Caesar New York Strips Recipe
Caesar New York Strips Recipe photo by Taste of Home

Caesar New York Strips Recipe

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In Philadelphia, Pennsylvania, Melissa Morton seasons New York strip steaks with a Caesar dressing mixture, then grills them for a tasty entree that's ready in minutes. TIP: As a side dish, Melissa serves baked potatoes topped with chunky salsa and sour cream.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 4 tablespoons creamy Caesar salad dressing, divided
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon coarsely ground pepper
  • 2 boneless beef top loin steaks (12 ounces each)

Directions

  1. In a small bowl, combine 2 tablespoons salad dressing, garlic powder, salt and pepper. Spoon over both sides of steaks.
  2. Grill, covered, over medium heat or broil 4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with remaining salad dressing. Cut steaks in half to serve. Yield: 4 servings.
Editor's Note: Top loin steak may be labeled as strip steak, Kansas City steak, New York strip steak, ambassador steak or boneless club steak in your region.
Originally published as Caesar New York Strips in Quick Cooking July/August 2005, p44

This recipe pairs well with a full-bodied red wine.

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Reviews for Caesar New York Strips

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (4)
3 Star
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2 Star
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MY REVIEW
Reviewed Apr. 22, 2013

These are soooo good! Great for a special dinner for 2 at home.

~ Theresa

MY REVIEW
Reviewed Jul. 14, 2012

The steaks taste good, but need a little stronger flavor in my opinion.

MY REVIEW
Reviewed Jun. 17, 2012

Easy and the flavor's good, but not very strong. Maybe marinate them the a while before cooking.

MY REVIEW
Reviewed Sep. 26, 2010

Who would put Caesar dressing on a NYS? This was very good, I definately will make it again!

MY REVIEW
Reviewed Jul. 16, 2008
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