Chili Scented Pan Seared New York Strip Steak w/ Cilantro Oil, Grilled Corn and Garden Fresh Green Beans

Chili Scented Pan Seared Sirloin Steak, with braised kale, and sautéed zucchini

A few weeks ago I posted a picture on my Instagram account of a dish that was really similar to this one. I used a local organic striploin steak in that recipe. When I first cooked it, I knew I had a winner. The chili added just enough heat that kept you wanting more and I knew that I wanted to make it again to see if I could get the same results. I also wanted to pair the steak with different sides. The BBQ corn, steamed green beans and cilantro oil paired better than the kale and zucchini. Unfortunately the organic beef farm was closed when I went back to get another steak, so I had to settle for one from a local butcher. Not that there is anything wrong with the one I used, but it was much larger then the organic steak which made it a little more clumsy looking on the plate. Also one chili wasn't enough to season it. It came out a little different, but still delicious. The recipe for the Cilantro Oil can be found HERE

Chill Scented Pan Seared New York Strip Steak

1 8 oz New York Strip Steak
1 Chili Cut in Half
2 Cloves of garlic peeled
1 Table Spoon Freshly Cracked Black Peppercorn
1 Table Spoon Course Salt
1/2 Table Spoon Butter
1/2 Table Spoon Olive Oil
4 Sprigs of Cilantro
1/4 cup red wine. 

Season steak with salt and pepper at least 20 min before cooking and leave out at room temperature. Preheat a medium sized frying man on high heat. Once the pan is up to temperature (its going to be really hot) add in butter and olive oil. Make sure that they coat the pan. Place the steak in pan and sear. Add in garlic gloves, chili halves, and cilantro sprigs. Once the steak releases from the pan turn the steak over. Immediately tilt the pan so the fat pools to one side and begin to baste the steak with a spoon. Once the steak is cooked to medium rare (145F) take out of pan and with tongs rub the garlic cloves, chilies, and cilantro sprigs on the steak. Deglaze the pan with red wine and stir, making sure you get all the stuck on pieces from the pan, reduce until liquid coats the back of a spoon. Let the steak rest for 5 min and then plate, pour sauce on top and enjoy! 

Chili scented pan seared steak with Cilantro oil, and deglazed pan sauce.