Grilled New York Strip with Herb-Roasted Baby Potatoes

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.

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