Spice-Rubbed New York Strip Steak with Zucchini Salad

By Silver Fern Farms
Spice-Rubbed New York Strip Steak with Zucchini Salad
Preparation Time
Cooking Time
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  • 1 pack Silver Fern Farms Beef New York Strip Steak
  • 1 Tbsp canola oil
  • 1 tsp Spanish smoked paprika
  • ½ tsp chili flakes
  • 1 tsp sea salt
  • ½ tsp brown sugar
  • ½ tsp garlic powder
  • ½ tsp ground black pepper

Zucchini Salad

  • 1 large zucchini, trimmed and shaved into ribbons
  • 1 small shallot, halved and thinly sliced
  • 6 pitted green olives, quartered
  • 1 Tbsp picked parsley leaves
  • ½ lemon, juice and zest of
  • 1 Tbsp extra virgin olive oil
  • 3oz good quality feta, diced

Balsamic Tomatoes

  • 6 vine tomatoes
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp extra virgin olive oil


Preheat oven to 350°F. For the spice rub, mix all the ingredients together thoroughly and rub over the steak.

Heat a griddle pan or frying pan on medium-heat until hot, add oil, then sear the steak for 1-2 minutes on each side. Transfer steak to a baking tray and cook in oven for 12-14 minutes for medium-rare, or to preferred doneness. Rest meat for 6-8 minutes.

Meanwhile, place tomatoes in roasting tray, drizzle with vinegar and oil, season and roast in oven for 4-5 minutes, or until skins just split. Remove and rest.

For the salad, thinly slice the zucchini ribbons length ways then place in a bowl, add shallot, olives, parsley, lemon zest, juice, and oil. Season and mix well.

To serve, arrange balsamic tomatoes on plates, scatter with feta and add salad. Slice steak and add to plates. 

This dish is perfect as is or could be served with roast potatoes or sweet potato.