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pastrami-rubbed new york strip steak on a plate with beet salad, horseradish cream and mashed potatoes

Pastrami-Rubbed NY Strip Steak

mashed potatoes, chioggia beet & rye bread salad

STARS

Season NY strip steak with classic pastrami spices paired with horseradish sauce and creamy mashed potatoes. On the side, add chioggia beet salad with rye bread croutons, parsley, shaved fennel, and a whole-grain mustard vinaigrette.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  40 minutes
Active Time:  40 minutes
Ingredients

Croutons

  • 1/2 loaf rye bread, cut or torn into ½-inch cubes
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon fennel seeds
  • 1 teaspoon caraway seeds
  • 1 teaspoon salt

Mashed Potatoes

  • 1 pound red bliss potatoes, roughly chopped
  • 1 pound russet potatoes, scrubbed  and roughly chopped
  • 2 tablespoons unsalted butter
  • ½ cup whole milk, or more to reach desired smoothness
  • ¼ cup buttermilk
  • Salt and pepper to taste

Horseradish Cream

  • 1 garlic clove, minced
  • 2 tablespoons prepared horseradish
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup sour cream
  • 1 tablespoon minced chives

Pastrami-Rubbed Steak

  • 1 tablespoon black pepper
  • 1 tablespoon ground coriander
  • 1 tablespoon garlic powder
  • 1 teaspoon cayenne pepper
  • 1 tablespoon mustard powder
  • 1 tablespoon paprika
  • 2 tablespoons salt
  • 4 8-ounce NY strip steaks

Whole Grain Mustard Vinaigrette

  • 1 tablespoon whole grain mustard
  • 2 tablespoons apple cider vinegar
  • ¼ cup extra virgin olive oil
  • 1 teaspoon thyme leaves
  • ½ teaspoon kosher salt, to taste
  • Black pepper, to taste

Salad

  • 4 chioggia beets, sliced into 1/4-inch wedges
  • 1 fennel bulb, sliced thinly
  • 1/2 cup parsley, chopped
Directions
1
Preheat the oven to 375°F.
2
On a baking sheet, toss the bread cubes with the oil, garlic, fennel seeds, caraway seeds, and salt and toast until crisp, about 8 minutes. 
3
In a large stock pot, cover the potatoes with cold, salted water and bring to a simmer. Cook until soft but not mushy, about 16 to 20 minutes. Drain the potatoes and return to the pot. Add the butter, milk, buttermilk, salt and pepper. Mash until smooth. Season with salt and pepper to taste. 
4
Preheat the grill to medium-high or heat a grill pan over a medium-high heat.  
5
Combine all of the pastrami rub spices in a shallow dish and dredge the steaks in the spice rub, coating all sides. Grill to your desired doneness (4 to 5 minutes per side for medium-rare, or 135°F internal temperature). Rest for 5 minutes before serving
6
In a small bowl, combine the horseradish, garlic, salt and 2 tablespoons sour cream. When fully combined, gently fold the remaining sour cream and chives into the mixture. Season to taste.
7
Add all the vinaigrette ingredients to a jar with a lid and shake until emulsified. Season to taste. 
8
In a large bowl, toss together the beets, fennel, rye croutons, parsley and mustard vinaigrette.
9
Place the steaks on serving plates with mashed potatoes, beet salad and horseradish cream.

Pastrami-Rubbed NY Strip Steak

mashed potatoes, chioggia beet & rye bread salad

STARS

Season NY strip steak with classic pastrami spices paired with horseradish sauce and creamy mashed potatoes. On the side, add chioggia beet salad with rye bread croutons, parsley, shaved fennel, and a whole-grain mustard vinaigrette.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  40 minutes
Active Time:  40 minutes
Servings:  4

Ingredients

Croutons

  • 1/2 loaf rye bread, cut or torn into ½-inch cubes
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon fennel seeds
  • 1 teaspoon caraway seeds
  • 1 teaspoon salt

Mashed Potatoes

  • 1 pound red bliss potatoes, roughly chopped
  • 1 pound russet potatoes, scrubbed  and roughly chopped
  • 2 tablespoons unsalted butter
  • ½ cup whole milk, or more to reach desired smoothness
  • ¼ cup buttermilk
  • Salt and pepper to taste

Horseradish Cream

  • 1 garlic clove, minced
  • 2 tablespoons prepared horseradish
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup sour cream
  • 1 tablespoon minced chives

Pastrami-Rubbed Steak

  • 1 tablespoon black pepper
  • 1 tablespoon ground coriander
  • 1 tablespoon garlic powder
  • 1 teaspoon cayenne pepper
  • 1 tablespoon mustard powder
  • 1 tablespoon paprika
  • 2 tablespoons salt
  • 4 8-ounce NY strip steaks

Whole Grain Mustard Vinaigrette

  • 1 tablespoon whole grain mustard
  • 2 tablespoons apple cider vinegar
  • ¼ cup extra virgin olive oil
  • 1 teaspoon thyme leaves
  • ½ teaspoon kosher salt, to taste
  • Black pepper, to taste

Salad

  • 4 chioggia beets, sliced into 1/4-inch wedges
  • 1 fennel bulb, sliced thinly
  • 1/2 cup parsley, chopped

Directions

1
Preheat the oven to 375°F.
2
On a baking sheet, toss the bread cubes with the oil, garlic, fennel seeds, caraway seeds, and salt and toast until crisp, about 8 minutes. 
3
In a large stock pot, cover the potatoes with cold, salted water and bring to a simmer. Cook until soft but not mushy, about 16 to 20 minutes. Drain the potatoes and return to the pot. Add the butter, milk, buttermilk, salt and pepper. Mash until smooth. Season with salt and pepper to taste. 
4
Preheat the grill to medium-high or heat a grill pan over a medium-high heat.  
5
Combine all of the pastrami rub spices in a shallow dish and dredge the steaks in the spice rub, coating all sides. Grill to your desired doneness (4 to 5 minutes per side for medium-rare, or 135°F internal temperature). Rest for 5 minutes before serving
6
In a small bowl, combine the horseradish, garlic, salt and 2 tablespoons sour cream. When fully combined, gently fold the remaining sour cream and chives into the mixture. Season to taste.
7
Add all the vinaigrette ingredients to a jar with a lid and shake until emulsified. Season to taste. 
8
In a large bowl, toss together the beets, fennel, rye croutons, parsley and mustard vinaigrette.
9
Place the steaks on serving plates with mashed potatoes, beet salad and horseradish cream.