Just thinking about steak, crispy potatoes, and charred broccoli with enticing chili sauce will make your taste senses go crazy if you’re like me. It’s only a culinary idea, though, when you discover that the whole symphonic flavor can be carefully organized on a flat pan with little cleanup. This isn’t just another formula; it will alter the rules for people who wish to make a lasting impact on dinner guests or simply add some excitement to midweek meals. Allow me to take you on a culinary journey that demonstrates the dish’s ability to satisfy the audience in every way.
This recipe is inspired by the famous childhood flank steak, which is marinated in a delectable and sweet mixture. It gives a contemporary twist to the dinner table while capturing the sense of comfort cuisine served at home. The alchemy that occurs when simple and massive flavors come together is exemplified by the pairing of flank steak, potatoes, and broccolini. This meal’s components all combine in perfect unison to create a rich, nicely balanced feast.
At first we need to prepare enough ingredients.
Steak:
- Beef belly steak (Flank Steak, about 500g)
- Soy sauce (3 tablespoons)
- Olive oil (2 tablespoons)
- Honey (1 tablespoon)
- Apple cider vinegar (1 tablespoon)
- Grated ginger (1 teaspoon)
- Garlic powder (1 teaspoon)
Side dish:
- Small red potatoes (500g, cubed)
- Broccoli seedlings (Broccolini, 200g)
- Olive oil (2 tablespoons)
- Salt and black pepper (to taste)
Chimichurri sauce:
- Fresh parsley (1/2 cup, chopped)
- Fresh parsley (1/4 cup, chopped)
- Dried oregano (1 teaspoon)
- Red onion (1, chopped)
- Garlic (2 cloves, minced)
- Crushed red pepper (1/2 teaspoon, optional)
- Olive oil (1/4 cup)
- Red wine vinegar (2 tablespoons)
- Salt and black pepper (to taste)
The first step in unlocking the delicious potential of this feast is marinating the flank beef. Soy sauce, olive oil, vinegar, honey, ginger, and garlic powder are mixed to make a marinade that gives the steak a surprisingly attractive coating, coupled with a dash of sweetness and a great depth of flavor. This marinade, an endorsement of the creator’s mother’s favorite recipe, sets this flank steak unique from others.
However, the chimichurri sauce is what really raises this dish to the level of outstanding feasts. Using only a limited amount of ingredients—new parsley, cilantro, oregano, shallot, stew, garlic, olive oil, and red wine vinegar—this brilliant green sauce offers a rejuvenating, herbaceous beauty that cuts through the steak’s indulgence. It’s the kind of sauce you’ll need to lavishly pour or sprinkle over everything and possibly even consume by the spoonful.
For more information from: Sheet Pan Steak
Now, let’s speak about those crispy potatoes and scorched broccolini. When properly broiled, young red potatoes have a crisp surface and a soft, supple center that is wonderfully habit-forming. Furthermore, the broccolini offers a fantastic contrast in flavor and appearance due of its delicate stems and slightly burnt edges. When coupled with the flank steak, these components transform a simple sheet skillet supper into a stunning feast fit for any occasion.
Beyond the explosion of flavors and textures, this recipe’s simplicity and comfort are what really make it a winner. Cleaning up is a breeze because the entire feast is made on a single dish. Additionally, the opportunity to marinade the meat for up to 24 hours in preparation makes it a calming alternative for both busy weeknights and laid-back end-of-week dinners. Additionally, for those preparing for two, the recipe graciously gives changes to accommodate lesser servings, guaranteeing that no delectable portion is wasted.
The next time you’re choosing what to do, please remember that the dinners that enjoy simplicity tend to be the most memorable. When you attempt this recipe, get ready to be moved by the flavor, aroma, and sheer happiness it brings. In the realm of food, these shared moments of happiness and contentment are ultimately what matter most. I wish you the best of luck!
Roasted New York Strip Steak
Ingredients
Original recipe (1X) yields 4 servings
- 5 tablespoons olive oil divided
- 1 teaspoon ground cumin
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- 2 16 ounce New York strip steaks
Chimichurri Sauce:
- 8 cloves garlic peeled
- ½ cup fresh parsley leaves
- ½ cup fresh cilantro leaves
- 2 tablespoons red wine vinegar
- 1 ½ teaspoons salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 400 degrees F.
- Mix together 3 tablespoons olive oil, cumin, red pepper flakes, oregano and salt to taste in a bowl and coat the steaks in the mixture.
- Heat a large frying pan on high heat and fry the steaks on each side for 2 to 3 minutes until they are browned.
- Place two 1 1/2 to 2 feet long sheets of Reynolds Wrap® Aluminum Foil on a table and place each steak in the center of the foil and fold up the ends and the outside of the foil to create a packet.
- Bake the steak for 10 minutes for a medium-rare internal temperature. Add 5 more minutes of baking to achieve a medium internal temperature.
- Remove the steaks from the packets and let them rest for 2 to 3 minutes before serving.
- Combine the garlic, parsley, cilantro, red wine vinegar, remaining 2 tablespoons of olive oil and salt and pepper in a food processor and process on high speed until it becomes like a paste.
- Serve the steak alongside the Chimichurri Sauce.
Notes
Related posts:
Steak and Potatoes with 5 Minute Chimichurri Sauce
Sheet Pan Steak and Potatoes with Chimichurri Sauce
