Written by Mark Shreve
3 grass-fed New York strip steaks (or other cut of your choice)
Kosher salt and black pepper, to taste
- Allow the steaks come to room temperature before grilling, then pat dry with a paper towel. Season generously with kosher salt and cracked black pepper.
- Place steaks on hot grill and cook to desired internal temperature, turning once.
- Remove steaks from grill and allow to rest before serving. Slice on the bias, against the grain.
For the Spicy Herb Pesto:
2 cups packed fresh parsley leaves
2 tablespoons fresh oregano leaves
3 cloves garlic
¼ cup red wine vinegar
½ jalapeño, white flesh and seeds removed
2 tablespoons pine nuts
Salt and freshly ground black pepper, to taste
½ cup extra-virgin olive oil
Add all ingredients in a food processor and blend while slowly pouring in oil to incorporate.
Note: Can be made up to one night in advance, but best if served freshly prepared.
To assemble the steak dish, mound the panzanella on the center of a plate and top with slices of the grilled beef. Spoon the spicy herb pesto on top of the beef.