GRASS RUN FARMS NY STRIP WITH CARROT GINGER VINAIGRETTE

Served with blistered shishito peppers and miso mayo

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 45 mins

Serves: 4

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Ingredients

100% Grass Fed Angus Beef New York Strip Steak

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NY Strip

1 1/2–2 lbs. Grass Run Farms New York Strip Steak
4 cloves garlic, whole
kosher salt
cracked black pepper
3 T. avocado oil
5 T. butter

Carrot Ginger Vinaigrette

2 large carrots, washed, peeled, and cut into small pieces
2/3 cup avocado oil
1/3 cup rice wine vinegar
1 lime, juiced
2 T. honey
1 T. white miso
1 T. sesame oil
salt and pepper, to taste

Miso Mayo

1 1/2 T. miso paste
1 1/4 cups mayonnaise
1 T. sriracha
1 lime, juiced
2 T. soy sauce

Blistered Shishito Peppers

3 lbs. shishito peppers, washed and dried
4 T. avocado oil
salt and pepper, to taste

INSTRUCTIONS

NY Strip

Heat a large sauté or cast-iron pan on medium-high heat.
Season the steak with salt and pepper.
Sear in the pan to form a crust for about 2 minutes, then turn and sear the other side.
Add garlic cloves and butter to the pan and baste the steak with a spoon until the foam of the butter goes away.
Remove from the pan and rest on a sheet tray lined with parchment and fitted with a roasting rack.
Finish in a 400°F oven until the internal temperature reaches 120–125°F for medium-rare.
Rest for 5–7 minutes before slicing.

Carrot Ginger Vinaigrette

Add all vinaigrette ingredients to a blender and blend until well combined.
Adjust seasoning as needed.
Strain through a fine mesh strainer and set aside until ready to use.

Make the Miso Mayo

Whisk all mayo ingredients together.
Adjust seasoning as needed.

Make the Blistered Shishito Peppers

Heat a cast-iron or large sauté pan on high.
Add oil to the pan.
Add the washed and dried peppers to the pan.
Char by moving them quickly in the pan to blister.
Season with salt and pepper.

Assemble & Serve

Pour the vinaigrette onto the bottom of four plates.
Arrange the sliced steak on top and finish with flaked sea salt.
Serve with blistered shishito peppers alongside, topped with miso mayo.

Quick Cooking Tip

For best results, always rest steaks after cooking. It keeps juices locked in, ensuring every bite is tender and flavorful.

Want to get the most out of your grass fed steak? Browse our Home Chef’s Guide to Grass Fed Angus Beef for tips, recipes, and helpful how-tos. And for safe, delicious results, always cook steak to an internal temperature of at least 145°F.