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RECIPE
11 INGREDIENTS 11 STEPS 1hr

Coriander Salt-Crusted New York Strips

4.0
2 Ratings
As a rancher, chef, dad and tv host, I’ve been lucky to live an adventurous life and express myself through cooking. My passion? Meat and potatoes! Here’s a special dish featuring NY Strip - a favorite cut at steak houses - that you can easily replicate at home.
Coriander Salt-Crusted New York Strips Recipe | SideChef
As a rancher, chef, dad and tv host, I’ve been lucky to live an adventurous life and express myself through cooking. My passion? Meat and potatoes! Here’s a special dish featuring NY Strip - a favorite cut at steak houses - that you can easily replicate at home.
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Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!
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1hr
Total Time
$9.80
Cost Per Serving

Ingredients

Servings
2
US / METRIC
1/3 cup
Feta Cheese
1
Shallot
2
Boneless New York Strips
2 1/4 cups
1 Tbsp
Sherry Vinegar
1 Tbsp
Whole Coriander Seeds
to taste
6 cloves
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Nutrition Per Serving

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CALORIES
557
FAT
18.0 g
PROTEIN
61.1 g
CARBS
40.4 g

Cooking Instructions

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Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Crush the Whole Coriander Seeds (1 Tbsp) inside its plastic bag using the back of a spoon and pour onto a plate; hold. Remove leaves of Fresh Parsley (3 Tbsp) and Fresh Cilantro (1/2 cup) from the stems. Reserve 8 parsley leaves for garnish.
Step 3
Finely chop herbs; place in a small bowl. Remove the stem and seeds of the jalapeno. Mince jalapeno, Shallot (1) and only 1 Garlic (1 clove) clove. add to herbs in bowl; set aside.
Step 4
Place the Red Potatoes (2 1/4 cups) , 5 Garlic (5 cloves) cloves,1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Toss until well coated. Place the potato mixture onto a large piece of foil; fold into a sealed package.
Step 5
Place on a sheet pan and into the oven to roast for 40 minutes.
Step 6
Meanwhile, pat dry the Boneless New York Strips (2) with paper towels. Rub 1/2 teaspoon olive oil onto each. Add the Kosher Salt (1 tsp) to the crushed coriander and stir until combined. Press the steak firmly into the mixture to ensure an even crust.
Step 7
Remove the red potatoes from the oven. Open the packet. Separate the potatoes from the garlic. Using the back of a spoon, gently smash each potato, then smash the garlic. Top the potatoes with a bit of the smashed garlic and return to the oven, uncovered for 10 to 12.
Step 8
Heat a medium saute pan over high heat. Add a pat of Butter (to taste) and 1 tablespoon olive oil. When hot, add the steaks and sear for 2 minutes. Turn over and sear for 2 minutes more. Let rest until plating.
Step 9
To the bowl with the herb mixture, add 3 tablespoons olive oil, Sherry Vinegar (1 Tbsp) , 1/4 teaspoon each of salt and pepper and only half the Feta Cheese (1/3 cup) . Stir until well combined; set aside.
Step 10
Cut the steak into 1/4 inch thick slices. Place the potatoes and garlic, down the center in a row between the two plates. Arrange the steak slices fanned over the top of the potatoes. Spoon the chimichurri on top. Garnish with the parsley leaves.
Step 11
Serve and enjoy!
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Nutrition Per Serving
Calories
557
% Daily Value*
Fat
18.0 g
23%
Saturated Fat
7.6 g
38%
Trans Fat
0.0 g
--
Cholesterol
141.1 mg
47%
Carbohydrates
40.4 g
15%
Fiber
4.9 g
18%
Sugars
3.4 g
--
Protein
61.1 g
122%
Sodium
2972.4 mg
129%
Vitamin D
0.1 µg
0%
Calcium
272.6 mg
21%
Iron
5.6 mg
31%
Potassium
966.6 mg
21%
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