New York Strip* Recipe
mushroom pȃté, parmesan roasted zucchini, cherry tomato, shoestring potato
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Zucchini
Preheat the oven to 400°F (200°C). Slice the zucchini into thin rounds and toss with olive oil, salt, and half of the parmesan cheese. Spread on a baking sheet and roast for 20-25 minutes until tender.
Make Shoestring Potatoes
While the zucchini is roasting, peel the potatoes and cut them into thin strips. Heat oil in a frying pan over medium heat and fry the potato strips until golden brown. Remove and drain on paper towels, seasoning with salt.
Cook the New York Strip
Season the New York strip steaks with salt, pepper, and fresh herbs. Heat a cast-iron skillet over high heat and add a tablespoon of olive oil. Sear the steaks for 4-5 minutes on each side for medium-rare. Let rest for 5 minutes.
Plating
On a plate, spread a generous amount of mushroom pâté. Place the sliced New York strip steak on top. Arrange the roasted zucchini and cherry tomatoes on the side. Top with shoestring potatoes for crunch.