Oil Jefe's Seared Striploin w/ Chimichurri and Wild Rose Wraspberry Coulis

Oil Jefe's Seared Striploin w/ Chimichurri and Wild Rose Wraspberry Coulis

1 Hour 10 Minutes


25 Minutes




  • 1 AAA striploin steak
  • 2 russet potatoes
  • 1 yellow pepper
  • 1 red pepper
  • 1 white onion
  • 1 lemon wedge
  • 1 tbsp OIL JEFE Jalapeño Cherry Bomb Chili Oil
  • 4 white mushrooms
  • salt and pepper to taste
  • 2 tbsp olive oil
  • 1 tbsp sunflower or grapeseed oil
  • coarse salt to taste


  1. Place steak on a plate and salt both sides with coarse salt (season generously and let sit).
  2. Follow recipe for Oil Jefe's Chimichurri. Once made, set aside.
  3. Follow recipe for Wild Rose Wraspberry Coulis. Once made, set aside.
  4. Wash potatoes then slice into ¼ inch coins. In a mixing bowl toss coins with salt, pepper, and olive oil. Place on a baking sheet then set aside.
  5. Cut peppers, mushrooms, and onion in half. In a mixing bowl, toss with salt, pepper, and olive oil. Place on a baking sheet and pre heat oven to 400°F.
  6. Place both trays in the pre heated oven and cook for about 10 minutes or until they start to brown. Once they start to brown, flip them over and cook for an additional 10-15 minutes.
  7. While the veggies and potatoes are turned and back in the oven for the second half, it's then time to heat up the skillet. Place the cast iron on the stove and turn on to medium heat. If you don’t have a cast iron skillet then the BBQ is the next best option.
  8. While the cast iron is warming up we are going to add a tablespoon of sunflower or grapeseed oil (basically any oil that has a higher smoking temperature. Olive oil is not recommended here).
  9. Once the Cast Iron is hot and the oil begins to smoke, add the striploin and begin searing for about 2 minutes per side. If you want more crust or doneness you can go up to 3 minutes per side.
  10. Once you have seared the steak on both sides, place the cast iron and steak directly in the oven and continue to cook for an additional 4 minutes. Remove from oven and let rest for 8 minutes. *This is for medium rare doneness* It's important that the steak rests for as long as it has been cooked for, this will allow even cooking throughout and a most certainly juicy piece of steak.
  11. While your steak is in resting, remove vegetables and potatoes from the oven and let rest for a few minutes before plating. Squeeze the lemon wedge over the potatoes.
  12. Slice steak against the grain of the beef, this will cut the fibres and shorten them to make it easier to chew. PLATE IT UP!

    *When plating, make sure to use the Wild Rose Wraspberry Coulis as your starting point, this will tie in all the flavors and complement the dish very well. The Chimichurri is to be plated on the side or on top of the steak. Oil Jefe Jalapeño Cherry Bomb Chili Oil is to be used as a finishing oil on top of the potatoes.*