New York Strip with Saucy Mama Chimichurri Steakhouse Dinner

IMG_20160501_172143Saucy Mama has offered three competitor spots on the team. Two of these spots are already claimed, as last year’s WFC Saucy Mama competitors earned their way to the Top 10 round and were prequalified to compete again this year.

Only ONE spot on TEAM SAUCY MAMA and hopefully, that final spot will be MINE!

When creating recipes, I always look to the food I grew up eating and I try to put a new spin on it.  This recipe is no different.

My husband is a midwesterner, which means meat & potatoes runs through his veins.  He loves steak…the rarer the better.  He even eats steak tartar and likes it?!?!  I can’t seem to wrap my taste buds around a barely cooked steak, so when I grill, we aim for medium rare to medium (at the most).


2 NY Strips

Salt & pepper

Chimichurri Sauce

¾ c. chopped arugula

2 cloves garlic-minced

2 scallions-finely chopped

1 TBSP dried parsley

1 tsp dried oregano

¼ c Saucy Mama Four Leaf Balsamic Dressing

½ tsp salt

½ tsp pepper

½ Tbsp sugar

Garnish & Sides

6 small red skinned potatoes

2 TBSP Olive Oil

1 tsp salt

½ tsp pepper

15 oz. can cannellini beans-drained, but reserve the juice

2 tsp olive oil

1 clove garlic-minced

1 tsp dried parsley

1 tsp salt

For the chimichuri & steaks…

In a bowl, combine chopped arugula, garlic, parsley, scallions, oregano, salt, sugar, and Saucy Mama dressing.  Let it rest at room temperature for 15 minutes.

Salt & pepper each side of steaks. Spoon 1 TBSP of chimichurri to each side of steaks and allow to marinate for 30 minutes before grilling. Grill steaks on high for 3 minutes per side for medium –rare doneness.  Allow to rest for 5 minutes before slicing & serving.

For the potatoes…

Place whole potatoes in a sauce pan and cover with water.  Boil until tender.  Drain and allow to cool slightly. On a cutting board, smash each potato with a spatula or the palm of your hand.  Place flattened potatoes on a cookie sheet.  Drizzle generously with olive oil.  Salt and pepper.  Broil on high for 3-5 minutes or until golden brown.  Remove from oven to rest.

For the white bean puree…

In a food processor, combine drained cannellini beans, garlic, parsley, salt and olive oil.  Pulse until pureed.  Add bean liquid as needed to make the mixture smooth.  The consistency should be a bit thinner than hummus.

To serve…

Spoon a generous portion of white bean puree in the center of the plate.  Top with 3 flattened potatoes.  Slice steak and place on top. Drizzle the top with more chimichurri.

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