Special thanks to our friends at www.Weber.com for permission to use this recipe as our 2024 World of Barbecue series features Canadian favourites throughout July. Original recipe by Jamie Purviance
- Serves – 4 People
- Grilling Time – 6 to 8 Minutes
- Prep Time – 10 Minutes
- Marinating Time – 3 Hours
Ingredients
- 4 New York strip steaks, each 8 to 10 ounces and 1 inch thick, trimmed of excess fat.
- Extra-virgin olive oil
- 1 small red or sweet yellow onion
- 2 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt
- ¼ teaspoon mustard powder
Rub
- 1 teaspoon paprika
- ½ teaspoon brown sugar
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Cut the onion in half lengthwise through the root end. Trim off the ends. With a very sharp knife, cut the onion into paper-thin slices and place it in a nonreactive shallow dish, such as a glass pie plate. Add the lemon juice, vinegar, sugar, salt, and mustard powder, and toss to dissolve the salt and sugar. Set aside at room temperature for about 3 hours, stirring the onion occasionally.
- In a small bowl combine the rub ingredients. Brush both sides of the steaks with oil and season evenly with the rub. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
- Prepare the grill for direct cooking over high heat (450° to 550°F).
- Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Strain the onions in a fine-mesh sieve. Serve the steaks warm with the pickled onions on top.
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