10oz Ny Striploin Recipe

Prepare the Steak

Season the NY striploin steak with salt and black pepper on both sides. Heat olive oil in a skillet over medium-high heat and sear the steak for 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from skillet and let it rest.

Cook the Pepperonata

In the same skillet, add olive oil and sauté sliced onions until translucent. Add sliced bell peppers and minced garlic, cooking until softened. Stir in balsamic vinegar, salt, black pepper, and fresh basil. Cook for an additional 5-7 minutes.

Make the Rösti

Grate the potatoes and place them in a clean kitchen towel to remove excess moisture. Mix with salt and black pepper. In a non-stick skillet, heat olive oil over medium heat, add the grated potatoes, and flatten into a round shape. Cook until golden brown on both sides, about 5-7 minutes per side.

Prepare the Red Wine Jus

In a small saucepan, combine red wine and beef stock. Bring to a simmer and reduce by half. Whisk in butter and season with salt and black pepper to taste.

Plate the Dish

On a plate, place the potato rösti, top with the NY striploin, and spoon the pepperonata over the steak. Drizzle with red wine jus and serve immediately.