New York Strips with Crispy Fried Shallots


Main Dish
New York Strips with Crispy Fried Shallots

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Grilled steaks topped with crispy shallots

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    You haven't experienced a New York strip until you've had it with crispy fried shallots.

    Recipe Tags

    Servings and Ingredients

    Serves 4
    Crispy Fried Shallots
    4 shallots
    2 tbsp. Hy-Vee all-purpose flour
    1 c. vegetable oil
    Hy-Vee salt, to taste
    Hy-Vee ground black pepper, to taste
    4 (12-oz. each) New York Strip steaks, cut 1-inch-thick
    ¼ c. Gustare Vita olive oil
    Hy-Vee kosher sea salt, to taste
    Hy-Vee ground black pepper, to taste

    Things To Grab

    • Gallon-size resealable plastic bag
    • Small saucepan
    • Paper towls
    • Baking pan
    • Slotted spoon
    • Charcoal or gas grill
    • Meat thermometer


    1. Make Crispy Fried Shallots: Thinly slice shallots; place in a gallon-size resealable plastic bag. Add flour. Close bag and shake until shallots are well-coated with flour. In a small saucepan, heat vegetable oil over medium heat until hot. Drop shallots, a few at a time, into hot oil and fry until golden brown. Transfer to a paper towel-lined baking pan using a slotted spoon. Season to taste with salt and pepper, and set aside.

    2. Trim fat from steaks; let stand at room temperature for 15 minutes. Prepare a charcoal or gas grill for direct cooking over medium-high heat.
    3. Rub steaks with olive oil and season to taste. Grill steaks for 10 to 12 minutes for medium-rare (130 degrees) or 12 to 15 minutes for medium (140 degrees), turning once halfway through. Remove steaks from grill and let rest for 10 minutes. Serve topped with Crispy Fried Shallots.

    Recipe Source:

    Hy-Vee Seasons Spring 2016.