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Cocoa-Rubbed New York Strip Steak for Two
RECIPE COURTESY OF JEFF MAURO
Total: 1 hr 10 min (includes resting time)
Active: 25 min
Yield: 2 servings
8 baby red beets, peeled and cut in half through the root
3 tablespoons olive oil
1 tablespoon balsamic vinegar
2 teaspoons fresh thyme leaves
Kosher salt and freshly ground black pepper
1 tablespoon cocoa powder
1 teaspoon ancho chile powder
1 teaspoon Hungarian paprika
One 20-ounce New York strip steak, at room temper ature
3 tablespoons canola oil
Preheat the oven to 400 degrees F.
Toss the beets in a bowl with the olive oil, vinegar and thyme; season with salt and pepper. Lay the beets cut-side down on a baking sheet. Roast until the beets are slightly tender and a little crispy on the edges, 35 to 40 minutes
Meanwhile, combine the cocoa powder, chile powder and paprika in a small bowl. Season the steak with salt and pepper, then rub with the cocoa mixture.
Heat a heavy-bottomed ovenproof saute pan or cast-iron skillet over medium-high heat. Add the canola oil and heat until it begins to smoke. Add the steak and sear on one side until heavily caramelized, 6 to 7 minutes. Flip the steak, transfer the pan to the oven and roast until the internal temperature reaches 125 degrees F for medium rare, about 10 minutes. Allow the steak to rest for 15 minutes before slicing. Serve with the roasted beets.
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Jeff Mauro’s Cocoa-Rubbed Strip Steak for Two 💕 with Guest Rev Run | The Kitchen | Food Network