Grilled NY Strip Steak with Slow-Roasted Tomatoes and Chimichurri
Chef Jason
Rated 5.0 stars by 1 users
Category
Mains
Cuisine
Argentinian
Author:
Chef Jason
Servings
2-4
Prep Time
20 minutes
Cook Time
30 minutes
Hey there, it’s Chef Jason! Ready for some serious flavor? We’re grilling up NY Strip Steaks, seasoned with Balinese Truffle Salt and paired with a vibrant chimichurri. The steaks are seared to perfection and served on a bed of golden-brown summer squash. To top it off, we’re adding slow-roasted cherry tomatoes for a burst of sweetness. The fresh parsley, oregano, and chili chimichurri brings it all together with a zesty kick. Time to dig in and enjoy this hearty, flavor-packed dish! 🥩🍅✨
Ingredients
-
2 Butcherbox NY Strip steaks
- 1 pint cherry tomatoes
- ½ cup olive oil
-
1 packet Balinese Truffle Salt
- 1 summer squash or zucchini
- 4 garlic cloves
- 2 chili peppers
- 1 bunch parsley
- ¼ bunch oregano
- 2 tablespoons red wine vinegar
- 3 sprigs thyme
- ¼ cup canola oil
- Cutting board
- Knife
- Sheet pan
- Parchment paper
- Mixing bowl
- Blender
- Grill pan or outdoor grill
- Large saute pan
- Tongs
- Black pepper
- Metal spoon
MISE EN PLACE 🔪
Directions
1 Hour Before Cooking
Preheat your oven to 200F.
Wash and halve the cherry tomatoes. Toss in a bowl with 1 tablespoon of the olive oil and a pinch of Balinese Truffle Salt.
- Transfer to a parchment-lined sheet tray and arrange so that the tomatoes are cut-side up.
- Place into the oven and allow them to slow roast until thet are demi-sec, or until they have dried and shrunken to about half of their size. Approximately 1 hour.
PREP 🥒
Remove your steaks from the fridge and place on a plate lined with paper towels to temper. Preheat your grill.
- Wash and halve the squash lengthwise. Score the cut side of the squash and set aside.
- Peel and slice two cloves of garlic. De-seed and brunoise the chilis.
- Wash and coarsely chop the parsley and oregano.
Place the sliced garlic, parsley, oregano, red wine vinegar, and remaining olive oil into a blender with a pinch of S&P Seasoning.
- Blend on medium speed until a uniform mixture forms.
- Add the chilis and blend. Taste and adjust the seasoning. Transfer to a bowl and reserve until ready to plate. This is the chimichurri.
HOW TO COOK 🍳
Make sure that grill is nice and hot!! If using a grill pan, preheat the pan on high heat.
Rub the steak down with 1 tablespoon of canola oil. Season on all sides with Balinese Truffle Salt and a little black pepper
- Grill the steak on high heat, flipping every 30 seconds, until you reach your desired doneness, about 2-3 minutes for medium-rare (or adjust the time according to your preferences).
- Transfer to a cutting board to rest.
- Meanwhile, preheat a large saute pan over medium high heat.
- Add the remaining canola oil and heat until shimmering.
Season the scored side of the squash with truffle salt and place into the saute pan. Cook on medium high heat until GBD.
- Flip and turn the heat to medium. Smash the remaining garlic and add, along with the thyme. Use a metal spoon to baste.
- Cook until the squash is golden brown on both sides and cooked through.
Plate up the squash, then carve that beautiful piece of meat and set on top of the squash. Place a few demi sec tomatoes on top of the beef and a sprinkle of finishing S&P Seasoning. Plate the chimichurri on the side. Dig in!!