Father's Day Grilled NY Strip Steaks with Scallion Salsa Verde & Honey-Mascarpone Nectarine
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Father's Day Grilled NY Strip Steaks

with Scallion Salsa Verde & Honey-Mascarpone Nectarine

55 MIN
+$8.00/serving 2 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
We’re firing up the grill and celebrating Father’s Day with this delicious steak dinner—complete with sides of garlic butter potatoes and charred zucchini drizzled with some of our grilled scallion salsa verde. For a delightfully sweet, seasonal finish, we’re also grilling juicy nectarine and serving it with a dollop of honey-mascarpone and a garnish of fresh mint.
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  • Nutrition
    PER SERVING
  • Calories
    1230 Cals (est.)
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fresh
ingredients
Father's Day Grilled NY Strip Steaks with Scallion Salsa Verde & Honey-Mascarpone Nectarine
Title
  • 2 10-Oz New York Strip Steaks
  • ¾ lb Fingerling Potatoes
  • 1 Zucchini
  • 1 Nectarine
  • 2 cloves Garlic
  • 2 Scallions
  • 1 bunch Chives
  • 1 bunch Mint
  • 1 oz Butter
  • 2 Tbsps Mascarpone Cheese
  • 2 Tbsps Sliced Roasted Almonds
  • 1 Tbsp Honey
  • ⅓ cup Salsa Verde
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
Prepare the ingredients & make the garlic butter
1 Prepare the ingredients & make the garlic butter

Remove the honey and butter from the refrigerator to bring to room temperature. Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Quarter the zucchini lengthwise. Halve and pit the nectarine. Thinly slice the chives. Pick the mint leaves off the stems. In a bowl, combine the mascarpone and honey (kneading the packet before opening). Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the butter, a pinch of the spice blend, and the garlic paste. Using a fork, mash until thoroughly combined.

Assemble the foil packet & grill the potatoes
2 Assemble the foil packet & grill the potatoes

Place a large piece of foil on a work surface. Place the potato rounds on one side of the foil. Add the garlic butter and 2 tablespoons of water. Season with salt and pepper; toss to combine. Fold the foil in half over the potatoes. Fold the three open edges inwards to completely seal the packet. Grill 20 to 22 minutes, or until the water has cooked off and the potatoes are tender when pierced with a fork. Remove from the grill and carefully open the foil packet. 

Grill the steaks
3 Grill the steaks

Meanwhile, pat the steaks dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and enough of the remaining spice blend to coat (you may have extra). Grill the seasoned steaks 4 to 5 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

Grill the vegetables
4 Grill the vegetables

Place the quartered zucchini and scallions in a bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Grill the seasoned zucchini 3 to 5 minutes per side, or until lightly charred and softened. Grill the seasoned scallions 2 to 3 minutes per side, or until charred and softened. Transfer to a cutting board. 

Grill the nectarine
5 Grill the nectarine

Place the halved nectarine in a bowl; drizzle with olive oil. Turn to coat. Grill the nectarine 3 to 5 minutes per side, or until lightly charred and softened. Transfer to a plate.

Finish & serve your dish
6 Finish & serve your dish

Finely chop the grilled scallions, discarding the root ends. Place in a bowl; add the salsa verde and stir to combine. Taste, then season with salt and pepper if desired. Halve the grilled zucchini crosswise. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the halved zucchini and grilled potatoes. Top the steaks and zucchini with the scallion salsa verde and almonds. Garnish the potatoes with the parmesan and sliced chives. Serve the grilled nectarine for dessert; garnish with the honey-mascarpone and mint leaves (tearing just before adding). Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the garlic butter
1 Prepare the ingredients & make the garlic butter

Remove the honey and butter from the refrigerator to bring to room temperature. Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Quarter the zucchini lengthwise. Halve and pit the nectarine. Thinly slice the chives. Pick the mint leaves off the stems. In a bowl, combine the mascarpone and honey (kneading the packet before opening). Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the butter, a pinch of the spice blend, and the garlic paste. Using a fork, mash until thoroughly combined.

2 Assemble the foil packet & grill the potatoes

Place a large piece of foil on a work surface. Place the potato rounds on one side of the foil. Add the garlic butter and 2 tablespoons of water. Season with salt and pepper; toss to combine. Fold the foil in half over the potatoes. Fold the three open edges inwards to completely seal the packet. Grill 20 to 22 minutes, or until the water has cooked off and the potatoes are tender when pierced with a fork. Remove from the grill and carefully open the foil packet. 

Assemble the foil packet & grill the potatoes
Grill the steaks
3 Grill the steaks

Meanwhile, pat the steaks dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and enough of the remaining spice blend to coat (you may have extra). Grill the seasoned steaks 4 to 5 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

4 Grill the vegetables

Place the quartered zucchini and scallions in a bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Grill the seasoned zucchini 3 to 5 minutes per side, or until lightly charred and softened. Grill the seasoned scallions 2 to 3 minutes per side, or until charred and softened. Transfer to a cutting board. 

Grill the vegetables
Grill the nectarine
5 Grill the nectarine

Place the halved nectarine in a bowl; drizzle with olive oil. Turn to coat. Grill the nectarine 3 to 5 minutes per side, or until lightly charred and softened. Transfer to a plate.

6 Finish & serve your dish

Finely chop the grilled scallions, discarding the root ends. Place in a bowl; add the salsa verde and stir to combine. Taste, then season with salt and pepper if desired. Halve the grilled zucchini crosswise. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the halved zucchini and grilled potatoes. Top the steaks and zucchini with the scallion salsa verde and almonds. Garnish the potatoes with the parmesan and sliced chives. Serve the grilled nectarine for dessert; garnish with the honey-mascarpone and mint leaves (tearing just before adding). Enjoy!

Finish & serve your dish
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