Chipolte New York Strip Steak with Roasted Garlic Broccoli
Equipment
- Cast Iron Skillet
- Cookie sheet
Ingredients
- 2 New York Strip Steaks
- ½ packet Chipolte Pepper Marinade
- Salt and Pepper to taste
- 4 cloves garlic peeled and smashed once
- Fresh Rosemary about 10 stems
- 3 tbsp Extra Virgin Olive Oil
- 3 tbsp Butter
Roasted Garlic Broccoli
- 1 head Fresh Broccoli you can get the florets in bags for ease of use
- 6 cloves Garlic peeled
- ¼ cup Extra Virgin Olive Oil
- 1 tbsp white vinegar or rice vinegar
- 1 tsp salt I would use a little let, up to you.
- pinch red pepper flakes
Instructions
- Whatever you do, don't pull these steak right out of the fridge and start cooking them. When you get home from work, pull them out of the fridge and out of package. Pat them down with a paper towel and season them with salt, pepper, and the half packet of chipolte pepper seasoning. Really press in the seasoning.
- When it's time to cook, heat up a cast iron skillet to medium high heat. If you don't have a cast iron it's ok. I think they just cook steak the best. Once the skillet is piping hot add in your olive oil and spread it around.
- Add in the steak, you should hear a sizzle. Once both steaks are in crush the garlic cloves with the flat side of your knife and toss them in. Then add in the rosemary. Let it cook on one side for about 3 minutes. Then flip it over and cook it on the next side for 3 minutes, but 1 minute in do the next step.
- Don't flip the steak, slide a tbsp of butter along the sides of the skillet and let it melt. Tip skillet to the side and start to baste the top of the steaks with a spoon full of the butter, rosemary, and garlic. The butter should sizzle as it hits the tops of the steak. Now you are a pro.
- Ok, once the rest of the 2 minutes are done pull the steaks and let them rest on a cutting board for another 6 minutes. If the NY Strips are a little thicker than an inch it should get you a nice medium rare steak, maybe slightly on the rare side. That's how I like it though. If you want it a little darker just cook for 1 minute more on each side for medium. Anything above medium just throw it in the trash because you ruined that steak.
- When it's ready to serve cut the fat off the sides so your wife doesn't have too. It's just polite. You keep it on, because you know you love to eat the fat too.
Roasted Garlic Broccoli
- In a food processor or blender, or ninja thingy that chops things up, place the garlic, EVOO, salt, vinegar, and red pepper flakes. Blend it up until it looks creamy.
- Cut up the Broccoli into florets and place them in a large mixing bowl
- line a cookie sheet with aluminum foil. This just makes for easier clean up, no worries if you don't have it. Dump the garlic creamy blend all over the broccoli florets and mix up nice and good. Then spread it out onto the cookie sheet.
- Heat the oven to 450°F. Shove those bad boys in and let it cook for 12-15 minutes. Pull them out and serve right away. You will never eat broccoli any other way.
Notes
Don't forget the vinegar for the broccoli. If you don't use it the broccoli turns out really bitter. You can also squeeze a lemon over the broccoli for some added zing. Also, to make this meal come out perfect, make sure to put the broccoli in right when you put the steak in the skillet. They should come out ready at the same time.
Wife Rating : 10 ....said it was the best steak I've ever cooked her. Master Chef here I come
Husband Rating: 9 ...I used only 1/4 tsp of salt in the broccoli because I always think it's too salty when comes out and wish I added less. I guess i'm used to the salt now and though it needed it.
The meal can get a little cheaper if you go with cheaper steaks or smaller steaks. I think my wife ate 3/4 of her steak, which meant I ate 1 and 1/4 steaks.