What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Xavier Grilled Steak! Just when you thought a juicy New York Strip steak couldn’t get any better, here you go. Grilled to taste, smothered in gooey Swiss cheese and crowned with fresh asparagus spears is a meal-in-one guaranteed to make anyone feel like royalty. For those who love onions, take it one step further. Sprinkle crispy French-fried onions over all before serving. Looks good, doesn’t it? Try not to stare.
XAVIER GRILLED STEAK
2 New York Strip steaks, 1 1/2 inches thick
2 tablespoons olive oil
Sea salt and cracked black pepper to taste
10 asparagus spears, ends trimmed
4 slices Swiss cheese
1/4 cup French-fried onions
Rub both sides of the New York Strip steak with olive oil. Season to taste with sea salt and cracked pepper. Place in a shallow dish. Marinate steak for 45 minutes in the refrigerator, turning once. Remove from refrigerator to allow meat to come to room temperature, approximately 15 minutes. Preheat outdoor grill. Cook steaks over medium heat 4-5 minutes until slightly charred. Turn the steaks over and grill 3 minutes longer for medium-rare, 5 minutes longer for medium, or 8 minutes longer for medium-well. Meanwhile to steam asparagus spears, bring water to a boil. Reduce to simmer. Place asparagus spears into the steamer basket. Cover and steam approximately 3-5 minutes until asparagus turns bright green, but is still tender. Remove from steamer. When steaks are cooked to perfection, place them on a platter to rest so the juices are absorbed. (This is the secret to juicy steak.) While the meat is resting, place two slices of Swiss cheese on each. Divide asparagus spears between them. Tent with foil. Let rest 5-7 minutes. Top with crispy French-fried onions before serving.