Description
A flavorful Tuscan-style NY Strip Steak featuring a fresh parsley marinade, cooked to your preferred doneness in a cast iron pan, and finished with aged balsamic vinegar and Maldon sea salt for a perfect balance of rich and tangy tastes.
Ingredients
Units
Scale
Steak
- 1 lb NY Strip Steak
- 1 tbsp olive oil (for cooking)
- 1 tsp kosher salt
- 1/2 tsp fresh black pepper
- 1/2 tsp Maldon sea salt (to finish)
Parsley Marinade
- 1/2 cup parsley, chopped and loosely packed
- 1/4 cup olive oil
- Pinch of kosher salt
- Pinch of fresh black pepper
Finishing
- 1 tbsp aged balsamic vinegar (for drizzling)
Instructions
- Heat the Pan: Place a cast iron or heavy-bottomed stainless steel pan over medium-high heat and allow it to become hot to ensure a good sear on the steak.
- Prepare the Parsley Marinade: Using a mortar and pestle, combine chopped parsley, 2-4 tablespoons of olive oil, a pinch of salt, and a pinch of black pepper. Mash until parsley is broken down but not pulverized, then add remaining olive oil to let flavors meld. Alternatively, finely chop parsley and whisk ingredients together in a bowl.
- Season the Steak: Pat dry the NY Strip Steak with paper towels to remove excess moisture. Generously season both sides with kosher salt and fresh black pepper.
- Cook the Steak: Add a tablespoon of olive oil to the hot pan, then lay the seasoned steak in the pan. Cook for 2-5 minutes per side for rare to medium-rare (internal temp 130-140°F), adjusting time for desired doneness based on steak thickness.
- Rest with Marinade: Remove steak from pan and pour half the parsley marinade over it. Tent loosely with foil and let rest for 5-7 minutes to allow juices to redistribute.
- Slice and Finish: Slice the steak against the grain as appropriate for tenderness. Pour the remaining parsley marinade over the slices, drizzle with aged balsamic vinegar, and sprinkle with Maldon sea salt for a delicate finishing touch.
- Serve: Optionally serve the sliced steak on a bed of greens such as arugula with cherry tomatoes and a lemon vinaigrette for a fresh contrast to the rich meat.
Notes
- Slicing: For flank, hanger, or skirt steak, slice thinly against the grain for maximum tenderness. Thicker slices work well with NY Strip and Ribeye cuts.
- Sea Salt Finale: Maldon sea salt flakes add texture and enhance flavor as they melt into the steak.
- Resting Meat: Rest steak 5-7 minutes before slicing to keep juices locked in and prevent dryness.
- Balsamic Brilliance: Drizzle high-quality aged balsamic vinegar over sliced steak for a rich, sweet tang enhancing the marinade.
- Optional Serving Suggestion: Serve steak on arugula salad with cherry tomatoes, fresh herbs, olive oil, and lemon juice for a classic Tuscan accompaniment.
Nutrition
- Serving Size: 1/2 steak (about 8 oz)
- Calories: 480
- Sugar: 1 g
- Sodium: 680 mg
- Fat: 38 g
- Saturated Fat: 12 g
- Unsaturated Fat: 24 g
- Trans Fat: 0.5 g
- Carbohydrates: 1 g
- Fiber: 0.5 g
- Protein: 36 g
- Cholesterol: 110 mg
