fbpx Garlic Teriyaki Strip Steak With Maple Aioli | Recipes
Close Menu
source image

Garlic Teriyaki Strip Steak with Maple Aioli


In the wintertime, I don’t have an issue with sitting in my kitchen and patchkeh’ing with different intricate recipes, but come summertime I need something quick, easy, delicious, and enough to feed a crowd! What I love about New York strip steak is that it’s not an expensive cut of meat, yet it isn’t tough, it slices beautifully, and it can be served room temperature. I grill the steak right before Shabbos and serve some right off the grill as guests arrive, then the rest on Friday night. If there’s any leftover, I serve it again Shabbos day.


Prepare the Steak and Marinade

1. Mix all marinade ingredients in a ziplock bag. Add the steaks and marinate in the fridge overnight.
2. Preheat your grill to smoking hot. Put the steaks on the grill. After two minutes, rotate the steaks on an angle to achieve perfect grill marks. Leave them for one more minute, then flip the steaks and repeat the same process on the second side. Test your steaks with a meat thermometer to make sure that they’ve reached 130 degrees Fahrenheit (54 degrees Celsius), then remove from the grill. Let the steaks rest in a pan for at least seven to 10 minutes before slicing.
3. To serve this Friday night, put it into a pan and cover it. Leave it in a warm place, for example on top of your oven, where it will still have some warmth but won’t continue to cook and dry out. This tastes great at room temperature!

Prepare the Maple Aioli

1. Mix all ingredients together. Keep refrigerated until ready to serve. It can last for two weeks in the refrigerator.


Food and Prop Styling by Shiri Feldman. Food Prep and Styling by Chef Suzie Gornish. Photography by Felicia Perretti.