Cocoa-Rubbed New York Strip Steak for Two
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1136
- Total Fat
- 86
- Saturated Fat
- 22
- Carbohydrates
- 37
- Dietary Fiber
- 12
- Sugar
- 24
- Protein
- 56
- Cholesterol
- 209
- Sodium
- 1555
- Total: 1 hr 10 min (includes resting time)
- Active: 25 min
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.