Sep 12 2026
Restaurants›Soulas Modern Greek Cuisine›New York Striploin (black Angus) Recipe

New York Striploin (black Angus) Recipe

Inspired by Soulas Modern Greek Cuisine
Time1h 10m
Serves2

Grilled grass-fed striploin topped with a balsamic red wine reduction, finished with Madagascar peppercorns. Served over garlic mashed potatoes and seasonal pan seared vegetables.

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Ingredients

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Steak & Seasoning

Balsamic Red Wine Reduction

Garlic Mashed Potatoes

Seasonal Pan-Seared Vegetables

Finishing & Garnish

Method

Prepare Steak & Seasoning

  1. 1

    Temper and season

    Remove striploins from refrigerator 40–60 minutes before cooking to bring to near room temperature. Pat dry with paper towels. Sprinkle both sides evenly with kosher salt (about 1 tsp per side). Lightly press crushed Madagascar peppercorns into both sides of the steaks.

  2. 2

    Preheat grill or pan

    Heat a grill or heavy cast-iron skillet over high heat until very hot (grill to 500°F/260°C or pan until shimmering). Brush steaks lightly with neutral oil to prevent sticking.

Cook Steak

  1. 3

    Sear and finish

    Place steaks on the hot grill or skillet. Sear without moving for 3–4 minutes to develop a deep crust. Flip and sear the other side for 3–4 minutes for medium-rare (internal temperature ~125–130°F/51–54°C). If steaks are thick (1.5–2 in), reduce direct heat after searing and finish in a 400°F/205°C oven for 4–6 minutes to reach desired doneness. During the last 1–2 minutes of cooking, add 1 tbsp butter to the pan and baste the steaks with the melted butter.

  2. 4

    Rest

    Transfer steaks to a cutting board and loosely tent with foil. Rest for 8–10 minutes to allow juices to redistribute (carryover will raise temp a few degrees).

Balsamic Red Wine Reduction

  1. 5

    Sweat aromatics

    While steaks rest, heat a small saucepan over medium heat and add 1 tsp neutral oil. Add minced shallot and crushed garlic; sweat until softened and translucent, about 2–3 minutes, without browning.

  2. 6

    Deglaze and reduce

    Pour in the red wine and increase heat to medium-high. Scrape any fond from the pan. Simmer until reduced to about 1/3 cup (approximately 10–12 minutes), stirring occasionally.

  3. 7

    Finish sauce

    Stir in aged balsamic vinegar and demi-glace (if using). Reduce heat to low and whisk in 1 tbsp chilled cubed butter to give the sauce a glossy finish. Taste and season with up to 1 tsp salt if needed. Keep warm until plating.

Garlic Mashed Potatoes

  1. 8

    Cook potatoes

    Place cut potatoes and smashed garlic cloves in a pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

  2. 9

    Warm milk and cream

    While potatoes cook, combine whole milk, heavy cream and 3 tbsp butter in a small saucepan and warm gently until butter melts and mixture is hot but not boiling.

  3. 10

    Mash and season

    Drain potatoes and discard garlic. Return potatoes to the pot and mash with a potato masher or ricer until mostly smooth. Gradually add warm milk-cream-butter mixture until desired consistency is reached. Season with 1.5 tsp salt and 1/2 tsp freshly ground black pepper. Keep warm.

Seasonal Pan-Seared Vegetables

  1. 11

    Prepare vegetables

    Trim asparagus or prepare selected seasonal vegetables (peel baby carrots if using, trim broccolini). Pat dry to ensure good sear.

  2. 12

    Pan-sear

    Heat a large skillet over medium-high heat with 2 tbsp olive oil until shimmering. Add vegetables in a single layer and allow to sear, stirring or turning occasionally, until tender-crisp and nicely browned in spots (asparagus 4–6 minutes, baby carrots 6–8 minutes depending on thickness).

  3. 13

    Finish and season

    Lower heat to medium, add 1 tsp butter, zest of 1 lemon and a squeeze of lemon juice. Season with 1/2 tsp salt and 1/4 tsp black pepper. Toss to coat and remove from heat.

Plate & Finish

  1. 14

    Slice steak and assemble

    Slice the rested striploin against the grain into 1/2-inch slices. Spoon a portion of garlic mashed potatoes onto each plate, fan sliced steak over the potatoes, and arrange pan-seared vegetables alongside.

  2. 15

    Sauce and garnish

    Drizzle the balsamic red wine reduction over the steak (about 1–2 tbsp per serving). Sprinkle a pinch of crushed Madagascar peppercorns if extra heat is desired, and finish with a small pinch of coarse sea salt and chopped parsley for color.

  3. 16

    Serve

    Serve immediately while everything is hot.

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