Name: Seared Strip Steak with Crunchy Zucchini Noodles & Sizzling Chili Oil
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1.02 kg striploin (New York strip) steak; 9 medium zucchini squash; black pepper; crushed red pepper; salt; toasted sesame oil

Seared Strip Steak with Crunchy Zucchini Noodles & Sizzling Chili OilSeared Strip Steak with Crunchy Zucchini Noodles & Sizzling Chili Oil — a 35-minute dinner recipe with 8 ingredients, serving 6.Ingredients

3 cloves garlic

3 (2 ½ cm) pieces ginger root

1.02 kg striploin (New York strip) steak

9 medium zucchini squash

black pepper

crushed red pepper

salt

toasted sesame oil

Instructions

Wash, dry, and trim zucchini; use a julienne (or regular) peeler to make noodles. Place in a large bowl and set aside.

Preheat a large skillet over medium-high heat.

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

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add steak and cook until desired doneness, 2-5 minutes per side. Transfer to a clean plate and set aside to rest, 5 minutes. (Reserve skillet for later use.)

Meanwhile, wash, dry, peel, and mince ginger. Peel and mince garlic. Place both in a small bowl along with oil, crushed red pepper, and salt. Stir to combine the chili oil.

Return skillet to medium heat. Once hot, add chili oil and cook until sizzling and fragrant, 30-60 seconds. Remove from heat and immediately drizzle over the zucchini noodles. Toss to coat.

Thinly slice steak against the grain.

To serve, divide steak and zucchini noodles between plates. Enjoy!

Open this recipe in Flambette