Description
This Tuscan Steak recipe features a beautifully seared NY Strip Steak enhanced with a fresh parsley and olive oil marinade, finished with aged balsamic vinegar and a delicate sprinkle of Maldon sea salt. The method focuses on pan-searing in a cast iron or heavy-bottomed stainless pan to achieve rare to medium-rare perfection, bringing out the rich, savory flavors of the premium cut complemented by bright, herbaceous notes.
Ingredients
Units
Scale
Steak
- 1 lb NY Strip Steak
- 1 tsp kosher salt
- 1/2 tsp fresh black pepper
- 1 tablespoon olive oil (for cooking steak)
- 1/2 tsp Maldon sea salt (to finish)
Parsley Marinade
- 1/2 cup parsley, chopped and loosely packed
- 1/4 cup olive oil plus 2-4 tablespoons extra for the parsley marinade
- Pinch of salt
- Pinch of fresh ground black pepper
Finishing
- 1 tbsp aged balsamic vinegar to drizzle over the steak
Instructions
- Heat the Pan: Place a cast iron pan or a heavy-bottomed stainless steel pan over medium-high heat and allow it to get hot for optimal searing.
- Prepare the Parsley Marinade: Combine chopped parsley, 2-4 tablespoons of olive oil, a pinch of salt, and fresh ground black pepper in a mortar and pestle. Mash gently until parsley breaks down but not pulverized. If no mortar and pestle, finely chop parsley and whisk all ingredients in a bowl to combine.
- Season the Steak: Pat the NY Strip Steak dry with paper towels to remove excess moisture. Generously season both sides with kosher salt and fresh black pepper.
- Sear the Steak: Add one tablespoon of olive oil to the hot pan. Place the steak in the pan and cook for 2-5 minutes per side for rare to medium-rare, adjusting time for thickness. Aim for a medium-rare internal temperature between 130-140°F.
- Rest the Steak: Remove the steak from the pan and pour half of the parsley marinade over the hot meat. Tent loosely with foil and let it rest for 5-7 minutes to redistribute juices.
- Slice and Finish: Slice the steak (thicker slices for NY Strip) and pour the remaining parsley marinade over the slices. Drizzle aged balsamic vinegar evenly over the steak, allowing a thin ribbon of vinegar to coat each piece. Finish with a light sprinkle of Maldon sea salt before serving.
Notes
- Slicing: For flank, hanger, or skirt steak, slice thinly against the grain to maximize tenderness. NY Strip and similar cuts can be sliced thicker.
- Sea Salt Finale: Maldon sea salt adds a flaky texture and bright finish that melts delicately on the steak, enhancing its flavor.
- Resting Time: Resting steak for 5-7 minutes post-cooking allows juices to redistribute, preserving moisture and tenderness.
- Balsamic Brilliance: Drizzling aged balsamic vinegar brings a sweet and tangy depth that balances the savory steak and fresh parsley marinade.
- Serving Suggestion: Serve on a bed of arugula with cherry tomatoes, fresh herbs, extra-virgin olive oil, and a squeeze of lemon for a fresh Tuscan-style accompaniment.
Nutrition
- Serving Size: 1/2 steak (approximately 8 ounces)
- Calories: 520
- Sugar: 1 g
- Sodium: 750 mg
- Fat: 38 g
- Saturated Fat: 8 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 120 mg
