NY Strip Steak with Corn and Peach Salad & Pesto Chimichurri
Perfectly seared NY strip steak served with a fresh corn and peach salad, topped with a vibrant pesto chimichurri sauce.
- Total time
- 35 min
- Prep
- 20 min
- Cook
- 15 min
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Ingredients
- 2 steaks (8 oz each) NY strip steak
- 1½ cups fresh corn kernels
- 2 medium, diced fresh peaches
- 1 cup fresh basil
- ½ cup fresh parsley
- 3 cloves garlic
- 3 tbsp red wine vinegar
- ½ cup olive oil
- ¼ medium, diced red onion
- 2 tbsp lime juice
- 1 tsp salt
- ½ tsp black pepper
Steps
- Remove steaks from refrigerator 20 minutes before cooking. Pat dry with paper towels and season generously with salt and pepper on both sides.
- Make the pesto chimichurri: blend basil, parsley, garlic, red wine vinegar, and olive oil in a food processor until chunky. Season with salt and pepper. Set aside.
- Prepare the salad: combine corn kernels, diced peaches, red onion, and lime juice in a bowl. Season with salt and pepper to taste.
- Heat a cast-iron skillet over high heat until smoking hot, about 2 minutes.
- Place steaks in the hot skillet and sear for 4-5 minutes on the first side without moving them.
- Flip steaks and cook for another 3-4 minutes for medium-rare (internal temperature 130-135°F). Adjust time for desired doneness.
- Remove steaks from skillet and let rest for 5 minutes.
- Plate steaks and top with a generous spoonful of pesto chimichurri. Serve corn and peach salad alongside.
Diet tags are added by the recipe's author.