Last Updated on April 26, 2022
This simple-to-make lime, cilantro, and garlic marinade is perfect to infuse New York strip steaks with tons of flavor for grilling. Serve the steaks with the accompanying warm—and mayo-free—potato salad for a fresh, grilled take on a classic meat-and-potatoes meal.
Ingredients
- 4 ButcherBox NY strip steaks
For the Marinade:
- 3 limes zest and juice
- 1 bunch fresh cilantro chopped
- 1 head garlic peeled and minced
- 1 tablespoon black pepper
- ¼ cup olive oil
For the Herby Potato Salad:
- 3 cups red bliss potatoes halved
- ¼ cup parsley chopped
- ¼ cup chives chopped
- 4 tablespoons tarragon chopped
- 4 tablespoons dill chopped
- 2 tablespoons whole grain mustard
- 1 tablespoon Dijon mustard
- ¼ cup white wine vinegar
- ¼ cup olive oil
- 1 tablespoon coarse kosher salt
- 1 tablespoon fresh ground black pepper
Instructions
- Combine ingredients for the marinade in a resealable container. Coat steaks with marinade and cover. Refrigerate for at least 1 hour.
Herby Potato Salad
- While steaks are marinating, prepare potato salad. Place potatoes in large stockpot and cover with heavily salted cold water (about 2 tablespoons). Bring potatoes to a boil, then reduce heat to a simmer and cook for 12-15 minutes, or until they easily slip off a fork but are still firm.
- Remove potatoes from heat, drain in a colander, and cover with a clean cloth. Allow potatoes to rest for 10 minutes at room temperature.
- After potatoes have rested toss with remaining salad ingredients in a mixing bowl.
Grilling the NY Strip Steaks
- Grill steaks over charcoal, a grill, or any other open flame for 4-6 minutes per side, or until they reach the desired level of doneness (125°F-130°F for medium-rare). Let steaks rest 5-8 minutes before slicing.
- Serve the sliced steak with the herby potato salad and enjoy!
Notes
For Grain-Finished Steaks:
When pan searing, grilling, or any other direct heat method; increase the cook time by 1-2 minutes depending on your desired temperature. The grain finished beef has more intramuscular fat in it, which insulates the meat from the heat. Therefore you need to cook the grain finished NY strips slightly longer than the grass fed equivalent.
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Yankel Polak is the Head Chef at ButcherBox.
