Savory Showstopper: Spicy New York Strip Steak
Elevate your dinner game with this bold, flavorful recipe that’s sure to impress. A perfect blend of spicy and sweet, this dish is ideal for special occasions or a quick weeknight meal.
The Perfect Pairing
New York strip steak gets a double dose of heat with the addition of red chile sauce and chile jam or red pepper jelly. The result is a mouthwatering, savory delight that’s sure to please even the most discerning palates.
What You’ll Need
- Hunan red chile sauce (available in most supermarkets)
- Red pepper jelly (available in most supermarkets)
- Rojo Tierra Chile Jam (available at Tierra Vegetables)
- Special equipment: skewers or toothpicks (optional)
Easy to Prepare
This recipe yields 24 skewers and can be prepared in under an hour. Simply marinate the steak in a mixture of Hunan red chile sauce, soy sauce, cornstarch, and canola oil, then cook to perfection in a nonstick frying pan.
Marinade Magic
Combine Hunan red chile sauce, soy sauce, cornstarch, and canola oil in a medium bowl and mix until thoroughly combined. Add cubed steak and toss to coat. Cover and refrigerate for at least 30 minutes or up to a few hours.
Searing Perfection
Heat oil in a large nonstick frying pan over medium-high heat. When oil shimmers, add half of the meat and cook until brown and caramelized on all sides, about 3 minutes for medium rare. Remove from heat, add half of the chile jam, and toss to coat. Repeat with remaining meat.
Beverage Pairing
D’Arenberg The Footbolt Shiraz from Australia is the perfect companion to this dish. The juicy, dark, rich red wine complements the spicy and sweet flavors of the steak, while its jammy, almost sweet flavors of blackberry and cherry will leave you wanting more. Serve the wine slightly chilled, at about 60ºF to 65ºF, to avoid overpowering the dish.
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