Flavor Trends, Strategies and Solutions for Menu Development
Haim Asher

Haim Asher
Director of Culinary
Hofman Hospitality Group

Chimichurri New York Strip Steak

Recipe courtesy of Haim Asher, Director of Culinary, Hofman Hospitality Group
Sponsor: Custom Culinary

Serving size: 4



  • 1 oz shallot, finely diced
  • 1 oz red wine vinegar
  • 1 oz Fresno chile, finely diced
  • ½ tsp Custom Culinary® Roasted Garlic Flavor Concentrate
  • ¼ c cilantro chiffonade
  • ¼ c parsley chiffonade
  • ¼ c mint chiffonade
  • 1 tsp red chile flakes
  • 4 oz olive oil
  • Kosher salt, as needed

Crispy Garlic-Herb Potatoes:

  • 1 lb creamer sized potatoes
  • 2 Tbsp butter, softened
  • ½ tsp Custom Culinary® Roasted Garlic Flavor Concentrate
  • 2 oz clarified butter
  • 2 Tbsp minced fresh thyme
  • 2 Tbsp minced fresh rosemary
  • Kosher salt, as needed
  • Black pepper, as needed

NY Strip Steaks:

  • 4 prime NY strip steaks, 1 in thick
  • ¼ c Custom Culinary® Beef Base
  • Kosher salt, as needed
  • Black pepper, as needed


For the Chimichurri:

  1. Mix the shallot, vinegar, Fresno chile and Garlic Flavor Concentrate in a medium bowl.
  2. Stir in the remaining ingredients and mix well. Add more olive oil as needed.

For the Crispy Garlic-Herb Potatoes:

  1. In a pot, cover the potatoes in cold water and bring to a simmer; lower heat and cook through. Drain the potatoes and halve them.
  2. Mix softened butter and Garlic Flavor Concentrate together and reserve.
  3. In a saute pan, add the clarified butter over medium to medium-high heat and place the potatoes in the pan cut-side down. Cook until deeply browned, then flip them over and add the herbs to quickly fry.
  4. Add the butter-garlic mixture and toss with the salt and pepper. Set aside.

For the NY Strip Steaks:

  1. Rub the steaks all over with a layer of the Beef Base. Season with salt and pepper.
  2. Grill over high heat until desired doneness. Rest before slicing.
  3. For each serving, slice one steak and fan it over a plate. Top with 2 oz Chimichurri and add 4 oz Crispy Garlic-Herb Potatoes on the side.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley

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