- Dish of the Month: August
New York Strip with Tarragon Butter
- New York Strip Loin
- 50g cups butter
- 1 clove garlic, through a garlic press
- 10g finely chopped spring onion
- 10g finely chopped fresh tarragon leaves
- 10g finely chopped fresh parsley leaves
- 50g cup sour cream
- Squirtlemon zest
- 2 teaspoons fresh lemon juice
- 10g Dijon mustard
- Pinch ground black pepper
- Pinch salt
Time to get cooking!
The SaucePrepare your butter sauce first. You want to mix all the ingredients together, except for the steak of course! Mix until it is creamy and smooth. Then you cover and refrigerate. While that is cooling down you can prepare your delicious steak!
The SteakChar grill or pan fry the New York strip, that is the question? It’s up to you. However you like your sizzling steak prepared. Add a little seasoning for perfection and you have yourself the perfect meal. After you have cooked the steak to your liking make sure you let it settle for a few minutes before you plate it.
Setting the plateThe hard part is over. All that’s left is placing the steak on the plate. Serve it with some fresh steamed green beans and creamy mashed potatoes. Don’t forget to add a gracious scoop of that fabulous tarragon butter, which will gently melt over the steak.
Serve and enjoy!
- Church house