Parmiggiano Encrusted Strip Steak

When we have steak night, we almost always use filet mignon. However, desperate times call for desperate measures and in a tough economy, you have to trim the fat somewhere! So last night we used big fat strips instead. I knew I had to make it extra tasty since we weren't using Parker's favorite cut. Here's what I came up with.

Parmiggiano Encrusted Strip Steak
Serves 6-8 people

4 strip steaks, about 4 pounds total
About 1/4 C EVOO
Meat tenderizer (found in the spice aisle of the grocery store)
Salt and pepper
1 Tbls diced garlic
1 Tbls fresh ground black pepper
3 Tbls parmiggiano reggiano

Place steaks in a casserole dish. Sprinkle tenderizer on both sides of the steaks. (Tenderizer looks like salt but is flavorless so don't be afraid to liberally sprinkle it on the steaks. It breaks down the tough fibers in the meat, making it more tender and delicious.) Rub both sides of steaks with olive oil. Let marinate for about an hour.

Meanwhile, mix garlic, fresh ground pepper and parmiggiano in a small bowl to make topping. When steaks and ready to be cooked, season both sides with salt and pepper. Place on grill and cook halfway before turing. You only want to turn the steaks once. As soon as you turn them over, divide amongst steaks and press into top on the steaks, making an even crust on each one. Continue to cook until steaks are at desired temperature. (For this cut, I would definitely recommend medium rare, as overcooking them will make them tough.) Serve with reinvented twice baked potatoes and a good bottle of red wine.