Dinner/ Gluten-Free/ Recipes

Chipotle Spiced New York Strips with Roasted Garlic

Happy Monday friends.
Maizey would like to state for the record that she hates Monday.
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I would also like to state for the record that I hate Mondays that come with an eye twitch. All day today, my right eye has been twitching. I know that’s usually a sign of stress, but I gotta be honest, the past few days have been some of the least stressful I’ve had in a long time.
See? Not stressful.
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[Yes, I rocked the Super Bowl in style last night. Give me a break, I wasn’t feeling well.]

But this whole eye twitch thing is stressing me because I’m thinking, “Oh crap, I have an eye twitch. I must be stressed about something…but I don’t know what it is! Oh no! I’ve forgotten something terribly important. Not only do I now have an eye twitch but I’ve forgotten something terribly important which is stressing me more than this eye twitch!”

OK, I’m not really thinking that crazily but I am baffled by it. Although my friend Whitney said that I just need to eat a banana. Her mom always told her that you’re lacking potassium if you have an eye twitch. I should try that. Excuse me while I go eat a banana.

Banana has been eaten. [Yes, I really did just go eat a banana.] You know what else has been eaten? These Chipotle Spiced New York Strips with Roasted Garlic. And they were delicious. And easy. In fact, you could serve them to house guests and not even work up a stress-induced eye twitch. I looked up about 5 different recipes looking to a spice rub and didn’t have everything for any of them. So I made up my own. And I’m quite proud of it. Although, spice rubs are pretty hard to mess up, I think. So if you don’t have anything. Just start adding what you do have.

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Chipotle Spiced New York Strips with Roasted Garlic
  • 1 t dried chipotle chili powder
  • 2 t regular chili powder
  • 3/4 t paprika
  • 3/4 t dried parsley
  • 3/4 t ground cumin
  • 1 T salt
  • 1/2 t freshly ground black pepper
  • 2 New York Strips
  • olive oil
  • 1 head garlic

1. Preheat the oven to 425 degrees. Combine all the spices (not the garlic!) in a small bowl.

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2. Drizzle one side of steaks with olive oil and sprinkle about 1/2 of the seasoning between the two steaks. Pat it on with your fingers. Flip them over, drizzle the other side with olive oil and sprinkle on the remaining spices. Wrap in plastic wrap and let sit at room temperature for about an hour.

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3. While the steak is resting, let’s prep the garlic. Peel all the outer layers of garlic off a whole head of garlic. Yep, all that covering the cloves? Pull it off. Gently. You want just the individual cloves cover to stay on.

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4. Slice off about 1/2″ to expose the top of all the cloves.

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5. Put the garlic on top of a square of foil and drizzle liberally with olive oil. Wrap the foil tightly and stick the garlic in the oven for 30-45 minutes or until it looks like this. All roasty, soft and delicious. Remove the garlic from the oven, wrap it back up tightly in the foil to keep it warm and set aside.
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6. Preheat a cast-iron skillet over medium heat. Add the steaks to the pan and let cook for 3-4 minutes, until a crust has formed. [You’ll probably want to open a window or turn on your oven fan because it’s gonna get smoky! And I can’t have you coughing from smoke inhalation.] Flip the steak and cook for another 5-6 minutes, for a medium-rare steak. Just how I like it. Cook it longer if you like your meat extra chewy….err, I mean more well done.

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7. Serve with crusty bread (I like Against the Grain Gluten-free Baguettes), and the roasted garlic. It should spread easily onto the bread and the steak bites. Deeeelicious.

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Note: I bought one beef NY Strip and one bison Ribeye. Both were great! The bison is leaner – it’s the one on the right.

Serve with a cabernet. This steak deserves a good wine. So do you. So do I. I hear they’re good for eye twitches.

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15 Comments

  • Reply
    Whitney D.
    at

    Oh my WORD that steak looks good!! I just ate peanut butter for dinner. Did the banana help??

  • Reply
    Kay @ goaloflosing
    at

    Thanks for sharing! That steak looks delicious!

  • Reply
    Kelly V.
    at

    yum! I may have to make that soon. Dehydration can also be a cause for eye twitch – so drink up on that water 🙂

    • Reply
      Teri [a foodie stays fit]
      at

      i bet it could be dehydration from my 12 miler over the weekend. I loaded up on water today (it was still twitching in the AM) and now this evening it’s gone! thanks!!

  • Reply
    Heather || Heather's Dish
    at

    WOMAN. FEED ME.

    This steak spice sounds a-MAH-zing!

  • Reply
    christina
    at

    you rock those pjs, sister. haha. ok, this feels odd to say, but that picture of the garlic is really pretty. 🙂

    • Reply
      Teri [a foodie stays fit]
      at

      ha! that’s really funny you’d say that because i have a framed picture of garlic in my kitchen that Holly from The Healthy Everythingtarian took. and i was obsessed with it so I asked her to send me a print. 🙂

  • Reply
    Bethany
    at

    Ugh, I had an eye twitch for several months during grad school/pregnancy. Probably the most torturous thing I’ve ever experienced. I blame you if the stress of reading about your twitch + remembering my twitch brings the blasted thing back. May your twitch be gone by morning!

  • Reply
    Hannah
    at

    Yeah, eye-twitching can be linked to potassium deficiency. Charlie-horses as well. Potato skins are also packed with potassium.

  • Reply
    Megan | Eats Daily
    at

    I think I mostly comment on here when I see Maizey…not that the steak isn’t worth mentioning, I just added it to my grocery list so I can make it tonight! I just wanted to ask if I could borrow your pup for a snuggle like that?! 🙂

    • Reply
      Teri [a foodie stays fit]
      at

      Maizey is flattered. 🙂 And yes, you may borrow her but I must warn you – she poots in her sleep.

      I hope you liked the steak if you made it!

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