Today I want to take a look at one of my favourite ways to jazz up a New York Strip Loin or a Sirloin grilling steak. This recipe is meant for these cuts, or boneless Rib Eyes, but does not work as well for bone-in cuts.
First, take the steaks out, salt them to taste and then give them a nice coating of freshly ground black pepper. Drizzle a bit of extra-virgin olive oil over them, then let them sit at room temperature for 30 minutes.
|Salt, lots of freshly ground pepper, and a touch of olive oil!|
When the steaks are done, let stand for a couple of minutes.
Then top the steaks first with a nice coating of green pesto sauce. Take a scoop of a thicker sour cream (14% or, if you are lucky enough to find it, 30%...this dish is a treat so don't use the 5% variety. It is just not the same) and place in the middle of the steak on top of the pesto. Finally, top this with pickled peperoncini pepper and serve. You can use different peppers but these I think work best here.
For another great steak topping idea try: Argentinian Chimichurri grilling sauce