Today I grilled New York Strip and roasted some bone marrow. I placed some bone marrow in the oven then grilled some New York Strips after coating them with a little olive oil and then coating them with a bit of parsley and salt-free steak seasoning with dried onion and black pepper. I added a bit of Cognac to the steak while marinating. Then put it on my trusty WEBER grill. While that was grilling, I made a Cilantro-lime salsa. I diced some cilantro, shallot, garlic, capers and added white truffle oil, key lime juice and cognac. The marrow bones turned out nicely golden browned and delectable. I made a sauce with 2 tablespoons of the salsa and 3 tablespoons butter and 3 tablespoons cognac. In the end, it is a very satisfying steak dish. The marrow bones are not for everyone. Scoop out the center with a fork full of the salsa for a very carnivorous flavorful treat. Then give the bone that is left to your loyal canine companion. Mine is a special Sheltie, his name is Surf, that really appreciated a special treat. Save the leftover cognac sauce in the fridge for another dish.