Grilled New York Strip Steak with a herbal citrus glaze paired with Baja Citrus Shrimp, Grilled Asparagus, and Grilled Cherry Tomatoes!
One of my favorite summer memories is grilling steaks outside, spending time with family and friends!
This recipe will have all your friends talking and asking for more!
Marinade your New York strip steak with orange zest, oregano, thyme, and rosemary, with 2 tablespoons of olive oil. Rub each steak and place in the refrigerator overnight.
Before each steak hits the grill rub with a glaze made of 1 cup of fresh orange juice, and 2 teaspoons of fresh minced herbs, oregano, thyme, and rosemary, and 1 teaspoon of olive oil.
Cook steak to your desired temperature, and then take off the grill to rest for 5-10 minutes.
Then prepare a Baja Citrus glaze for your shrimp by placing 1 cup of fresh orange juice, 1 teaspoon of cayenne pepper, 1 teaspoon of orange zest, ½ teaspoon of seasonal, ½ teaspoon of black pepper, and 1 teaspoons of fresh minced herbs, oregano, thyme, and rosemary, and 1 teaspoon of olive oil.
Brush the shrimp with this glaze before placing on the grill for 5-7 minutes turning half way through. Shrimp should be white and opaque in color when done. Then remove shrimp from the grill.
Then brush asparagus, and cherry tomatoes with olive oil and cook until grill marks appear on the vegetables. To preserve freshness don’t overcook.
There you have it a new twist on a great summer classic! That is paired with grilled vegetables instead of high calorie starchy sides to create a fun summer meal that will keep with your healthy choices!