Grilled Coriander New York Steak with Salsa Verde Rice
I don’t know what it is about a nice piece of steak. That’s why I created this Grilled Coriander New York Steaks with Salsa Verde Rice. I think it may be the nice crust that forms as it sears, locking in those meaty flavors as it gets ready to hit the oven to baste in its own fat. It may be the satisfying feeling of eating a fresh piece of beef that’s seasoned well, juicy and tender. Whatever the reason you have for enjoying a piece of steak, here’s one you can make at home like they do in restaurants.
I’m classically trained and have worked in country club’s and was always taught a steak only needs salt and pepper, nothing else! You want to taste and appreciate the beef. Great advice but the second I seasoned a piece of filet mignon with creole spices and herbs, the chef had a change of heart and steak sales increased. So much for only salt and pepper.
I wanted to play with some Caribbean and Latin flavors to season this steak. Coriander (the seeds from cilantro) smells like lemon and taste like oranges when toasted. How could you lose? I also added salt, pepper and cumin. The cumin gives a layer of smokiness. How to make the perfect steak is a legend for novice cooks to world class chefs. Allow me to throw in my advice. Seared and finished in a hot oven is the best way period. Sure, you can reverse the process by baking the steak then searing it but by the time that steak is done your whole family could be having dessert. Searing it gives the steak a beautiful brown which will taste amazing and finishing it in the oven allows the steak to cook evenly and perfect.
To make grilled coriander steaks, you will need the following key ingredients:
I choose to go with a New York Strip for this recipe for its ratio of meat to fat. This recipe will work with flank steak, rib-eyes, sirloin, skirt steak, filet, and wagyu.
Ground coriander is made from the seeds of cilantro. It provides a bright lemony flavor to the salsa verde.
Cumin’s musky, smoky flavor pairs well with steaks. Cumin is the seed of a plant in the parsley family.
Serranos provide an excellent spicy flavor that is an excellent addition to the salsa verde. If it’s too spicy for you, use a jalapeno.
White vinegar will provide the acidic note that will bring balance to the flavors of the salsa verde.
Cilantro provides a refreshing lemony bright flavor that compliments the ground coriander on the steaks.
Italian parsley provides the refreshing herb to the salsa verde. It’s important that you only use Italian parsley when cooking. Curly parsley has no flavor and is really best for presentation.
How to make grilled coriander steak
This is an effortless and flavorful way to make grilled steaks. Here’s what you need:
1 tablespoon kosher salt
1 tablespoon black pepper
4 teaspoons cumin
4 teaspoons coriander
3 tablespoons of canola oil
2 tablespoon unsalted butter
4 New York Strips, ¼-½ inch cut
Preheat the oven to 400°F. In a small bowl, combine salt, pepper, cumin, and coriander. Season steaks on both sides evenly and sit out on a plate at room temperature for 10-60 minutes.
Heat oil and butter in a heavy bottom skillet or grill pan over high heat, cook steaks for 3 minutes on each side. Bake in the oven for (3 minutes: med-rare, 5 minutes: medium, 7 minutes: med-well) take out of the oven, and let rest for 5 minutes before eating.
How to make grilled salsa verde
This is a easy sauce that’s perfect for any grilled proteins and vegetables. Here’s what you need:
¼ cup white vinegar
1 serrano, stem removed
6 cloves garlic, charred
4 dried bay leaves, crumbled
1 tablespoon dry oregano
Zest of 1 lemon
Juice of 1 lemon
1 cup oil
½ cup chopped parsley
½ cup chopped cilantro
½ teaspoon kosher salt
½ teaspoon black pepper
In a blender, combine vinegar, jalapenos, garlic, bay leaves, oregano, zest, and lemon juice blend on high for 1 minute. Cut blender on low and slowly pour in the oil. Pour in a bowl and stir in the cilantro, parsley, salt, and pepper.
Recipe Tips & Tricks:
Here are some of my top tips and tricks to help you make the perfect steaks and rice:
You can skip the marinating time. Although letting them sit for 10-60 minutes maximizes the flavor you will still have an amazing meal if you cook the steak immediately.
The secret to a good pilaf is the right liquid measurements, toasting the rice, and allowing it to cook peacefully. Mixing chicken stock with the Salsa Verde gives the rice a lovely green color and gives the rice a real bright note from the vinegar.
I choose a New York strip steak over all other steaks because a nice strip has good marble and more meat. It’s cut right off the short loin, which means tender steak, and has more meat-to-fat ratio than a rib-eye. Plus, a filet mignon would be for status purposes.
Salsa Verde is a great Mexican topping. It’s bright with a little kick from the serrano or jalapenos but refreshing from the parsley and cilantro.
Remove the white pith from the serreno or jalapeno to make it milder.
