Steak Recipe

Cooking Instructions

1. 1

   Prepare the New Potato Tostones

   Boil new potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly.

2. 2

   Smash and Fry the Potatoes

   Once cool, gently smash each potato to flatten. In a skillet, heat beef fat over medium-high heat. Fry the tostones until golden brown and crispy on both sides, about 3-4 minutes per side. Remove and drain on paper towels.

3. 3

   Grill the Corn

   While the potatoes are frying, preheat grill to medium-high. Grill corn for about 10-12 minutes, turning occasionally, until charred. Remove from grill and let cool slightly. Cut kernels off the cob.

4. 4

   Prepare the Salad

   In a bowl, combine grilled corn kernels, halved cherry tomatoes, olive oil, balsamic vinegar, salt, and pepper. Toss to mix and set aside.

5. 5

   Cook the Steak

   Season NY strip steaks generously with salt and black pepper. In a hot skillet or grill, sear the steaks for about 4-5 minutes per side for medium-rare, or until desired doneness. Remove and let rest.

6. 6

   Make the Burnt Onion Steak Sauce

   In the same skillet used for the steak, add sliced red onion and cook until caramelized and burnt, about 5-7 minutes. Add a splash of water to deglaze the pan, scraping up any brown bits. Reduce until slightly thickened.

7. 7

   Serve

   Slice the steak and serve with the crispy potato tostones, topped with the grilled corn and tomato salad. Drizzle burnt onion steak sauce over the steak.