Ingredients
Scale
- 2 Butcher’s Cut NY Strips
- Salt and pepper
- 2 serrano chiles, seeded and diced
- 2 garlic, grated
- 1 cup cilantro, roughly chopped
- Juice of 2 large limes
- 4 tbsp orange juice
- 4 tbsp soy sauce
- 1 small red onion, sliced paper thin
- 2 radishes, sliced thin
- 4 scallions, greens diced thin
Instructions
- Season and prep the steak. Season each side with a mix of salt and pepper. Allow the steaks to rest at room temperature for at least 15 minutes.
- Prepare the marinade. Add the serranos, garlic, cilantro, lime juice, orange juice, and soy to a blender. Blend on high until completely mixed (no chunks). Strain if needed. Season and adjust.
- Sear the steaks. Turn your flat top or cast iron skillet to high heat, to the point where it’s starting to smoke. Sear for 1-2 minutes on each side, flipping as needed to sear all sides and ends. Continue to flip frequently, building a crust on the outside without cooking any side for too long. Remove the steaks when they reach 115˚F and allow them to rest.
- Prepare the garnish. Slice the onions and radishes.
- The steak should be closer to room temp after about 15 minutes. Slice against the grain into thin slices, about 1/8″ or less.
- Plate the dish. Arrange the red onions on the bottom of the plate. Top with the steak and pour the marinade all over. Add the green onions and radishes. Allow the steak to rest in the marinade for 5-10 minutes and eat immediately.
Notes
These portions would serve up 2 plates as shown in the recipe. Halve the recipe if you’re serving just 1 plate.
- Prep Time: 10
- Cook Time: 10
- Category: Beef
- Method: Grilling
- Cuisine: Mexican Food
