Weeknight Dinners: New York Strip Steak w/ Balsamic Marinade

Posted On: October 25, 2015

There’s one thing we know for sure: you will always find a NY Strip steak in our freezer. Why? For starters, with the correct sides – one of our 10 oz steaks can easily fill you and another other people up. They’ll add heart healthy omega-3s and dazzle you with their perfectly marbled exterior. We like to keep one on hand for those just-in-case moments, or when we find ourself making dinner for just two of us. Pair it with these smashed potatoes or roasted carrots for a delicious meal!


  • 1-2 Beetnik Organic NY Strip Steaks
  • 1/2 cup balsamic vinegar
  • 2 garlic cloves, thinly sliced
  • 3 shallots, thinly sliced
  • 1 bay leaf
  • 1 tsp. coriander seeds
  • 2 fresh thyme sprigs (or rosemary)
  • 2 cups extra-virgin olive oil
  • sea salt
  • Freshly ground pepper


Preheat the oven to 400 F. Whisk together your vinegar, garlic, shallots, thyme, coriander and bay leaf. Add the olive oil and season with salt and pepper. Add the steaks to a baking dish and pour the marinade so that the steaks are fully submerged. Make sure each part of the steak has some marinade on it. Once its ready, sear the steaks for 2-3 minutes one each side. Once you’ve seared the steaks, move them to the oven for 4-5 minutes. We want the steak to reach an internal temperature of 145 F, which is right at medium rare. For a more well done steak, keep in the oven for a couple more minutes.





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