Lunch: NY Strip Steak with Tarragon Melting Sauce

A decadent main dish of seared steak with an herb butter sauce and topped with onion rings.

This recipe includes superfoods such as:

Lemon

Health benefits of NY Strip Steak with Tarragon Melting Sauce

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1/2 cup olive oil
1/4 cup fresh lemon juice, plus 2 teaspoons for sauce
3 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 teaspoon black pepper, plus 1 teaspoon for sauce
6 (1 inch thick) boneless NY strip steaks
2 cups butter
1 cup sour cream
3 tablespoons Dijon mustard
2 tablespoons green onion, minced
1 tablespoon fresh tarragon, minced
1 tablespoon chopped fresh parsley leaves, chopped
1 teaspoon lemon zest
1/4 teaspoon salt
2 medium yellow onions, or white onions
1 teaspoon seasoned salt
2 cups all-purpose flour

Instructions

In a heavy-duty, resealable plastic bag, combine oil, 1/4 cup lemon juice, garlic, Worcestershire sauce and 1 teaspoon pepper; add steaks to bag. Press the air out of the bag and seal tightly. Turn the bag several times to distribute the marinade. Place the bag in a bowl and refrigerate 30 minutes, turning bag occasionally.
Heat a large skillet over medium-high heat. Remove steaks from marinade, discarding marinade. Place 3 steaks in hot skillet; cook 4 to 5 minutes on each side or to the desired degree of doneness. Remove steaks to a serving plate, and keep warm Repeat process with remaining 3 steaks. Top each steak with 1 to 2 tablespoons Tarragon Melting Sauce.
Serve immediately.