Grilled Marinated NY Steak with Roasted Fingerling Potatoes, Shishito Peppers, Chimichurri & Caramelized Onion Jus
Craving that steakhouse vibe without dropping $70? This marinated prime NY strip delivers. You’ll grill a juicy 10–12 oz steak, plate it up with crispy fingerling potatoes, blistered shishito peppers, and a punchy chimichurri — all tied together with a rich caramelized onion jus. Fancy? Yeah. Complicated? Not really.
Why You’ll Love This Gourmet Steak Dinner
- High in protein and packed with gourmet flavor. NY strip steak is a great balance of lean protein and rich flavor, with less fat than ribeye but more taste than filet.
- Includes a bold but balanced lineup of sides and flavors.
- Surprisingly easy for a home chef to execute.
- Impressive enough for date nights or dinner parties.
- Affordable compared to premium cuts of steak, making this a high-end dinner that won’t wreck your grocery bill
Grilled New York Steak with Roast Potatoes, Shishito Peppers and Chimichurri
A restaurant-level steak dinner made doable. 10–12 oz marinated New York strip grilled and served with shishito peppers, fingerling potatoes, chimichurri, and onion jus.
Equipment
- Cast iron skillet or grill pan (or outdoor grill)
- Sheet pan
- Mixing bowls
- Small saucepan or skillet
Ingredients
For the Steak
- 10-12 oz Prime NY strip steak
- 1 tbsp avocado or olive oil
- 1 tbsb balsamic vinegar
- 1 tsp soy sauce
- 1 clove garlic, minced
- 1 tsp cracked black pepper
- 1/4 tsp tsp salt
For the Potatoes & Peppers
- 1 cup fingerling potatoes, halved
- 1 tsp olive oil
- 8-10 shishito peppers
- 1 pinch flaky salt
Chimichurri Sauce
- 1/4 cup finely chopped parsley
- 1 tbsp red wine vinegar
- 1 clove garlic, minced
- 2 tbsp olive oil
- 1 pinch chili flakes
- salt to taste
Caramelized Onion Jus
- 1/2 medium yellow onion, very thinly sliced
- 1/2 tsp butter or olive oil
- 1/4 cup beef broth
- 1 dash balsamic vinegar
- 1 dash red wine (optional)
Instructions
- Marinate the Steak: Combine olive oil, balsamic vinegar, soy sauce, garlic, pepper, and salt in a bowl. Add steak, coat well, and marinate 1–8 hours in the refridgerator.
- Bring the Steak to Room Temperature: Remove the steak from the fridge and place it on a plate. Let it sit at room temperature for about 20-30 minutes before cooking.
- Roast the Potatoes: Preheat oven to 425°F. Toss halved fingerlings with oil and roast cut side down for 25–30 minutes until crispy.
- Make the Chimichurri: Combine parsley, garlic, vinegar, olive oil, chili flakes, and salt. Mix well and let sit.
- Cook the Shishitos: Heat a dry skillet or grill pan over high. Add peppers and cook 3–5 minutes, turning occasionally, until blistered.
- Make the Onion Jus: In a small pan, cook onions in butter over low heat until soft and golden (about 10–15 mins). Add broth and balsamic, simmer 2–3 mins to reduce.
- Grill the Steak: Preheat cast iron pan or grill to high. Pat steak as dry as possible, sear 3–4 minutes per side (or to preferred doneness). Let rest 5 minutes before slicing.
- Assemble: Plate sliced steak with potatoes, peppers, chimichurri spooned over, and onion jus drizzled around.
Notes
Pro Tip: Letting your steak rest after cooking is key. This locks in juices and keeps every bite tender and flavorful.
Make It Fancy: Add microgreens or a light drizzle of reduced balsamic for a finishing touch worthy of fine dining.
Macros will vary based on steak cut and portion size. A typical serving (10 oz lean NY strip, ~6 oz potatoes, chimichurri, and peppers) delivers approximately 620 calories, 63g protein, 24g fat, and 26g carbs.
Ready for dessert? Try our High-Protein Brownie Batter (No Bake) for a rich, indulgent, and macro-friendly dessert.
