Chimichurri New York Strip & Broccolini

Special Equipment: Chef Knife, Cast Iron Pan, Bowl, Microplane, Peeler, Large Spoon
Serves: 2-4


New York Strip

Vegetarian Option

  • 1 Each Head Cauliflower, whole
    • Same ingredients as above for the steak




New York Strip

  • Allow meat to temper at room temperature for at least 15 minutes
  • Pat Dry
  • Season heavily with salt & pepper
  • Bring pan to a medium-high heat, add neural oil to coat
  • Carefully place meat into pan, & sear until golden brown
  • Flip, & sear other side until golden brown
  • When steak is to desired temperature, add butter (for last 30 seconds of cooking)
  • Once butter is frothy, add in the smashed garlic & thyme
  • Using a spoon, baste New York Strip with butter. Be sure to incorporate the garlic & thyme
  • Take meat out of pan & allow to rest
  • Wipe out pan

Tips: Don’t move the meat too much when searing, be patient while cooking


  • Trim the outside green leaves
  • Blanch whole for 8 minutes in salted water
  • Pre-heat air fryer or oven to 400F
  • Drain, score, season with garlic, thyme, butter, salt and pepper
  • Roast in Air Fryer or oven for 10-15 minutes or until crispy golden brown


  • In a bowl, add oil, vinegar, parsley, cilantro, red pepper, & oregano
  • Using a microplane, grate garlic directly into the bowl
  • Mix together & season with salt

Tips: Never use a blender, Chimichurri needs to be chunky.


  • Trim ends of broccolini
  • Bring pan to a medium-high heat
  • Add oil until shimmery
  • Add broccolini, season & saute until al dente
  • Add to plate & garnish with peeled parmesan, Calabrian Chilis & Lemon

Tips: If you like a little charr on your broccolini, use a little less oil in your pan and saute on high heat

Tagged With

Carroll Crew Membership

Become a member of the Carroll Crew to connect with Chef Jen online through Patreon and support her cooking in the digital world. Subscribe to become a member and patron now.


You may like…