Name: Strip Steak with Peach Salsa, Sautéed Asparagus & Tortilla Chips
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 small bunches asparagus; 6 peaches; 1 ½ cups salsa; 1.02 kg striploin (New York strip) steak; 170 g tortilla chips; black pepper; extra virgin olive oil; salt

Strip Steak with Peach Salsa, Sautéed Asparagus & Tortilla ChipsStrip Steak with Peach Salsa, Sautéed Asparagus & Tortilla Chips — a 30-minute lunch recipe with 8 ingredients, serving 6.Ingredients

3 small bunches asparagus

6 peaches

1 ½ cups salsa

1.02 kg striploin (New York strip) steak

170 g tortilla chips

black pepper

extra virgin olive oil

salt

Instructions

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

While the pan heats up, pat the steak dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the pan is hot, coat with oil. Working in batches if necessary, add steak and cook until desired doneness, 2-5 minutes per side. Remove to a clean plate and set aside to rest, 5 minutes.

Meanwhile, wash, dry, and snap (or cut) off woody ends of the asparagus; cut spears into bite-sized pieces.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Add asparagus, salt, and pepper; cook, stirring occasionally, until tender, 5-6 minutes. Remove from heat, cover with a lid to keep warm, and set aside.

Meanwhile, wash, dry, and quarter peaches lengthwise (around the pit); twist quarters to separate, then remove and discard pit. Medium dice the flesh. Place in a medium bowl, along with the salsa, and stir to combine.

Thinly slice steak against the grain.

Divide steak, asparagus, and chips between plates; top steak with half of the salsa. Serve remaining salsa on the side for dipping. Enjoy!

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