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Chimichurri New York Strip Steak

Chimichurri New York Strip Steak

A perfectly grilled, juicy prime cut seasoned with Custom Culinary® Gold Label Beef Base and adorned with zesty chimichurri sauce crafted from a medley of fresh herbs, Fresno chile, shallot, and roasted garlic to create a harmonious blend that accentuates the succulent meat—paired with a side of crispy garlic-herb potatoes tossed in buttery roasted garlic and aromatic herbs.

What You'll Need

Recipe Ingredients

Yield: 4

1 oz shallot, finely diced
1 oz red wine vinegar
1 oz Fresno chile, finely diced
½ tsp Custom Culinary® Roasted Garlic Flavor Concentrate
¼ c cilantro chiffonade
¼ c parsley chiffonade
¼ c mint chiffonade
1 tsp red chile flakes
4 oz olive oil
As needed kosher salt

Crispy Garlic-Herb Potatoes:
1 lb creamer sized potatoes
2 tbsp butter, softened
½ tsp Custom Culinary® Roasted Garlic Flavor Concentrate
2 oz clarified butter
2 tbsp minced fresh thyme
2 tbsp minced fresh rosemary
As needed kosher salt
As needed black pepper

NY Strip Steaks:
4 ea prime NY strip steaks, 1 in thick
¼ c Custom Culinary® Beef Base
As needed kosher salt
As needed black pepper

For the Chimichurri:
  1. Mix the shallot, vinegar, Fresno chile, and Garlic Flavor Concentrate in a medium bowl.
  2. Stir in the remaining ingredients and mix well. Add more olive oil as needed.
For the Crispy Garlic-Herb Potatoes:
  1. In a pot, cover the potatoes in cold water and bring to a simmer; lower the heat and cook through. Drain the potatoes and halve them.
  2. Mix softened butter and Garlic Flavor Concentrate together and reserve.
  3. In a sauté pan, add the clarified butter over medium-high heat and place the potatoes in the pan cut-side down. Cook until deeply browned, flip them over and add the herbs to fry quickly.
  4. Add the butter-garlic mixture and toss with the salt and pepper. Set aside.
For the NY Strip Steaks:
  1. Rub the steaks all over with a layer of the Beef Base. Season with salt and pepper.
  2. Grill over high heat until the desired doneness. Rest before slicing.
  3. For each serving, slice one steak and fan it over a plate. Top with 2 oz Chimichurri and add 4 oz Crispy Garlic-Herb Potatoes on the side.