Begin by taking your whole NY Strip roast, and square off both ends (like you were cutting NY Strip steaks) so that they are flat on both ends. Next, trim both sides so that the NY Strip roast no longer has rounded sides but is one uniformly rectangular shape. Next (against all your traditional American steak eating habits), slice the roast lengthwise into 3-4 segments. The steaks should look like long rectangles with a fat cap side (similar to picanha). Watch the video below if you need better visual instructions.

Once you have your steaks, lather them with oil and season them thoroughly with salt. Place them on a tray and set in the fridge for 40 minutes. About 15 minutes before cooking, pull the steaks out to come to room temperature. Using large sword skewers, skewer each strip steak all the way through and set them to the side.

In a bowl, mix together all the ingredients for the Salsa Vinaigrette. Once done, set aside until ready to use.

Preheat a medium heat fire (around 325F) for direct grilling. NOTE: Give yourself 12” between the coals and steaks, and have another cooler area in order to pull the steaks incase of flare ups. Try cooking at a lower heat if necessary!

Place the skewered steaks over the heat to cook for about 15-20 minutes flipping every 2-3 minutes until they are 120F internal. Once the steaks reach temperature, pull them off and let them rest for 12 minutes.

Slice the steaks up, top with the Salsa Vinaigrette and enjoy!