Savor the Sizzle
Enjoy succulent steaks from the grill this summer—and beyond
Nothing compares with the buttery, fork-tender meat found at your favorite local steak house. As most chefs would attest, a perfect steak starts with quality and cut, requiring the simplest seasonings and cooking. When shopping for meat to cook at home, freshness is key. Go to a butcher shop or have the butcher at your favorite supermarket cut meat to order. For sumptuous fare, choose wellmarbled cuts like a new york strip or rib eye. Eating healthier? Opt for a cut that has less saturated fat but is super-tender, like the tenderloin. A serving of lean beef is an excellent source of protein, zinc, phosphorus, iron and B-complex vitamins. Just remember to balance your plate with vegetables and whole grains. Now, get grilling!
RECIPE
Michael Ostros, Culinary Institute of America graduate and executive chef of Teaneck’s Regina’s Steakhouse & Grill, shares a recipe for a succulent summer steak:
Regina's Steakhouse Grilled Steak with Chimichurri Sauce
Ingredients
1 (16-oz.) new york strip steak
olive oil, for drizzling
sea salt
freshly cracked black pepper
Chimichurri sauce:
Ingredients
1 cup firmly packed fresh flat-leaf
parsley, trimmed of thick stems
3 to 4 cloves fresh garlic, peeled
2 tbs. fresh oregano leaves (or
2 teaspoons dried oregano)
½ cup olive oil
2 tbs. white balsamic vinegar
1 tsp. sea salt
¼ tsp. freshly ground black pepper
¼ tsp. chipotle pepper
Preparation
Before grilling a steak, remove the packaging and leave the steak uncovered in the refrigerator for about two hours. This will give the steak a “quick dry-age” and a nice char. Remove the steak from the refrigerator about 20 minutes before grilling. Meanwhile, heat the grill on high temperature for five minutes. instead of oiling the whole grill grate, drizzle a small amount of oil on the steak then season with salt and pepper. Put the steak on the grill and leave it on one side to seal in the juices, about 10 minutes. (Don’t be a flip-flopper!) Turn the steak and reduce the heat to medium-low and grill 10 minutes more or until the desired temperature is reached. Let rest before slicing.
For tte chimichurri sauce: on a cutting board using a sharp knife, finely chop the parsley, fresh oregano and garlic, or place in the bowl of a food processor and pulse a few times. Transfer to a small bowl. Stir in the olive oil, vinegar, salt, pepper and chipotle pepper. Adjust the seasonings as necessary. Serve the sauce immediately or refrigerate. If chilled, return to room temperature before serving. The sauce will keep for a day or two in the refrigerator.
Bergen County’s Steak Joints:
Assembly Steak House
495 Sylvan Ave.
Englewood Cliffs
201.568.2616
assemblysteakhouse.com
The Capital Grille
1 Garden State Plaza
Paramus
201.845.7040
thecapitalgrille.com
Cliffs Steakhouse
18 Sylvan Ave.
Englewood Cliffs
201.944.0233
cliffssteakhouse.com
Etc. Steakhouse
1409 Palisade Ave.
Teaneck
201.357.5677
etcsteakhouse.com
Fleming’s Prime Steakhouse
90 the Promenade
Edgewater
201.313.9463
flemingssteakhouse.com
JD’s Steak Pit
124 Main St., Fort Lee
201.461.0444
jdssteak.com
Mignon Steakhouse
72 Park Ave., Rutherford
201.896.0202
villagerestaurantgroup.com/mignon.html
Morton’s The Steakhouse
1 Riverside Square Mall, Hackensack
201.487.1303
mortons.com
The Park Steakhouse
151 Kinderkamack Rd.
Park Ridge
201.930.1300
theparksteakhouse.com
Park West Tavern
30 Oak St., Ridgewood
201.445.5400
parkwesttavern.com
Prime & Beyond
501 Main St., Fort Lee
201.461.0033
primeandbeyond.com
Regina’s Steakhouse & Grill
827 Teaneck Rd., Teaneck
201.862.1996
reginassteakhouse.com
The River Palm Terrace
1416 River Rd., Edgewater
201.224.2013
41-11 Route 4 West
Fair Lawn
201.703.3500
209 Ramapo Valley Rd.
Routes 202 & 17, Mahwah
201.529.1111
riverpalm.com
Sear House
411 Piermont Rd., Closter
201.292.4612
searhouse.com
Steve’s Sizzling Steaks
620 Route 17 South, Carlstadt
201.438.9677
stevessizzlingsteaks.com
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