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Smoked NY Strip with Toasted Israeli Couscous Salad

Prep Time:8 Hours
Cook Time:1 Hours

Nutritional Information

The NY Strip is smoked low and slow and is paired with a light and refreshing couscous salad.


  • 2 1/2 pounds NY Strip, trimmed of most fat
  • salt and pepper to taste
  • smoking wood, as desired
  • 1/2 cup balsamic vinegar
  • 1/2 tablespoon dijon mustard
  • 2 cloves garlic, coarsely chopped
  • 1 cups light olive oil
  • 1 green zucchini, quartered lengthwise
  • 1 yellow squash, quartered lengthwise
  • 1/2 bunch asparagus
  • 1/2 pint cherry tomatoes
  • 1/2 red bell pepper, quartered and seeded
  • 1/8 cup basil chiffonade (stack leaves, roll in a cigar shape and cut crosswise into thin strips)
  • 1/8 cup chopped parsley
  • 1/2 pound israeli couscous
  • 2 1/2 cups vegetable stock, heated


  • 1. For the Vegetables: In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the EGG to 450 using direct heat and a cast iron grate. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil in a cast iron dutch oven on a plate setter at 400 degrees, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock and and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.
  • 2. For the Steak: Preheat the EGG to 225 using indirect heat, a plate setter, drip pan and stainless steel grate Rub the trimmed whole NY strip with salt and pepper, let sit 8 hrs.
  • 3. Smoke NY Strip until a thermometer reaches an internal temp of 130, let rest 15-20 min, slice thin and serve.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828