New York Strip Steaks
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 3 min.
Ready in
Calories:
380
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 380 cal. | (18 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 0 g | (0 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 5.5 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 17.8 mg | (148 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 6 μg | (2 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 9.8 μg | (327 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 694 mg | (17 %) | ||
| Calcium | 6 mg | (1 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 8 mg | (100 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 214 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 boneless, strip Steak (225-275 g | 8-10 oz)
- 4 Tbsps good-quality olive oil (plus extra for grill grate)
- freshly ground Black pepper (coarse)
- coarse salt (to taste)
Preparation steps
1.
Bring steaks to room temperature prior to grilling.
2.
Set up the grill for direct grilling, and preheat to high.
3.
Pat steaks completely dry with absorbent paper towels. Brush the steaks on both sides with olive oil and season generously with coarsely cracked black pepper and salt.
4.
Brush grill grate with olive oil. Place the steaks on the hot grate and grill for 6 to 9 minutes per side, depending on the thickness of the steak. Test for doneness by inserting an instant-read meat thermometer in the thickest portion of the meat. Internal temperature should be at least 145º F for medium rare.
5.
Transfer steaks to a platter and cover loosely with aluminum foil. Let rest for about 3 to 4 minutes before serving.
