Chef Lindsay O’Neill Australian Strip Steak
- Prep time 15Min
- Cook time 25Min
- Technique Grill, Sear
- Meat Beef
- Cut Striploin
- Serves 2
with Nutrient-Rich Chimichurri and EVOO Dill Potatoes
Ingredients
Chimichurri Sauce
- ½ cup fresh parsley, finely chopped
- ¼ cup fresh cilantro, finely chopped
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon red chili flakes (optional)
- 2 tablespoons organic extra-virgin olive oil
- Salt and pepper, to taste
Dill Potatoes
- 4 small potatoes, halved
- Salt, as needed
- 1 pasture raised egg
- ½ tablespoon lemon juice
- 1 teaspoon white wine vinegar
- ¼ teaspoon Dijon mustard
- ¼ teaspoon celery salt
- 1 cup fresh dill fronds
- 1 cup light-flavored olive oil
- 1 tablespoon organic extra-virgin olive oil
Steak
- 2 Australian grass-fed steaks (NY Strip)
- 2 tablespoons grass-fed butter or ghee
- Salt and pepper, to taste
Method
Chimichurri Sauce:
- In a small bowl, combine the parsley, cilantro, vinegar, garlic, chili flakes (if using), and oil. Season with salt and pepper to taste. Stir well and set aside.
Dill Potatoes:
- Place the halved potatoes in a pot of salted boiling water. Cook for 12 to 15 minutes, or until fork tender. Drain and set aside.
- In a bowl or blender, combine the egg, lemon juice, vinegar, mustard, celery salt, and dill.
- Whisk in the light and extra-virgin oils to make an emulsified mayo.
- Stir the cooled potatoes into the dill mayo.
Steak:
- Rub the steaks with butter and season generously with salt and pepper.
- Heat a skillet or grill over high heat. Sear the steaks for 3 to 4 minutes per side (for medium-rare) or adjust to your preferred doneness. Let the steaks rest for 5 minutes before serving.
- Plate the steaks alongside the mayo-dressed potatoes. Generously spoon the chimichurri sauce over the steaks and garnish with any leftover parsley, cilantro, or dill if desired.
