Spice-Rubbed New York Strip Steak with Zucchini Salad

Spice-Rubbed New York Strip Steak with Zucchini Salad
Preparation time: 15m
Cooking time: 25m
Serves: 1
Difficulty:

Ingredients

  • 1 pack Silver Fern Farms Beef New York Strip Steak
  • 1 Tbsp canola oil
  • 1 tsp Spanish smoked paprika
  • ½ tsp chili flakes
  • 1 tsp sea salt
  • ½ tsp brown sugar
  • ½ tsp garlic powder
  • ½ tsp ground black pepper

Zucchini Salad

  • 1 large zucchini, trimmed and shaved into ribbons
  • 1 small shallot, halved and thinly sliced
  • 6 pitted green olives, quartered
  • 1 Tbsp picked parsley leaves
  • ½ lemon, juice and zest of
  • 1 Tbsp extra virgin olive oil
  • 3oz good quality feta, diced

Balsamic Tomatoes

  • 6 vine tomatoes
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp extra virgin olive oil

Method

Step 1

Preheat oven to 350°F. For the spice rub, mix all the ingredients together thoroughly and rub over the steak.

Step 2

Heat a griddle pan or frying pan on medium-heat until hot, add oil, then sear the steak for 1-2 minutes on each side. Transfer steak to a baking tray and cook in oven for 12-14 minutes for medium-rare, or to preferred doneness. Rest meat for 6-8 minutes.

Step 3

Meanwhile, place tomatoes in roasting tray, drizzle with vinegar and oil, season and roast in oven for 4-5 minutes, or until skins just split. Remove and rest.

Step 4

For the salad, thinly slice the zucchini ribbons length ways then place in a bowl, add shallot, olives, parsley, lemon zest, juice, and oil. Season and mix well.

Step 5

To serve, arrange balsamic tomatoes on plates, scatter with feta and add salad. Slice steak and add to plates.

Step 6

This dish is perfect as is or could be served with roast potatoes or sweet potato.

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