Ny Strip 14 Oz. Recipe

Inspired by Anson Restaurant

Time45m

Serves1

roasted tomato, parmesan, gruyere, chimichurri

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Ingredients

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Main Ingredients

14 oz NY Strip Steak

2 cups Roma Tomatoes

1 cup Parmesan cheese

1 cup Gruyere Cheese

1 cup Fresh parsley

3 cloves Garlic cloves

3 tablespoons red wine vinegar

1 cup olive oil

1 to taste Celtic sea salt

1 to taste black pepper

Method

Cooking Instructions

Roasting Tomatoes

Preheat the oven to 400°F (200°C). Slice the Roma tomatoes in half, drizzle with olive oil, and season with salt and pepper. Place them cut-side up on a baking sheet and roast for 20-25 minutes or until tender and slightly caramelized.

Preparing Chimichurri

In a food processor, combine parsley, garlic cloves, red wine vinegar, and olive oil. Blend until smooth. Season with salt and pepper to taste. Set aside.

Cooking the NY Strip

Season the NY strip steak generously with salt and black pepper. Heat a skillet over high heat and add a tablespoon of olive oil. Once hot, add the steak and sear for 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let it rest for 5 minutes.

Melting Cheese

While the steak rests, sprinkle the parmesan and gruyere cheese over the steak and place under the broiler for 1-2 minutes until the cheese is melted and bubbly.

Plating

Slice the steak and serve it with the roasted tomatoes on the side. Drizzle with chimichurri sauce before serving.