Best way to cook New York Beef (Chilean and American way)

New York strip steak

🥗Healthier: sirloin

💰Cheaper: flank steak

Sirloin is leaner and more affordable while still offering good flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and has a higher smoke point.

red wine

🥗Healthier: grape juice

💰Cheaper: beef broth

Grape juice provides sweetness without alcohol.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt is lower in fat and adds creaminess.

Introduce the two types of New York strip steak, explaining the differences between Chilean and American cuts.

Prepare a rub for the American steak by mixing salt, sugar, ground black pepper, garlic powder, and paprika.

Generously sprinkle the rub mixture on both sides of the American steak.

Preheat the Cav H1 to 700°F in fast grill mode.

Cook the American steak in the Cav H1 for 2 and a half minutes on each side.

Prepare the Chilean steak by seasoning it with just coarse salt and freshly ground black pepper.

Cook the Chilean steak in the Cav H1 on the fat side until its surface is golden and crispy.

Prepare the Chilean 'pebre' by finely chopping cilantro, onion, and tomato, and mixing them in a container.

Season the pebre mixture with salt, black pepper, olive oil, vinegar, and fresh lemon juice.

Chop green chili into small cubes and add to the pebre mixture.

Warm the bread in the Cav H1.

Remove the chorizo from the Cav H1 once cooked.

Assemble the chorizo in the bread with mayonnaise and a generous amount of pebre.

Check the internal temperature of the Chilean steak, removing it from heat at 135°F.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens