About the Recipe
A juicy, seared NY Strip crowns a bed of charred scallions and tender baby red potatoes, all brought to life with a zesty, smoky Chimichurri Rojo. A show-stopping Blackstone masterpiece packed with vibrant color and bold flavor.
Ingredients
For the Dish
• 1 thick NY Strip steak
• 1 lb small red skin potatoes
• 1 bunch green onions (scallions)
• 2 red bell peppers
• Olive oil
• Kosher salt
• Coarse black pepper
• Blackstone Steakhouse Seasoning
For the Chimichurri Rojo
• ½ cup finely chopped flat-leaf Italian parsley
• 3 garlic cloves (minced)
• ½ shallot (finely minced)
• 1 red chile (finely diced) or 1 tsp red pepper flakes
• 1 lemon (juice)
• 1 lime (juice)
• 2 tbsp red wine vinegar
• Kosher salt (to taste)
• Coarse black pepper (to taste)
Preparation
Step 1 - Preheat the Griddle
Set your Blackstone Griddle to medium heat.
Step 2 - Prepare the Potatoes
Coat the small red skin potatoes in olive oil and season with kosher salt and black pepper. Place the potatoes on the griddle and toss to coat evenly. Spray water around the potatoes and cover them with a dome to steam. Toss occasionally and add water as needed until tender.
Step 3 - Cook the Bell Peppers
While the potatoes are cooking, cut the red bell peppers into large pieces, removing the pith and seeds. Add a little olive oil to the griddle and cook the bell peppers until slightly soft and charred on each side. Remove and let cool on a cutting board.
Step 4 - Make the Chimichurri Rojo
In a mixing bowl, combine parsley, garlic, shallot, diced red chile, lemon juice, lime juice, red wine vinegar, and a pinch of salt and black pepper. Dice the cooled bell peppers into small pieces and stir them into the mixture. Adjust seasoning to taste and set aside. Pro Tip: The chimichurri can be made a day ahead to enhance the flavor.
Step 5 - Prepare the Steak
Turn one zone of the griddle to high heat. Pat the NY Strip steak dry with a paper towel. Lightly coat with olive oil and generously season all sides with Blackstone Steakhouse Seasoning. Sear the steak on the griddle, flipping occasionally, until cooked to your desired temperature. Remove and let rest for at least 5 minutes.
Step 6 - Sear the Scallions
While the steak rests, trim the root ends off the green onions. Place the scallions on the griddle in the rendered steak fat and sear for 2-3 minutes until slightly charred and softened. Remove from the griddle.
Step 7 - Assemble the Dish
Arrange the cooked potatoes on a plate. Lay the seared scallions over the potatoes. Slice the rested steak and place it atop the scallions. Spoon the Chimichurri Rojo generously over the steak.