Name: Cocoa-Rubbed New York Strip Steak for Two
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 2 servings
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

Preheat the oven to 400 degrees F.
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.
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.
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.

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Cocoa-Rubbed New York Strip Steak for Two

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