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NY Strip “Salpicón” Style in a bowl

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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Protein: Beef
Cut: NY Strip Steak
Course: Main Course
Prep Time: 15 minutes
Cook Time: 10 minutes
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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