American

Seared New York Strip with Chimichurri

Butter-basted New York strips with a deep crust, served with baking soda–boiled crispy fingerling potatoes, garlicky roasted broccolini, and a bright herb chimichurri spooned over the top.

Prep:20 min
Cook:45 min
Total:1 hr 5 min
Serves:2
Difficulty:medium
Seared New York Strip with Chimichurri

Ingredients

Steak

  • 2 New York strip steaks
  • Salt and pepper, to taste
  • 2 tablespoons neutral oil
  • 3 tablespoons butter
  • 3 cloves garlic, smashed
  • 3–4 sprigs fresh thyme

Crispy Fingerling Potatoes

  • 1 lb fingerling potatoes
  • 4 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon coriander
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 6 sprigs fresh thyme
  • ½ tablespoon baking soda (for boiling)

Roasted Broccolini

  • 1 bunch broccolini
  • 1 tablespoon olive oil
  • 1½ tablespoons minced garlic
  • Salt and pepper
  • Juice of ½ lemon

Chimichurri

  • ½ cup fresh parsley, finely chopped
  • ¼ cup fresh cilantro, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes (adjust to your spice level)
  • 2 tablespoons red wine vinegar
  • ½ cup extra virgin olive oil
  • Juice of ½ lemon
  • Salt and pepper, to taste

Instructions

  1. 1

    Bring a pot of salted water to a boil and add ½ tablespoon of baking soda. Cook the fingerling potatoes until fork tender, about 10 minutes. Drain and let them cool slightly.

  2. 2

    Toss the potatoes with olive oil, garlic, paprika, coriander, thyme, salt, and pepper. Arrange them cut-side down on a baking sheet and roast at 400°F for about 30–35 minutes, flipping if desired for even browning.

  3. 3

    Toss the broccolini with olive oil, minced garlic, salt, pepper, and fresh lemon juice. Add it to the baking sheet during the last 15 minutes of roasting.

  4. 4

    While everything cooks, combine all of the chimichurri ingredients in a bowl. Taste and adjust the seasoning, then let it sit while you prepare the steak.

  5. 5

    Pat the steaks completely dry and season generously with salt and pepper. Heat a cast iron skillet over high heat with the neutral oil. Sear the fat cap first, then cook both sides until a deep crust forms. Add the butter, smashed garlic, and thyme, basting continuously until the steak reaches your preferred doneness.

  6. 6

    Let the steaks rest for 5–7 minutes before slicing.

  7. 7

    Plate with the crispy potatoes and roasted broccolini, then spoon the chimichurri generously over the steak.

Tips

Make the chimichurri first — the flavors deepen the longer it sits.

Don't skip the baking soda in the potato water. It roughs up the surface of the potatoes so they crisp up in the oven.