YIELD: 12 servings
New York Strip Steaks:
12 New York Strip Steaks (6-8oz. each)
1 cup red wine vinegar
3 cup extra-virgin olive oil
1 Tbsp. Red Raspberry Perfect Puree
1 Tbsp. soy sauce
1 Tbsp. honey
1 Tbsp. shallots (minced)
Ground black pepper, to taste
Kosher salt, to taste
- In a food processor blend vinegar, shallots, raspberry purèe, soy sauce, and honey together.
- Slowly drizzle olive oil into mixture until emulsified. Add salt and pepper to taste.
- In a plastic container coat each steak with vinaigrette and let set for up to 10 hours refrigerated.
- Remove steaks from marinade and place on pre-heated grill. Cook until desired doneness.
Recipe from Mary Jaskowski, nutrition services manager, St Mary's Health System, Grand Rapids, MI.