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Strip Steak Skewers with Salsa Vinaigrette
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

These Strip Steak Skewers with Salsa Vinaigrette are made with juicy, slow-roasted strips of steak topped with a tangy homemade dressing.

Course: Main Course
Cuisine: American
Keyword: Strip Steak Skewers with Salsa Vinaigrette
Servings: 6 people
Calories: 145 kcal
Author: Derek Wolf
Ingredients
Steak:
  • 1 Whole Strip Loin Roast
  • Kosher Salt to taste
  • 2 tbsp Canola Oil
Salsa Vinaigrette:
  • 1 cup Diced Tomatoes
  • ½ cup Diced Green Bell Peppers
  • ½ cup Diced White Onions
  • ¼ cup Chopped Cilantro
  • 2 tbsp Minced Garlic
  • 2 tbsp White Wine Vinegar
  • Olive Oil to desired consistency
Instructions
  1. 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.
  2. 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.
  3. In a bowl, mix together all the ingredients for the Salsa Vinaigrette. Once done, set aside until ready to use.
  4. 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!
  5. 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.
  6. Slice the steaks up, top with the Salsa Vinaigrette and enjoy!

Recipe Video

Nutrition Facts
Strip Steak Skewers with Salsa Vinaigrette
Amount Per Serving
Calories 145 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 30mg10%
Sodium 79mg3%
Potassium 247mg7%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 8g16%
Vitamin A 99IU2%
Vitamin C 16mg19%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition Disclaimer: We are not dietitians or nutritionist. Nutritional information on overthefirecooking.com comes from online calculators. While we attempt to make this information accurate, it should only been viewed as an estimate.