Beef New York Strip Steaks with Roast Vegetable Salad, Chimichurri Rojo & Lime Yoghurt

By Geoff Ngan, Life and Leisure Magazine
Beef New York Strip Steaks with Roast Vegetable Salad, Chimichurri Rojo & Lime Yoghurt
Preparation Time
25min
Cooking Time
8min
Serves
3-4
Difficulty
Easy
Rating
Click stars to rate

Ingredients

  • 1 pack of Silver Fern Farms New York Strip Steaks
  • pinch salt

Chimichurri Rojo:

  • 200g canned tomatoes, roughly chopped
  • 1 red capsicum, roasted, peeled, de-seeded and chopped
  • 1 teaspoon ground cumin
  • 1 cup firmly packed fresh coriander leaves, finely chopped
  • 1 cup fresh oregano leaves, finely chopped
  • 1/2 cup fresh Italian parsley leaves, finely chopped
  • 1 red chilli, de-seeded and finely diced
  • 3 shallots, finely diced
  • 2 cloves garlic, minced
  • 2 medium tomatoes, skinned, de-seeded and diced
  • 50ml red wine vinegar
  • 100ml extra virgin olive oil
  • pinch smoked paprika
  • 1/2 teaspoon salt, pepper to taste

Roast Vegetable Salad:

  • 3 corn cobs, husked
  • 4 courgettes, angle sliced to
  • 1cm thickness
  • 2 red onions, cut into 1cm wedges
  • 3 tablespoons olive oil for roasting
  • salt and pepper
  • 1 cup semi-dried tomatoes, sliced into halves   1 bunch coriander, leaves only, roughly chopped

Lime Yoghurt:

  • 2 limes, zest and juice
  • 200g Greek-style yoghurt

Method

Chimichurri Rojo:

Place tinned tomatoes in a food processor with chopped roasted capsicum and cumin. Pulse to a chunky salsa then add herbs, chilli, shallots, garlic and diced fresh tomato. Pulse once or twice to incorporate. Transfer to a large bowl and stir in vinegar, oil and smoked paprika. Season with salt and pepper, adjusting to taste. Cover and leave for a few hours (or overnight in the fridge) to allow flavours to develop.

Roast Vegetable Salad:

Drizzle corn cobs, courgettes and onions with olive oil, and season with salt and pepper. Barbecue or pan fry all vegetables on high heat until nicely coloured or grill marked. Transfer onions and courgettes to a bowl. Use a sharp knife to slice kernels off the cob, leaving as much intact as possible. Add to vegetables in bowl, keep warm, and when ready to serve, toss through semi-dried tomatoes and chopped coriander.

Lime Yoghurt:

Add the zest and juice of limes to Greek-style yoghurt and mix until smooth. (Thin if necessary with a dash of milk or water).

To Serve:

Season the Silver Fern Farms New York Strip Steaks with a pinch of salt and leave to reach room temperature. Barbecue or panfry steaks for 1-3 minutes each side (according to preferred doneness). Allow to rest for 5 minutes before slicing.

Pile the warm salad onto a platter. Spoon on the Chimichurri Rojo, add the sliced Silver Fern Farms New York Strip Steaks, and finish with a drizzle of Lime Yoghurt.

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