Cocoa-Rubbed New York Strip Steak for Two

  • Level: Easy
  • Total: 1 hr 10 min (includes resting time)
  • Active: 25 min
  • Yield: 2 servings
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Ingredients

8 baby red beets, peeled and cut in half through the root

3 tablespoons olive oil 

1 tablespoon balsamic vinegar 

2 teaspoons fresh thyme leaves 

Kosher salt and freshly ground black pepper 

1 tablespoon cocoa powder 

1 teaspoon ancho chile powder 

1 teaspoon Hungarian paprika 

One 20-ounce New York strip steak, at room temperature

3 tablespoons canola oil 

Directions

  1. Preheat the oven to 400 degrees F.
  2. Toss the beets in a bowl with the olive oil, vinegar and thyme; season with salt and pepper. Lay the beets cut-side down on a baking sheet. Roast until the beets are slightly tender and a little crispy on the edges, 35 to 40 minutes.
  3. Meanwhile, combine the cocoa powder, chile powder and paprika in a small bowl. Season the steak with salt and pepper, then rub with the cocoa mixture.
  4. Heat a heavy-bottomed ovenproof saute pan or cast-iron skillet over medium-high heat. Add the canola oil and heat until it begins to smoke. Add the steak and sear on one side until heavily caramelized, 6 to 7 minutes. Flip the steak, transfer the pan to the oven and roast until the internal temperature reaches 125 degrees F for medium rare, about 10 minutes. Allow the steak to rest for 15 minutes before slicing. Serve with the roasted beets.