Aspen Ridge Natural Beef

Grilled NY Strip with Vegetables & Olivada



  • 3 12-ounce Aspen Ridge® New York strip steaks
  • 1 red onion, cut into thick slices
  • 1/2 cauliflower, cut into 2-inch florets
  • 1 lb. asparagus, trimmed
  • 1 yellow bell pepper, cored and cut into strips
  • 1/4 cup olive oil, plus more for brushing
  • salt and pepper, to taste
  • 1 cup green olives, pitted and chopped
  • 1 Tablespoon capers
  • 3 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes
  • 3 Tablespoons red wine vinegar
  • 1/2 cup olive oil

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Nutrition Profile

Calories: 1,253.2, Total Fat: 87.7g, Cholesterol: 196.0mg, Sodium: 818.6mg, Potassium: 634.7mg, Total Carbohydrate: 16.6g, Protein: 105.1g


  1. To make olivada, combine olives, capers, garlic, red pepper flakes, vinegar, and olive oil in a small bowl. Let sit for about 20 minutes for flavors to meld.
  2. Meanwhile, combine onion, cauliflower, asparagus, and bell pepper in a grill pan. Toss with 1/4 cup of olive oil and season with salt and pepper. Grill under direct heat until vegetables start to char - about 10 minutes or so. Toss vegetables with about half of the olivada. Set aside.
  3. Brush the steaks with olive oil and season with salt and pepper. Grill steaks on direct heat, turning once, about 8-10 minutes for a medium rare. Cook a little bit longer if you want them more done. Let rest on carving board for about 5 minutes.
  4. Serve steaks alongside the vegetables and top steaks with additional olivada, if desired.

Learn how we use a natural process to produce natural beef.