Bwyd Epic Chris

New York Strip and Salsa Criolla for Matthew Rhys

So, I promised to cook a steak for Matthew Rhys, and since I'm in New York - what better than a New York strip! A cow from a local farm, she was grazing on grass. The meat was incredible. I cooked this on community BBQ's in Brooklyn, but it's just as good on your BBQ in the back garden!


  • Bone marrow x 2
  • New York Strip/ Sirloin Steak
  • Laverbread (1 small tin)
  • A 'brush' made from sprigs of rosemary and thyme. Use string to create the brush.


  • Red pepper and green pepper
  • Large tomatoes x 2
  • Red onions x2
  • Butter x1
  • Garlic bulb x2
  • Fresh chilli x2
  • Olive oil
  • Apple cider vinegar
  • A pinch of salt
  • Fresh parsley bunch x1


  1. Start by putting a little oil and salt on the steaks and cook for a few minutes on the bbq - about 3 minutes each side for 'rare' depending on the thickness of your steaks.
  2. While the steaks are cooking, put the bread and butter in a small pan on the fire to heat. As the steaks cook use your rosemary and thyme brush to 'bast' the meat with the breaded butter.
  3. Once they are cooked, remove the steaks from the heat and let them rest for at least 10 minutes.
  4. While the steaks are resting, prepare the salsa. Put the peppers, red onions, chillies, tomatoes and garlic straight on the fire and cook for a few minutes.
  5. Remove the burnt skin from the red onion and squeeze the garlic out of the bulb, but leave the burnt parts on everything else for a smoky flavour. Chop everything up and put them in a bowl.
  6. Put a good splash of olive oil and apple cider vinegar in the bowl with the vegetables and mix well. Finish with the fresh parsley.
  7. Once the salsa is done, cut the steaks into slices and plate them up.
  8. For a bit of theatre, use 'flambadou' to melt the bone marrow all over to give the dish a NEXT LEVEL flavour!
  9. Enjoy!
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