Copper State Reserve New York Strip* Recipe

Cooking Instructions

1. 1

   Prepare the Potatoes

   Preheat the oven to 425°F (220°C). Wash and cut the potatoes into wedges. Toss them with olive oil, salt, and black pepper. Spread them out on a baking sheet and roast for 30-35 minutes or until crispy and golden brown.

2. 2

   Grill the Corn

   While the potatoes are roasting, preheat the grill to medium-high heat. Husk the corn and brush with olive oil. Grill the corn for about 10-12 minutes, turning occasionally until charred. Remove from heat and let cool slightly before cutting the kernels off the cob.

3. 3

   Prepare the Chimichurri

   In a food processor, combine parsley, garlic, red wine vinegar, olive oil, salt, and black pepper. Blend until smooth. If it’s too thick, add a little more olive oil to reach desired consistency.

4. 4

   Grill the Steak

   Season the New York strip steaks generously with salt and black pepper. Preheat the grill to high and grill the steaks for about 4-5 minutes per side for medium-rare, or until desired doneness. Let rest for 5 minutes before slicing.

5. 5

   Grill the Onions and Lemon

   Slice the baby summer onions in half and brush with olive oil. Grill them cut-side down for about 3-4 minutes until charred. Cut the lemon in half and grill for 2-3 minutes until caramelized.

6. 6

   Serve

   Plate the crispy potatoes, grilled corn kernels, and sliced steak. Top the steak with chimichurri and serve with grilled onions and charred lemon on the side.