Sliced fajita-style steak also goes well in a salad. Use romaine lettuce and shredded cabbage as greens and a salad dressing that includes lime.
New York strip steaks have a lot of marbling, which makes them a tender steak if not overcooked.
4 (8-ounce) New York strip steaks
1/4 cup oil
1/4 cup finely chopped cilantro
4 tablespoons lime juice, from 2 limes
2 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon sea salt
2 teaspoons dried oregano, Mexican oregano if you can find it
1 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
Steps to Make It
Gather the ingredients.
Pat steaks dry and trim any unwanted fat.
In a small bowl, combine the marinade ingredients: oil, cilantro, lime juice, garlic, chili powder, cumin, salt, oregano, onion powder, and black pepper.
Place the steak into a resealable plastic bag and pour the marinade over the top of it.
Seal the bag and gently massage the mixture into the steaks, making sure all surfaces are coated. Place the sealed bag into the refrigerator for 1 to 2 hours.
Pre heat the grill for medium-high heat. Place the steaks on the grill and cook for 5 to 7 minutes per side, or to the desired doneness.
Remove the steaks from the heat. Allow the steaks to rest for 5 minutes before slicing or serving.
Once your steaks are ready to enjoy, you have many options for how you serve them. They go well with Mexican-inspired side dishes but also with typical summer grilling sides such as roasted ears of corn and baked potatoes.
Leftover fajita-style New York strip steak should be refrigerated. You will find many ways to enjoy it the next day, such as in a salad or even alongside eggs and hash browns or grits for breakfast.