Slow Seared Strip Steak with Pickled Shallot and Parsley Salad recipe provided by the Certified Angus Beef® brand.

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Slow Seared Strip Steak with Pickled Shallot and Parsley Salad

Serves 2
Ingredients:
  • 2 Certified Angus Beef ® New York Strip Steaks about 1 3/4-inches thick
  • 3 1/2 teaspoons kosher salt, divided
  • 1/2 cup red wine vinegar
  • 1/2 cup water
  • 3 tablespoons sugar
  • 2 bay leaves
  • 3 cloves fresh garlic, smashed
  • 2 large shallots, thinly sliced (about 1 packed cup)
  • 1 teaspoon canola oil
  • 1 teaspoon fresh cracked pepper, divided
  • 1 bunch parsley, leaves picked from stems (about 2 packed cups)
  • 1 fresh lemon, zested and juiced
  • 2 teaspoons extra virgin olive oil
Instructions:
  1. Season steaks with 1/2-teaspoon kosher salt per steak, cover and refrigerate one hour.
  2. In 2-quart saucepan bring vinegar, water, sugar, 2-teaspoons salt, bay leaves and garlic to a boil, stirring often to dissolve sugar and salt. Remove from heat, stir in sliced shallots, steep at least 20 minutes.
  3. Pat the steaks dry, rub with canola oil, season with 1/4-teaspoon pepper per steak.
  4. Heat a large, well-seasoned cast iron or carbon steel pan over medium heat. Add steaks to pan and sear for 2 minutes on the first side, flip and sear second side for two minutes. Flip steaks every 2 minutes for 16 minutes total (flipping 7 times in total) or until steaks reach 120°F internal temperature.
  5. Turn heat up to medium high and sear edges of steaks; remove from heat once steak reaches 125-130°F for medium rare. Rest steaks while preparing salad.
  6. Strain shallots from pickling liquid, discard garlic and bay leaf. In small mixing bowl combine shallots, parsley, lemon zest, olive oil, 1-teaspoon lemon juice, remaining 1/2 -teaspoon salt and 1/2-teaspoon pepper; toss to evenly coat parsley.
  7. Slice steaks and serve with shallot and parsley salad. Season with additional lemon juice if desired.

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