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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.
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Prep Time 15 minutes
Cook Time 25 minutes
Marinating Time 4 hours
Servings 1
Calories 620 kcal

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.