February 10, 2019 | Posted by Elyse Tirrell
While Valentine's Day is not a day that my boyfriend Gary and I put much weight on, I have to admit that it feels nice to to give it a small bit of acknowledgement with a special meal for two. Rather than heading out to a fancy restaurant, my goal is to put together a beautiful meal at home that is a bit more extravagant than the usual weeknight dinner - but one that also won't take hours to get to the table.
I'm taking a bit of inspiration from my boss, and topping thick slices of charred New York Strip Steak (kind of like this Gato dish) with a red chimichurri instead of the more popular green. It's herbaceous, it has some heat, and it deliciously complements the juicy beef. Plus, "Red" is very much in theme on February 14th, isn't it?
What to serve on the side? Well, Gary (my boyfriend) was born and raised in Ireland... With that in mind, can you guess what I landed on? Potatoes, please! Whenever we visit his family in County Kildare, his mom goes all out with welcoming feasts which include a minimum of four delicious potato dishes. They're always a hit.
For Valentine's Day, I'm going with Cacio e Peppe Roasted Potatoes. The creamy Yukon Golds are baked, smashed, topped with heaps of grated Pecorino Romano and black pepper, baked again and drizzled with olive oil
Check out the simple Reverse Sear NY Strip with Red Chimichurri recipe below. I think my Valentine will love it, and so will yours.
Reverse Sear NY Strip with Red Chimichurri
6 cloves garlic, peeled and crushed
1 small red onion, coarsely chopped
½ cup packed fresh cilantro leaves
1 tablespoon dried Mexican oregano
1 tablespoon sweet smoked Spanish paprika
2 to 3 teaspoons Calabrian red chile flakes (depending on how spicy you like it)
½ cup red wine vinegar
1 teaspoon clover honey
½ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
½ cup extra virgin olive oil
1.Combine the garlic, onion, cilantro, oregano, paprika, chile flakes, vinegar, honey, salt and pepper in a food processor and process until coarsely chopped. With the motor running, add the olive oil and process until smooth.
2.Scrape the mixture into a bowl. The sauce can be made up to 3 days in advance and stored, tightly covered in the refrigerator. Should be served at room temperature so if refrigerated, remove from the refrigerator at least 1 hour before serving.
2 NY strip steaks, each at least 1-inch thick
Freshly ground black pepper
2 tablespoons canola oil
Chopped cilantro leaves, for garnish
1.Preheat your oven to 275 degrees F. Remove the steaks from the refrigerator 30 minutes before cooking.
2. Liberally season the steaks on all sides with salt and season the top and bottom with pepper. Put the steaks on a baking rack at least 3-inches apart and place the rack over a sheet pan that has been lined with foil.
3.Bake the steaks until an instant read thermometer inserted into the center registers 125 (for rare) or 130 (for medium-rare) or 135 (for medium), about 45 minutes. Remove the steak to a cutting board, tent with foil and let rest for 10 minutes.
4. Heat a medium saute pan over high heat until it begins to smoke. Cook the steaks on all four sides for exactly 1 minute each until deep golden brown. Stand each steak up on its end and cook for 20 seconds the flip over and cook on the other end for 20 seconds longer. Remove to a cutting board and let rest for 10 minutes. Slice each steak crosswise into four equal pieces. Top with some of the chimichurri…Garnish with chopped cilantro