New York Strip Steak & Potato Rosti
The experience of steak frites from home! The classic date night dish, done by you, for the ones you love.
4 large Yukon gold potatoes peeled, boiled, cooled, and shredded
salt and pepper
1/2 cup fresh mint
1/2 cup fresh parsley
1/2 cup fresh shado beni (or basil)
¼ cup olive oil
2 tbsp red wine vinegar
2 cloves of garlic minced
1 tsp red pepper flakes
2 New York Strip Steaks
4-5 Tbsp olive oil
Salt & pepper
2 knubs of butter
2-3 sprigs of rosemary
Preheat oven to 400°F. Scoop the shredded potatoes evenly into two 6” individual cast iron pans that are generously oiled. Sprinkle with salt and put into the preheated oven. Flip once the bottom crisps up – roughly 15 mins and then cook another 15 mins until bottom is crisp.
Roughly (to finely) chop all the herbs and garlic. Place in a small bowl, add the olive oil, vinegar, salt and pepper flakes. Stir well and set aside.
Bring steaks to room temperature and pat dry with a paper towel. Place a large cast iron skillet on a medium-high heat. Season the steaks with a generous amount of salt and pepper. Drizzle olive oil in pan and then place steaks in pan. The pan should be very hot and when the steaks are placed in the pan – so hot, you will hear them sizzle! Let the bottom of the steak get a nice sear, roughly 3-5 mins, and then turn over for 2-3 mins.
In the last minute of cooking, add the butter knubs and the rosemary to the pan. Using a spoon, scoop up the butter and pour back onto the tops of the steaks. Do this a few times until the steak is cooked to your desired doneness. To attain the perfect medium rare steak (or 135°F), cook the steaks roughly for 2 - 3 mins on each side.
Serve your steaks with the rosti and chimichurri. Enjoy!