New York strip steak is another name for the cut known as the top loin. It is a large, boneless cut of beef and each steak is usually a generous 1-inch thick when raw. The name may vary depending on what part of the country (or the world) you're in, but the cut is pretty much the same. This type of steak is very tender and is a great choice for grilling, which is exactly what I did with it. My steaks were seasoned very simply, with a bit of vegetable oil to keep them from sticking to the grill and a generous amount of salt, black pepper and red chili pepper flakes. When they were cooked, which only took a few minutes on the grill, they were tender, juicy and had just the right amount of spice.

Serve these steaks with a fresh summer salad, garlic mashed potatoes or, for a real steakhouse meal, thick-cut french fries.

Chili-Rubbed New York Strip Steaks
4 New York strip steaks (about 2 pounds)
3 tbsp vegetable oil
4 tsp red chili flakes (approx.)
salt and pepper

Allow the steaks, if thy have been refrigerated, to come up to room temperature. Preheat your grill to high heat.
Trim any large pieces of fat from the edges of the steaks. Season both sides of the steaks with chili flakes, using about 1/2 tsp per side, and a generous amount of salt and pepper. Brush with vegetable oil. The excess will drip off on the grill.
Grill, over high heat with the top closed, for 5 minutes on the first side. Turn steaks over, using tongs or a spatula, and grill for another 4 minutes, until desired doneness is achieved. 4-5 minutes should give you a "medium" steak (with 4 being medium-rare and 5 being medium-well).
Serves 4.

[Photo and Recipe by Nicole Weston]