Grilled Coriander Steak with Salsa Verde

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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 Steak 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 the 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.

Grilled Coriander Steak with Salsa Verde

Grilled Coriander New York Steak with Salsa Verde Rice Cooking Tips:

The secret to a good pilaf is 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.

The reason I choose a New York strip steak over all other steaks is because a nice strip has good marble and more meat. It’s cut right off of the short loin which means tender steak and has more meat to fat ratio than a rib-eye. Plus, a filet mignon just would be for status purpose.

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.

Can you make ahead?

Fridge: Steak: 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: Steak: Pop in a 350-degree oven for 10 minutes.

Salsa Verde Rice: Bring a small amount of stock or water or to a boil and stir in rice, cook until hot. *A 1/4 cup of liquid will be enough for 1 cup.

 

Grilled Coriander Steak with salsa verde rice

latest Recipe Video:

Substitution Options:

Use your favorite steak.

If serrano’s to spicy for you, use jalapeno or omit. Remove the white pith from the jalapeno to make it milder.

what to serve with Grilled Coriander New York Steak with Salsa Verde Rice?

Meal Ideas:

Recipe:

Grilled Coriander Steak with salsa verde rice
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Grilled Coriander New York Steak with Salsa Verde Rice

Grilled Coriander Steak with Salsa Verde Rice- This dish brings the warm and bright flavors of Latin America and the Caribbean on one plate with one bite.
Course Main Course
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Kenneth

Ingredients

Steak:

  • 3 tablespoons canola oil
  • 2 tablespoon unsalted butter
  • 4 New York Strips ¼-½ inch cut
  • To taste salt and black pepper
  • 1 teaspoon cumin per steak
  • 1 teaspoon coriander per steak

Salsa Verde:

  • 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 parsley chopped
  • ½ cup cilantro chopped
  • To taste kosher salt and 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 kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • 1 dried bay leaf

Instructions

  • 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 each side. Pop in oven for (3 minutes: med-rare, 5 minutes: medium, 7 minutes: med-well) take out of 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 oil. Pour in a bowl and stir in herbs season with salt and pepper. Sit to the side.
  • In a sauce pot, 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 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.

Notes

Preheat oven to 400 degrees

If you make this recipe, make sure to take a picture and share it on Instagram or Facebook and tag me @kennethtemple so we all can see that deliciousness!

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