Marinated NY Strip with Bruschetta Salad

Recipe by Butcher Box

1. Building the Marinade:

In a bowl, combine the Italian seasonings (marjoram, sage, basil, oregano) to build the foundational flavour profile of the marinade. Add minced garlic to intensify the taste and aroma. Incorporate lemon zest to strike a harmonious balance between saltiness and sweetness. Gently pour in the balsamic vinegar (aged 18 years), introducing both sweetness and acidity to the mix. Drizzle olive oil over the concoction, keeping a two-to-one ratio of fat to acid to ensure richness and emulsification. Finally, season the marinade with salt and pepper to taste.

2. Marinating the Steak:

Place the steak in a shallow dish suitable for marination. Gently pour the previously prepared marinade over the steak, ensuring it's well-coated on all sides. Allow it to marinate in the refrigerator for a minimum of five minutes, letting the flavours deeply infuse into the meat. If time permits, a longer marination time is recommended for enhanced taste.

3. Making the Salad:

While the steak is marinating, take this time to prepare the bruschetta salad. In a large mixing bowl, combine 1 cup of mini fresh mozzarella balls, 1 tablespoon of freshly chopped oregano, and ½ cup of gluten-free parmesan croutons. For an added burst of flavour, drizzle a portion of the reserved marinade over the salad mixture. This ties the dish together and ensures that the marinade's vibrant notes shine through in every bite of the salad. Gently toss the ingredients to ensure they are evenly coated with the marinade, allowing the flavours to meld beautifully.

4. Cooking the Steak:

Heat a cast-iron skillet over medium-high heat until it is hot. Carefully place the marinated steak in the pan and sear it for two to three minutes on each side to create a beautifully caramelized crust. After searing, transfer the skillet to a preheated oven set to 400°F (204°C) and cook the steak to your desired level of doneness, typically about 5-7 minutes for medium-rare.

5. Serving the Steak:

Once the steak has reached your preferred level of doneness, carefully remove the skillet from the oven. It's crucial to allow the steak to rest on a cutting board for at least 8 minutes before slicing. This resting period lets the juices redistribute throughout the meat, ensuring that each slice is moist and flavorful. After resting, slice the steak against the grain into thin strips. The steak is now ready to be served alongside the vibrant bruschetta salad, creating a harmonious blend of flavours and textures that will delight any palate. Enjoy your meal!

Notes

Here's the breakdown of ingredients for the marinade and Bruschetta Salad. 

Marinade

• ¼ cup balsamic vinegar
• ½ cup extra virgin olive oil
• 2 Tbsp Italian seasoning
• ½ tsp chilli flakes optional
• 1 Tbsp garlic minced
• 1 tsp lemon zest
• 1 tsp kosher salt
• 1 tsp black pepper

Bruschetta Salad

• 1 cup cherry tomatoes (halved)
• ½ small red onion small (diced)
• 1 cup mini fresh mozzarella balls (strained)
• ½ cup croutons omit from recipe for Gluten Free or Keto version
• 1 Tbsp fresh basil chopped
• 1 Tbsp fresh oregano chopped
• ½ cup marinade

Original Recipe by Butcher Box