Chimichurri New York Strip Steak
Chimichurri New York Strip Steak
Directions
- To prepare NY Strip Steaks, rub steaks all over with a layer of Custom Culinary® Beef Base. Season with salt and pepper.
- Grill over high heat until desired doneness. Rest before slicing.
- To plate, slice one steak and fan it over serving dish. Top with 2 ounces Chimichurri and add 4 ounces Crispy Garlic-Herb Potatoes on the side.
Ingredients
- 4 ea New York strip steaks, 1" thick
- 1/4 cup Custom Culinary® Beef Base
- Kosher salt, as needed
- Black Pepper, as needed
Chimichurri
Directions
- To prepare Chimichurri, combine shallots, vinegar, Fresno chiles and Custom Culinary® Roasted Garlic Flavor Concentrate in a medium bowl.
- Stir in cilantro, parsley, mint, chile flakes, olive oil and salt; mix well.
- Add more olive oil as needed.
Ingredients
- 1 oz shallot(s), finely diced
- 1 oz vinegar, red wine
- 1 oz chile(s), fresno, finely diced
- 1/2 tsp Custom Culinary® Roasted Garlic Flavor Concentrate
- 1/4 cup cilantro, fresh, chiffonade
- 1/4 cup parsley, fresh, chiffonade
- 1/4 cup mint, chiffonade
- 1 tsp red chili, flakes
- 4 oz oil, olive
- Kosher salt, as needed
Crispy Garlic-Herb Potatoes
Directions
- To prepare Crispy Garlic-Herb Potatoes, in a pot, cover potatoes in cold water and bring to a simmer. Lower the heat and cook through. Drain potatoes and halve them.
- In a small bowl, mix together softened butter and Custom Culinary® Roasted Garlic Flavor Concentrate; reserve.
- In a sauté pan, add clarified butter over medium-high heat and place potatoes in the pan cut-side down. Cook until deeply browned, then flip over and add herbs to fry quickly. Add butter-garlic mixture and toss with salt and pepper. Set aside.
Ingredients
- 1 lb potato(es), creamer-sized
- 2 tbsp butter, softened
- 1/2 tsp Custom Culinary® Roasted Garlic Flavor Concentrate
- 2 oz clarified butter
- 2 tbsp thyme, fresh, minced
- 2 tbsp rosemary, fresh sprigs, minced
- Kosher salt, as needed
- Black Pepper, as needed
