NY Strip Steak with Chimichurri and Crispy Herbed Potatoes
- Level: Intermediate
- Yield: 4 servings
- Total: 1 hr 40 min
- Active: 1 hr
Ingredients
Steak:
Two 16-ounce New York strip steaks, cut in half crosswise
1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
3 tablespoons extra-virgin olive oil
3 sprigs thyme
2 cloves garlic
2 tablespoons unsalted butter
Chimichurri:
1/2 cup red wine vinegar
1/2 cup parsley leaves, finely chopped
1/4 cup basil leaves, finely chopped
1/4 cup dill, finely chopped
1 teaspoon kosher salt
1/2 teaspoon crushed red chile flakes
3 cloves garlic, minced
1/2 shallot, diced
1/4 cup extra-virgin olive oil
Zest of 1 lemon
Crispy Herbed Potatoes:
8 ounces fingerling potatoes
Kosher salt and freshly ground black pepper
Canola oil, for frying
2 tablespoons duck fat
3 cloves garlic, minced
1 sprig rosemary, leaves removed
1/4 teaspoon ground allspice
1/4 cup parsley leaves, finely chopped
Pickled Shallots:
2 cups red wine vinegar
1/2 cup water
1 tablespoon sugar
1 1/2 teaspoons kosher salt
2 teaspoons celery seeds
1 teaspoon mustard seeds
1 teaspoon whole black peppercorns
1 shallot, thinly sliced
Watercress Salad:
1/4 cup lemon juice
1 teaspoon whole grain mustard
1 teaspoon sugar
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
2 cloves garlic, minced
1/4 cup extra-virgin olive oil
1 bunch watercress
Directions
- For the steak: Preheat the oven to 425 degrees F.
- Season both sides of the steaks with the salt and pepper. Preheat a large skillet over medium-high heat with the olive oil. Add the steaks and cook, making sure to get a good sear, 2 to 3 minutes per side. Add the thyme, garlic and butter into the pan. Baste the steaks for a minute or 2. Transfer the steaks into the oven and cook for 3 to 5 minutes, or until they reach an internal temperature of 135 degrees F for medium-rare. If you like your steak medium, leave them in a minute or 2 longer. Remove the steak from the oven and place them onto a separate plate to rest.
- For the chimichurri: Whisk together the vinegar, parsley, basil, dill, salt, chile flakes, garlic and shallot. Slowly drizzle in the olive oil, then add the lemon zest.
- For the potatoes: Add the potatoes into a pot of well salted water. Bring to a boil and cook until fork tender, about 30 minutes. Drain the potatoes and let them cool slightly. Using the palm of your hand, smash the potatoes until they are 1/4-inch flat.
- Set up a deep fryer with the canola oil to 325 degrees F. Fry the potatoes until crispy, about 3 minutes. Heat the duck fat in a large skillet over medium-high heat. Add the garlic and rosemary and sauté for 1 minute. Turn off the heat. Add the crispy potatoes and toss with the garlic and rosemary. Season with the allspice and salt and pepper to taste. Toss in the parsley.
- For the pickled shallots: Combine the vinegar, water, sugar, salt, celery seeds, mustard seeds and peppercorns in a small saucepan. Bring to a boil, then reduce to a simmer for 5 minutes. Add the shallot into a large, heatproof bowl. Strain the pickling liquid over the shallots and let them pickle at room temperature for 10 minutes. Leftover pickled shallots can be kept in the fridge in an airtight container for 2 to 3 weeks.
- For the salad: Whisk together the lemon juice, mustard, sugar, salt, pepper and garlic in a bowl. Slowly drizzle in the olive oil until emulsified. Adjust the seasoning with salt and pepper if needed. When ready to serve, toss the dressing with the watercress and pickled shallots.
- Slice the steak and serve with a drizzle of chimichurri. Garnish with the watercress and pickled shallot salad. Serve alongside the crispy potatoes and another drizzle of chimichurri around the plate.