Grilled NY Strip Steaks:

• Rub olive oil over the griddle and heat the griddle.
• Make sure the griddle is nice and hot.
• Place the steaks on the hot griddle.
• Let your steak sear on the grill undisturbed before turning it over at least 2 – 3 minutes.
• After turning the steak place a fresh basil leaf on the steak.
• The doneness of a steak can be observed by the feel: rare steak feels soft, a medium steak feels less soft and a well-done steak has no bounce when gently pressed.
• Once your steak is off the griddle let it rest about 5 minutes before slicing so that all the juices do not escape from the meat.

Oven Fried Potatoes:

• Preheat Oven 400 degrees F.  Line two baking sheets with parchment paper and set aside.
• Clean and dry potatoes with the skin on. 
• Slice each quarter of the potato into three wedges.
• Pat the sliced potatoes with paper towels to absorb the extra moisture.
• Drizzle the potatoes with the oil.
• Add the seasonings and cornmeal and toss.
• Line the baking sheets with the parchment paper.
• Lay the slices on the parchment.
• Bake 20 – 25 minutes until a light golden color is achieved.

Sun Dried Tomato and Parsley Gremolata:

• Place the sun dried tomatoes, cut scallions and garlic cloves in a small cast iron frying pan.  Drizzle with a tbs. of olive oil and allow the garlic cloves to become slightly golden.  Allow to cool.
• Place the fresh parsley, cheese, seasonings, cooled scallions, garlic and sundried tomatoes and olive oil in a food processor and process until smooth and spreadable.  You may need to add a touch more olive oil to the processor.
• Taste for seasoning.

Assembly:

On your desired board or platter, set the steaks, fries, and gremolata.  Add desired fixing like olives, sliced tomatoes, fresh cheese (I used mozzarella), and grilled flatbreads.  Serve and enjoy!