20 minutes
Quick and savory boneless New York strip steaks served with a flavorful carrot chimichurri.
Small Carrots, quartered and thinly sliced
0 oz
Carrot Greens, finely chopped
cups
tablespoons
Flat Leaf Parsley, finely chopped
cups
tablespoons
Garlic Clove, finely grated
each
teaspoons
to taste
to taste
Boneless New York Strip Steaks, each cut 1/2 inch thick
0 oz
for dusting
1. Prepare Carrot Chimichurri
In a medium bowl, whisk together the thinly sliced carrots, chopped carrot greens, 1/4 cup of olive oil, parsley, lemon juice, garlic, and red pepper flakes until well combined.
2. Season and Dust Steaks
Season the steaks generously with kosher salt and freshly ground black pepper, then dust them lightly with cornstarch.
3. Sear Steaks
Heat the remaining 2 tablespoons of olive oil in a large cast-iron skillet over high heat. Once the skillet is ready, carefully place the steaks in the hot oil. Cook for about 2 minutes on the first side, then flip and cook for an additional 1 to 2 minutes on the second side.
4. Serve with Chimichurri
Serve the steaks immediately, topped with a generous spoonful of carrot chimichurri.
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