Frequently Asked Questions
Here are the answers to some of the most frequently asked questions about grilled coriander steaks:
How do I season steaks
There are only two spices you need to season steaks, but you can make a thousand variations of a spice mix to season your steaks. The easiest way is to season-high above steaks and from left to right, then right to left. This will give you an even distribution of seasonings.
Why is your steak tough
Your steaks are tough because they didn’t have enough marbling. Marbling is the streaks of white fat running through your steak. Buying your steak with the right amount of marbling is 98% effective against having tough steaks.
How long should you grill your steaks?
The amount of time you grill your steaks depends on the way you eat your steaks. The degrees of doneness (temperature) range from rare, medium-rare, medium, medium-well, well-done.
You can use a grill pan over high heat to cook the steaks for 3 minutes on each side. Then finish bake in the oven for (3 minutes: med-rare, 5 minutes: medium, 7 minutes: med-well), take out of the oven, and rest for 5 minutes before eating.
If you’re going to grill on the grill, I recommend using the indirect cooking method on a 400°F. Sear your steaks for 3 minutes on each side, then move to the cool side, cover and cook according to the time above.
Steak Doneness Temperature
Knowing when your steaks are cooked to the right internal temperature takes time to do by touch, but with an instant-read thermometer, you can easily know when your steaks are perfect. Leave the thermometer inserted in the thickest part for 15 seconds for an accurate read.
Bleu Rare: 115°F(46°C)
Medium Rare: 135°F(57°C)
Can you make It ahead?
Fridge: Steaks: You can season the steaks with the seasoning blend 24 hours in advance but you have to place them on a rack so any excess moisture can drip off. You can cook the steaks one day in advance. After steak cools off, place in an airtight container in the fridge for 7 days max.
Salsa Verde Sauce: Sauce can be made a day or two in advance. After sauce cools off, place in an airtight container in the fridge for 14 days max.
Salsa Verde Rice: Rice can be made a day or two in advance. After rice cools off, place in an airtight container in the fridge for 7 days max.
Reheating: Steaks: Pop in a 350-degree oven for 10 minutes.
Salsa Verde Rice: Bring a small amount of stock or water or boil and stir in rice, cook until hot. *A 1/4 cup of liquid will be enough for 1 cup.
latest Recipe Video:
Use Your Favorite Steaks = New York Strips
Jalapenos, Habeneros, Scotch Bonnet = Serrano’s
Olive Oil, Extra-Virgin Oil, Avocado Oil = Canola Oil
what to serve with Grilled Coriander New York Steak with Salsa Verde Rice?
Grilled Coriander New York Steak with Salsa Verde Rice
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 4 teaspoons cumin
- 4 teaspoons coriander
- 3 tablespoons of canola oil
- 2 tablespoon unsalted butter
- 4 New York Strips ¼-½ inch cut
- ¼ cup white vinegar
- 1 serrano stem removed
- 6 cloves garlic charred
- 4 dried bay leaves crumbled
- 1 tablespoon dry oregano
- Zest of 1 lemon
- Juice of 1 lemon
- 1 cup oil
- ½ cup chopped parsley
- ½ cup chopped cilantro
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Salsa Verde Rice:
- 3 ½ cups unsalted chicken stock
- ½ cup salsa verde sauce
- 2 tablespoons oil
- 1 tablespoon unsalted butter
- 2 cups long grain rice
- 1 medium onion chopped
- 1 jalapeno stem removed and chopped
- 2 garlic cloves minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cumin
- ½ teaspoon coriander
- 1 dried bay leaf
- Preheat the oven to 400°F. In a small bowl, combine salt, pepper, cumin, and coriander. Season steaks on both sides evenly and sit out on a plate at room temperature for 10-60 minutes.
- Heat oil and butter in a heavy bottom skillet or grill pan over high heat, cook steaks for 3 minutes on each side. Bake in the oven for (3 minutes: med-rare, 5 minutes: medium, 7 minutes: med-well), take out of the oven and let rest for 5 minutes before eating.
- In a blender, combine vinegar, jalapenos, garlic, bay leaves, oregano, zest, and lemon juice blend on high for 1 minute. Cut blender on low and slowly pour in the oil. Pour in a bowl and stir in the cilantro, parsley, salt, and pepper. Set aside.
- In a saucepot, heat oil and butter over medium heat. Stir in rice and cook for 1-2 minutes, then add onions, jalapeno, garlic, salt, pepper, cumin, coriander, and bay leaf cook for 2 minutes. In a container, mix chicken stock and salsa verde and pour in the rice pot. Bring to a boil, reduce fire to low, and simmer, covered for 15 minutes. Remove from heat and let sit for another 10 minutes.
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