Grilled New York Strip with Herb-Roasted Baby Potatoe
An elevated steakhouse experience—perfectly grilled NY strip steak served with blistered cherry tomatoes and golden herb-roasted baby potatoes, finished with a bold balsamic glaze. Refined yet rustic!
-Prep Time: 20 mins
Cook Time: 25 mins
Servings: 2
Calories: ~740 kcal per serving
Ingredients:
For the Steak:
2 New York strip steaks (10 oz each)
1 tbsp olive oil
Salt & cracked black pepper
1 sprig fresh thyme or rosemary
1 tbsp butter (for basting)
For the Potatoes & Tomatoes:
1½ cups baby potatoes (halved)
1 cup cherry tomatoes
1 tbsp olive oil
1 tsp garlic powder
1 tsp dried Italian herbs
Salt & pepper to taste
Extra thyme sprigs for garnish
For the Glaze:
2 tbsp balsamic vinegar
1 tsp honey or brown sugar
Pinch of salt
Instructions:
1. Roast the Veggies:
Toss halved potatoes with olive oil, garlic powder, herbs, salt, and pepper.
Roast at 425°F (220°C) for 15 mins, then add cherry tomatoes and roast 10 more mins until blistered and tender.
2. Grill the Steaks:
Rub steaks with olive oil, salt, and pepper.
Grill or pan-sear 4–5 mins per side for medium-rare.
Add butter and herbs for the final minute to baste and infuse flavor.
Rest steaks 5 mins before slicing.
3. Make the Glaze:
Simmer balsamic vinegar and honey over low heat until reduced and syrupy (5 mins). Season lightly.
4. Plate it Up:
Place steak on the plate with a side of roasted potatoes and tomatoes.
Drizzle with balsamic glaze and finish with fresh thyme and cracked pepper.
Pro Tip:
Let steaks rest on a warm plate with foil—this locks in juices and ensures maximum tenderness.
A flame-kissed feast full of richness, herbs, and color—worthy of a fine glass of red.