Ingredients
- (10 ounce) New York strip steaks, at least 1-inch thick
- salt and pepper to taste
- tablespoons Worcestershire sauce
- asparagus spears, ends trimmed
- tablespoons olive oil
- slices Swiss cheese
Instructions
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Step 1
I start by seasoning the steaks generously with salt and pepper, then place them in a glass dish. Drizzle with Worcestershire sauce, flip to coat, cover, and refrigerate 15 minutes. After flipping again, marinate another 15 minutes. Meanwhile, preheat an outdoor grill to medium-high and oil the grate. Place steaks on the grill, close lid, and cook 7 minutes. Toss asparagus with olive oil, salt, and pepper, then add to the grill. Flip steaks and asparagus, close lid, and cook about 7 minutes more until steaks are slightly firm with a hint of pink, turning asparagus halfway. Top each steak with 3 asparagus spears and 4 Swiss cheese slices. Cover until cheese melts. Remove and let rest 5 minutes before serving.
Chef's Tip
I always let the steaks rest at room temperature for 20 minutes before they hit the grill; this simple step ensures even cooking. For a deeper Worcestershire flavor, poke a few holes in the steaks with a fork before marinating.
Storage Tips
Store leftover steak and asparagus in an airtight container in the fridge for up to 3 days. I prefer reheating gently in a skillet over medium heat to retain moisture; avoid the microwave to keep the meat tender.
Variation Tips
Swap Swiss cheese for provolone or pepper jack for a different kick. Instead of asparagus, try grilled zucchini or bell pepper strips; they char beautifully and keep the meal keto-friendly. Pair with a fresh leafy green salad dressed in olive oil and vinegar.