NY Strip topped with Minty Chimichurri

I could not remember the last time that I had a steak.  I started craving a big juicy steak yesterday afternoon.  I headed straight to HEB after work to pick up some NY strips.

We have quite a bit of produce in the fridge that needed to be used soon before it goes bad.  So I simply seasoned the steak with paprika, garlic powder, salt and pepper and set that aside and started working on the sides.

In the fridge I had some brussels sprouts and radishes.  This was my first time to cook radishes so I was pretty excited.  I had picked some up at the store because I wanted to try to cook things that I never had before.  I did do some research last week on how to prepare radishes and roasting it seemed like the best plan since I was going to do the same with the brussels sprouts.

The herbs I had in the fridge were mint, parsley and cilantro that needed to be put to use as well.  So that became a chimichurri sauce that I added some onion, garlic and a little jalapeno.  Tossed it with some pomegranate vinegar and olive oil and stuck in in the fridge.

I have been meaning to make a balsamic reduction as well which I had never made.  I have had it before and the flavor is so intense that I had to make it.  Threw some on the stove and just let it work its magic into a syrup.

Now the fun part of it all!  Putting it all together.  The steak was seared with olive oil and butter.  I had a visual in my head as I was prepping the ingredients and just threw it all out on the plate.  I had to use my edible flowers again since it looks so pretty and I do not like wasting food so I needed to use it up.

Brussels sprouts grew on me about a year ago when we had dinner party at my friend Clark's house.  I did not know what to expect or think of the radishes.  To my surprise, it was delicious dipped into the balsamic vinegar, which was great as well.  Everything about the balsamic vinegar reduction was great.  Visually it is such a pretty color and it makes the edible flowers pop so well on the plate.

As for the minty chimichurri sauce.  This was my first venture in making a chimichurri sauce with mint leaves.  I highly recommend making this chimichurri sauce next time anyone makes chimichurri.  I bet this would taste delicious with lamb as well!