Last Updated on May 8, 2025
This NY Strip “Salpicón” Style is a bold, refreshing twist on steak night! Perfectly seared strip steak is sliced and served over a vibrant mix of lettuce, tomatoes, bell peppers, red onion, and creamy avocado—all tossed in a zesty oregano-lime vinaigrette. Pile it on a tostada for extra crunch and flavor!
NY Strip “Salpicón” Style
Turn up the flavor with this N.Y. Strip “Salpicón” Style! Juicy, pan-seared steak is sliced thin and tossed with crisp lettuce, tomatoes, bell peppers, red onion, and creamy avocado—all drizzled in a zesty oregano-lime vinaigrette. Fresh, crunchy, and full of bold Latin flavor, it’s even better piled high on a tostada!
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Servings: 3
Ingredients
- ButcherBox N.Y. Strip.
- 2 roma tomatoes
- 1 bell pepper (any color)
- 1/4 red onion or 1 small shallot
- 1 avocado
- 3-4 leaves of any type of lettuce you choose
- 1/4 cup apple cider vinegar
- The juice of one lime
- 1/2 tsp dried oregano
- 1/2 cup olive oil
- salt to taste
- tostadas (optional)
Instructions
Preparation
- Remove the steak from the fridge 30–40 minutes before cooking.
- Pat dry with paper towels and season generously with salt. Let rest at room temperature while prepping other ingredients.
- Finely dice the red onion (or shallot) and place in a small bowl.
- Add oregano, apple cider vinegar, and lime juice.
- Whisk continuously while slowly pouring in the olive oil to create an emulsified vinaigrette. Season with salt and set aside.
How to Cook
- Heat a cast-iron or stainless-steel pan over high heat until hot.
- Add enough oil to lightly coat the pan. Once the oil begins to lightly smoke, carefully place in the steak.
- Flip every 30 seconds for even browning and crust development. You can place a meat thermometer to check the doneness, or you can use your fingertips.
- Remove the steak from the pan and rest for 5–10 minutes.
- While the steak rests, chiffonade the lettuce (roll leaves, then slice thin). Quarter the Roma tomatoes, remove seeds, and cut into smaller pieces.
- Julienne the bell pepper (thin matchstick slices). Slice and cube the avocado.
- Combine all in a bowl and lightly toss with the vinaigrette.
- Slice the rested steak against the grain into strips. Plate alongside or over the salad.
- Optional: Place sliced steak over a crisp tostada, top with salad, and enjoy for a crunchy, refreshing twist!
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Chef Travis is a skilled chef and recipe developer with a passion for high-quality ingredients and bold flavors. With a background in professional kitchens, he creates approachable yet elevated dishes that inspire home cooks to experiment with new techniques and enjoy the art of cooking.
