4 x 200g boneless New York strip steaks
(or 2 x 400g thick steaks)
¼ cup (60ml) extra virgin olive oil
Salt, to taste
300g brussels sprouts, trimmed, halved
80g lardons, or diced speck or pancetta
40g (¼ cup) pinenuts
1 birdseye chilli, deseeded and finely chopped
2 garlic cloves, peeled, finely sliced
Freshly ground black pepper
Baby carrots, to serve (optional)
2/3 tbsp mild chilli powder (or to taste)
2/3 tbsp finely ground coffee beans
1/3 tbsp brown sugar
1/3 tbsp hot smoked Spanish paprika
½ tsp dried oregano
½ tsp freshly ground black pepper
½ tsp ground coriander
½ tsp mustard powder
½ tsp finely ground red pepper flakes
½ tsp ground ginger
1. For the rub: combine all ingredients in a small bowl.
2. Coat each steak on both sides using about 1 heaped tsp (or more to taste) of rub each side of the 4 steaks. Place on a wire rack inside a shallow baking dish and refrigerate, uncovered, for 3 hours if possible. Remove from fridge half an hour before cooking.
3. Heat 2 tbsp (40ml) oil in a very large frying pan over medium-high heat. Season steaks with salt on both sides and cook 2 minutes each side to crust, for rare. Reduce heat and cook a little longer on each side for medium. Remove to a warm place and cover loosely with foil and rest 5–10 minutes.
4. Meanwhile, place brussels sprouts in a saucepan of salted boiling water and cook until just tender. Add remaining oil to a frypan and cook the lardons and pinenuts over medium-high heat until lardons are crisp and pinenuts brown, add the chilli and garlic and cook for another minute. Add the drained brussels sprouts and cook, stirring, for another 2 minutes. Season with some salt and freshly ground black pepper.
5. Carve steak into 1cm slices and serve with any juices, brussels sprouts and baby carrots, if desired.
Lyndey’s note: if using 2 x 2.5cm thick steaks, cook 2 minutes or so on each side to crust. Cover frying pan handle to protect and put in a preheated 180°C oven for around 5 minutes for medium-rare. Remove to a warm place, cover loosely with foil and rest for a full 10 minutes. Cut into 1cm slices and serve.
A red with richness and intensity would be ideal with this spicy dish. Pour a glass of the 2017 Battle of Bosworth Puritan Shiraz – organic with no added preservatives, it’s a wine that’s all about texture and intensity of dark fruit. With its wonderfully deep and spicy tannins, it has the generosity of fruit to match perfectly with the steak.