Grilled NY Strip Steak and Filet Mignon with Citrus Caper Herb Sauce

BY: Chefs Marge Perry and David Bonom

  • cooking-duration 1 to 1.5 hours
  • servings 4 - 6 SERVINGS
  • cooking-style grill
  • cooking-mode beginner

We designed this meal with family in mind: grill two kinds of steak so everyone gets exactly what he or she likes best (no fighting!). You’ll keep the kitchen nice and clean: you only need a grill and a blender. Best of all, wholesome ingredients combine in perfect salty-sweet-savory harmony to make a delicious meal everyone can appreciate.



  • 1 1/2 cups fresh basil leaves

  • 1/2 cup fresh cilantro leaves

  • 1/2 cup fresh mint leaves

  • 3 tablespoons orange juice

  • 1 tablespoon drained capers

  • 1 garlic clove

  • 2 teaspoons grated fresh orange zest

  • 1 teaspoon grated fresh lemon zest

  • 1/4 teaspoon salt

  • 1/3 cup olive oil


  • 2 SRF Black Grade New York Strip Steaks Buy Now

  • 2 SRF Filet Mignon Buy Now

  • 1 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 1 large orange, cut into 8 slices

  • 2 lemons, cut into 8 slices

  • 1 tablespoon olive oil


Combine the basil, cilantro, mint, orange juice, capers, garlic, orange zest, lemon zest and salt in a blender.
10 minutes
With the blender running pour in the oil and process until smooth.
5 minutes
Prepare a grill for two-zone cooking over high (450°F-550°F) and indirect heat.
20 minutes
Season the steaks with salt and pepper. Brush the orange and lemon slices with the oil.
5 minutes
Grill the steaks over direct heat, with the lid closed, for 1 1/2 minutes. Rotate the steak 90 degrees, close the grill and continue cooking 1 1/2 minutes longer. Turn the steaks over and repeat.
5 minutes
After the steaks have cooked 3 minutes on the second side slide the steaks over to the indirect heat side of the grill. Close the lid and grill the steaks until an instant read thermometer inserted into the thickest portion of the steaks registers 120°F for medium-rare, about 4-6 minutes longer.
4 to 6 minutes
Transfer the steaks to a plate and let them rest 5 minutes:  the temperature of the steaks will continue to rise another 5°F-10°F.
5 to 10 minutes
While the steaks rest, grill the orange and lemon slices over direct heat until marked, about 1 minute per side. Set the steaks on top of the citrus slices and serve with the sauce.
5 minutes