New York Strip Steak with Tomato, Brie & Herb Pasta
/private_media/recipes_images/2022/05/19/21/1652994923.4315963_file.webp?X-Amz-Algorithm=AWS4-HMAC-SHA256&X-Amz-Credential=ASIAVLLBXKY7B5KGTURH%2F20250427%2Fus-east-1%2Fs3%2Faws4_request&X-Amz-Date=20250427T052507Z&X-Amz-Expires=3600&X-Amz-SignedHeaders=host&X-Amz-Security-Token=IQoJb3JpZ2luX2VjELz%2F%2F%2F%2F%2F%2F%2F%2F%2F%2FwEaCXVzLXdlc3QtMSJIMEYCIQDIGUiE3iqotLxNVo%2FHUc0%2F9BP8wx5NAB9CMVtWMbAwNAIhANLcRDnC7jE1JTfszaQqLAHliPeyOZSPEyjmqnlh4Po4KusDCFUQAxoMMzY3OTYxNTI3ODcwIgyGpSkEBaxtpFeFwWQqyAMKUkDwd%2ButpAdNiB4Typ0E88PVnYfJyJ7L8GuZBl%2FEg7pw%2FphlQtXunTcWfZmNVJ1pGMs5PR6T4hw%2BaQuwIt9H6lWKIrMN8GcBqcBCwgNLuZh5TnnPp3q%2FGCdZhxgwx3sXNSyF7VGVFqv0XbUvQ4YsHmB%2FS5lsrzwA7RUANOJeawSiGc%2B8aQ0YRwTFWrJLph%2Fqvi0IcXVIL8whWjskiwp705mrIi0dzPFg6FDwJSueEykUGCJ%2BU76du16sh6qk6EgUveIhgT1Hj5brPmvw5iIzmya03TGgDtYhWUPHN3%2Bgs2TGz3HR1yJX5XZQL40rk2QECWsPzkyLVA64t%2B%2FPteE68UTghBd3H5aWBd8kcWEw9fq%2FQjeePe1O3yN%2BM2COflRtPOuvz%2BBHCCZ8AQHBBVlNRrmtV4el%2BwflbbdlozKAgOp44yT7K85jFQhaY0x1OtY3K43f4me66Ihq30NGB98fGNTpjTc2GJb1xtU79pdYLgwKTpKqFs8pSVbImapX5h8QAtJIhkVVz4ZXN7%2FXjYxSpt50HMFvVB2iCLO3KOsKVqceey8SUTfCzjGNPltWZGLgTEyEsJeTSsXaOvTmHmW0p7fA4IJghHMw6Mu2wAY6pAE%2FKMZlLbSn4iPKK5YO21LH78QImc7rrfBozblDWOeIKtKCvHhZIT3XxsNyX26pTeiil4vTrFNTWpfpTnWte5v2T%2BdVsk2%2FRj9BhUtYZ3sGzorGZqjeawDlO30akYH0lHSpp4HzyFb1oOZ%2Fc7LGuqk1Z%2BpzEmQNA7OiXiuiucv457Al8RvijjSIkYJ%2B7FFLMR0RZJF0KvMQciy89Onl62GlDVVU%2Bw%3D%3D&X-Amz-Signature=86f697860d921759ebc1b24c11538eb686e0d8d780851b44b73cbdc32474ab19)
This dinner combines two of my favorite recipes that taste like they should be complicated, but in reality aren't at all: Tomato Brie Pasta with Herbs & Oven Roast NY Strip. This is one of my favorite dinners to serve during the summer when tomatoes and herbs are at their finest, and you want to cook with heat for as little time as possible. This recipe serves 4 people, but the pasta makes quite a lot - you'll likely have leftovers. It keeps really well and reheats like a dream later in the week.
This steak cooks in 12 minutes - you'll start by searing it on the stove top in a really hot cast iron pan, then transfer it to the oven to roast for 10 minutes to get a perfect medium to medium rare finish. If you like to grill, you can absolutely use a grill instead - I just don't have one! The key to not smoking out your entire kitchen is to only season your steak with kosher salt - pepper burns and will make everything more smoky. Using a cast iron pan, which retains heat very well, also helps minimize the smoking vs using a pan with another kind of finish. If you don't have a cast iron, use the heaviest duty pan you have and the smallest one you have that will fit the steak in it. It will need to be oven proof. You could also use a dutch oven if needed!
The brie pasta is adapted from a recipe my mom made throughout my childhood, the Silver Palette brie pasta recipe. I add olives, cherry tomatoes, and a ton of herbs to my version. You can make the "sauce" for the pasta up to a night ahead and leave it covered with plastic wrap in the fridge until you're ready to cook the pasta and add it to the waiting "sauce." The pasta can be gluten free if you sub your favorite GF pasta.
When making the pasta together with the steak, I would recommend making the entire pasta first, then cooking the steak. Use the 10 minutes the steak is in the oven and the few minutes it's resting after to clean up the kitchen and set the table. And then get ready to make this dish on repeat, because it's THAT good!