New York Strip with Roasted Potatoes and Side Salad
Rated 5.0 stars by 1 users
Category
beef
Cuisine
steak
Servings
2
Prep Time
10 minutes
Cook Time
35 minutes
This is a recipe that I think would be great for a Valentines Day dinner for 2!
Dominique Holloway
Ingredients
-
2 (8-12 oz) Porter Road Thick Cut New York Strip Steaks
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Burch Barrel Rancher Jakes Beef Seasoning
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1-1/2lb mini gold potatoes
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2 tbsp of Graza Olive Oil
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Smoked Paprika
-
Garlic Powder
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Coarse Kosher Salt
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Ground Black Pepper
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Premade Spring Salad Mix
Directions
PREP:
Pat the steaks dry with paper towels. Lightly season both sides with Rancher Jakes Beef Seasoning and then set aside to rest at room temperature.
Cut the potatoes into quarters.
Combine the potatoes and olive oil in a medium bowl. Toss potatoes until fully coated, then season liberally with smoked paprika, garlic powder, kosher salt and black pepper. Set aside on a small-medium sheet pan.
COOK:
Preheat the Burch Barrel to 450 F, set up for two-zone cooking.
Place potatoes on the grill to cook for 25-35. minutes or until fork tender.
Place the steaks on the grill directly over the coals and sear for 30 seconds on each side. Move steaks to the indirect side.
Check the internal temp with a meat thermometer. When the internal temp reaches 135F transfer the steaks to a cutting board and cover with foil to rest for 5-10 minutes.
Cut the rested steaks into strips and serve with the roasted potatoes and salad on the side.
