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New York Strip Steak with Crispy Vegetables
RecipeBeef Cuts
New York Strip Steak with Crispy Vegetables
Thinly sliced grilled steak served with sliced vegetables and a mustard vinaigrette.
Yield: 24 servings
1. Prepare vinaigrette: Combine mustard, lemon juice, vinegar, and shallots; whisk in oil. Set aside.
Dijon-style mustard1 1/2 cups
Fresh lemon juice9 fluid ounces
Sherry wine vinegar3/4 cup
Shallots, minced6 ounces
Extra virgin olive oil1 1/2 cups
2. Grill steaks over hot coals about 4 minutes each side. Season with salt and pepper; let rest 10 minutes.

3. Slice thinly on diagonal.
New York Strip Steaks (IMPS/NAMP 1180B), 8 ounces each12
Salt as needed
Black pepper, freshly ground as needed
4. For each serving: Portion 1 ounce each potatoes, beets, carrots and parsnips. Dust 1-1/2 ounces onion rings with flour. Deep-fry vegetables until crisp; drain.

5. To assemble: Portion 1-1/2 tablespoons vinaigrette onto dinner plate. Mound hot vegetables on top; arrange 3 ounces steak slices around vegetables. Season with additional salt and pepper. Garnish with parsley.
Potatoes, thinly sliced1 1/2 pounds
Beets, thinly sliced1 1/2 pounds
Carrots, thinly sliced1 1/2 pounds
Parsnips, thinly sliced1 1/2 pounds
Yellow onions, thinly sliced, separated into rings2 1/4 pounds
All-purpose flour as needed
Peanut oil as needed
Parsley24 sprigs

Nutrition information per serving: 543 calories; 36 g fat(7 g saturated fat; 20 g monounsaturated fat); 69 mg cholesterol; 462 mg sodium; 27 g carbohydrate; 4.7 g fiber; 28 g protein; 11.4 mg niacin; 0.8 mg vitamin B6; 1.4 mg vitamin B12; 2.7 mg iron; 30.9 mg selenium; 5.2 mg zinc; 106.9 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of fiber and iron
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