Seared Strip Steak

Seared Strip Steak

Chef Tucker
Cook time: 60 mins
Servings: 2
Difficulty: Intermediate

Get ready for a flavor explosion with our Seared Strip Steak with Tostones and Mango Salsa. Seared a juicy strip steak to perfection, creating a beautiful crust and a tender interior. But that's just the beginning! Pair it with tostones, those addictive twice-fried green plantains, and a vibrant mango salsa that's bursting with freshness and a hint of zing. It's a tropical adventure on a plate that'll transport your taste buds straight to paradise.

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What you'll learn

  • Mastering the art of searing a steak to perfection, ensuring a nice crust on the outside while keeping the interior juicy and tender.
  • Whip up a mouthwatering mango salsa that blends a delightful mix of textures and flavors.
  • Learn how to create your own tostones that take your dish to the next level.

Mise En Place

Whisk
Knife
Chopping Board
Plate
Saute Pan
Sauce Pot
Tongs
Spoon
Bowl
Whisk
Knife
Chopping Board
Plate
Saute Pan
Sauce Pot
Tongs
Spoon
Bowl

Shopping List

NY strip steak, 14 oz

Green plantains, 2x

Canola oil, 3/4 cup

Fresno chili, 1x

Red onion, 1x

Mango, 1x

Jalapeño, 1x

Cilantro, 1/2 bunch

Limes, 2x

Balinese Truffle Salt, to taste

Unsalted butter, 2 tbsp

Garlic, 1 clove

Thyme, 1/2 bunch

Sugar, 1/3 cup

Balsamic vinegar, 1/2 cup

Prep

  1. Remove the steak from the fridge and place on a paper towel-lined plate to temper.
  2. Peel the plantains and slice on a bias into 1-inch chunks.

How to cook

  1. In a sauté pan over medium heat, add 1/2 cup of the canola oil. Fry the plantains until softened and lightly GBD (Golden Brown & Delicious) on both sides, about 3 minutes per side.
  2. Transfer to a cutting board, leaving the oil in the pan. Smash the plantains gently with a plate. Set aside on a cooling rack.
  3. In a small bowl, finely dice and combine, 1/4 of the red onion, the mango, fresno chili, jalapeño and the cilantro.
  4. Zest and juice the limes into your bowl. Mix and season to taste with truffle salt
  5. Gather your basting kit: 2 tablespoons butter, 1 smashed garlic clove, and the thyme.
  6. Make a balsamic reduction: heat the sugar and vinegar over medium heat until the bubbles become very small and the liquid is reduced by about half.
  7. Whisk continuously until this happens. Do not leave it unattended for too long or it will harden.
  8. Reheat your sauté pan on medium high and refry the plantains for about 1 minute on each side. Transfer to the cooling rack and season with Balinese Truffle Salt.
  9. Wipe out your sauté pan carefully.
  10. Add 2 tablespoons of canola oil to the pan. When the oil begins to smoke, add the steak.
  11. Flip every 30 seconds or so until it’s nicely browned on all sides and it passes the “boz test,” about 5 minutes for medium-rare (or 3 minutes longer for well done). Make sure you sear the fat cap side too!
  12. Add your basting kit to the pan and use a large spoon to baste with the garlic-thyme-butter for one minute on low heat!
  13. Remove the steak from the pan and set aside on a cutting board to rest, topped with the garlic and thyme.
  14. Carve the steak and assemble your final dish!!!!