Cocoa-Rubbed New York Strip Steak for Two
The recipe Cocoa-Rubbed New York Strip Steak for Two can be made in about 1 hour and 10 minutes. Watching your figure? This gluten free, dairy free, and ketogenic recipe has 1097 calories, 62g of protein, and 86g of fat per serving. This recipe serves 2 and costs $6.7 per serving. It works well as an expensive main course. If you have ancho chile powder, strip steak, hungarian paprika, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for valentin day. This recipe from Foodnetwork has 526 fans. With a spoonacular score of 96%, this dish is great. Users who liked this recipe also liked Herb-Rubbed New York Strip with Sautéed Peas and Carrots, Grilled New York Strip Steak with Beer and Molasses Steak Sauce, and New York Strip Steak.
Servings: 2
Preparation duration: 25 minutes
Cooking duration: 45 minutes
Ingredients:
1 teaspoon ancho chile powder
8 baby red beets, peeled and cut in half through the root
1 tablespoon balsamic vinegar
3 tablespoons canola oil
1 tablespoon cocoa powder
2 teaspoons fresh thyme leaves
1 teaspoon Hungarian paprika
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 20-ounce New York strip steak, at room temperature
Equipment:
oven
baking sheet
bowl
frying pan
Cooking instruction summary:
Preheat the oven to 400 degrees F. Toss the beets in a bowl with the olive oil, vinegar and thyme; season with salt and pepper. Lay the beets cut-side down on a baking sheet. Roast until the beets are slightly tender and a little crispy on the edges, 35 to 40 minutes. Meanwhile, combine the cocoa powder, chile powder and paprika in a small bowl. Season the steak with salt and pepper, then rub with the cocoa mixture. Heat a heavy-bottomed ovenproof saute pan or cast-iron skillet over medium-high heat. Add the canola oil and heat until it begins to smoke. Add the steak and sear on one side until heavily caramelized, 6 to 7 minutes. Flip the steak, transfer the pan to the oven and roast until the internal temperature reaches 125 degrees F for medium rare, about 10 minutes. Allow the steak to rest for 15 minutes before slicing. Serve with the roasted beets.
Step by step:
1. Preheat the oven to 400 degrees F.
2. Toss the beets in a bowl with the olive oil, vinegar and thyme; season with salt and pepper. Lay the beets cut-side down on a baking sheet. Roast until the beets are slightly tender and a little crispy on the edges, 35 to 40 minutes.
3. Meanwhile, combine the cocoa powder, chile powder and paprika in a small bowl. Season the steak with salt and pepper, then rub with the cocoa mixture.
4. Heat a heavy-bottomed ovenproof saute pan or cast-iron skillet over medium-high heat.
5. Add the canola oil and heat until it begins to smoke.
6. Add the steak and sear on one side until heavily caramelized, 6 to 7 minutes. Flip the steak, transfer the pan to the oven and roast until the internal temperature reaches 125 degrees F for medium rare, about 10 minutes. Allow the steak to rest for 15 minutes before slicing.
7. Serve with the roasted beets.
Nutrition Information:
covered percent of daily need
