18 Delicious Thin Sliced Strip Steak Recipes Easy to Make

Ready to transform your weeknight dinners with minimal effort and maximum flavor? Thin sliced strip steak is your ticket to quick, delicious meals that don’t skimp on taste. Whether you’re craving something hearty for comfort or light for those warmer evenings, we’ve gathered 18 mouthwatering recipes that promise to delight. Dive in and discover your next favorite dish that’s as easy to make as it is to love!

Garlic Butter Thin Sliced Strip Steak

First off, let me tell you, there’s nothing quite like the sizzle of a thin-sliced strip steak hitting a hot pan. It’s a sound that promises something delicious is about to happen, especially when garlic butter is involved. I discovered this recipe during a lazy Sunday when I wanted something quick yet indulgent, and it’s been a staple in my kitchen ever since.

Ingredients

• 1 lb thin-sliced strip steak (I like to ask my butcher to slice it about 1/4 inch thick for even cooking)
• 3 tbsp unsalted butter (because let’s be honest, everything’s better with butter)
• 2 cloves garlic, minced (fresh is key here for that punchy flavor)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• Salt and freshly ground black pepper (to season, but we’ll get specific in the steps)

Instructions

1. Take the steak out of the fridge and let it sit at room temperature for about 20 minutes. This ensures even cooking.
2. Season both sides of the steak generously with salt and pepper. I use about 1/2 tsp salt and 1/4 tsp pepper per side.
3. Heat a large skillet over medium-high heat and add the olive oil. Wait until the oil is shimmering but not smoking, about 2 minutes.
4. Add the steak to the skillet. Cook for 2 minutes on the first side without moving it to get a nice sear.
5. Flip the steak and cook for another 1-2 minutes on the other side. For medium-rare, aim for an internal temperature of 130°F.
6. Reduce the heat to low and add the butter and minced garlic to the skillet. Tip: Use a spoon to baste the steak with the melted garlic butter for about 30 seconds for extra flavor.
7. Remove the steak from the skillet and let it rest for 5 minutes before slicing. This keeps all those delicious juices inside.

Every bite of this garlic butter thin-sliced strip steak is a perfect balance of rich, buttery goodness and the bold flavor of garlic. Serve it over a bed of arugula for a peppery contrast or alongside roasted potatoes for a hearty meal.

Asian Marinated Thin Sliced Strip Steak

Today, I stumbled upon a recipe that’s been a game-changer in my kitchen—Asian Marinated Thin Sliced Strip Steak. It’s perfect for those evenings when you crave something flavorful but don’t want to spend hours cooking.

Ingredients

• 1 lb thin sliced strip steak (I find that thinner cuts absorb the marinade better)
• 1/4 cup soy sauce (low sodium is my preference to control the saltiness)
• 2 tbsp honey (for that perfect balance of sweetness)
• 1 tbsp sesame oil (the aroma is unbeatable)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1 tsp ginger, grated (fresh ginger adds a zing that powder just can’t match)
• 1/2 tsp red pepper flakes (adjust according to your heat preference)
• 1 tbsp vegetable oil (for searing, it has a high smoke point)

Instructions

1. In a bowl, whisk together soy sauce, honey, sesame oil, minced garlic, grated ginger, and red pepper flakes until well combined.
2. Place the strip steak in a resealable bag or shallow dish and pour the marinade over it, ensuring each piece is well coated. Let it marinate in the refrigerator for at least 30 minutes, though an hour is ideal for deeper flavor.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Remove the steak from the marinade, letting excess drip off, and sear in the hot skillet for about 2 minutes per side for medium-rare. Tip: Avoid overcrowding the pan to ensure a good sear.
5. Let the steak rest on a cutting board for 5 minutes before slicing against the grain. Tip: Resting allows the juices to redistribute, making the steak juicier.
6. Serve immediately. Tip: Pair with steamed rice and sautéed vegetables for a complete meal.

Perfectly seared, this steak boasts a caramelized exterior with a tender, juicy interior. The marinade infuses it with a sweet, savory, and slightly spicy flavor that’s irresistible. Try topping it with sesame seeds and sliced green onions for an extra pop of color and texture.

Thin Sliced Strip Steak with Mushroom Sauce

Zesty flavors and tender textures define this dish that’s become a staple in my kitchen. There’s something about the combination of thin-sliced strip steak and a rich mushroom sauce that feels both luxurious and comforting, perfect for a dinner that’s special yet straightforward.

Ingredients

• 1 lb thin-sliced strip steak – I find that slicing the steak against the grain makes it incredibly tender.
• 2 cups sliced mushrooms – Cremini are my favorite for their earthy flavor, but any will do.
• 1 tbsp extra virgin olive oil – My go-to for its fruity notes.
• 2 cloves garlic, minced – Fresh is best here, no substitutes.
• 1/2 cup heavy cream – It adds a luxurious richness to the sauce.
• 1 tbsp butter – Unsalted, so I can control the seasoning.
• Salt and pepper – To season, but I’m precise with the amounts.

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season the steak slices with salt and pepper, then add them to the skillet. Cook for 2 minutes per side for medium-rare, then remove and set aside.
3. In the same skillet, melt the butter over medium heat. Add the mushrooms and cook until they’re golden and have released their moisture, about 5 minutes.
4. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
5. Pour in the heavy cream, stirring to combine with the mushrooms and garlic. Let the sauce simmer for 3 minutes until slightly thickened.
6. Return the steak slices to the skillet, tossing them in the mushroom sauce to warm through, about 1 minute.

Velvety mushroom sauce clings to each slice of steak, creating a dish that’s rich in flavor yet balanced. Serve it over a bed of creamy mashed potatoes or alongside crisp green beans for a meal that’s sure to impress.

Spicy Thin Sliced Strip Steak Stir Fry

Craving something that packs a punch and comes together in a flash? This Spicy Thin Sliced Strip Steak Stir Fry is my go-to when I need a quick, flavorful meal that doesn’t skimp on heat. It’s a dish that reminds me of those busy weeknights when time is tight, but the appetite for something delicious is huge.

Ingredients

• 1 lb thin sliced strip steak – I always ask my butcher to slice it thin; it makes all the difference.
• 2 tbsp soy sauce – The low-sodium kind is my preference, but use what you love.
• 1 tbsp sriracha – Adjust this if you’re not a fan of too much heat.
• 1 tbsp honey – Just a touch to balance the spice.
• 2 cloves garlic, minced – Fresh is best here, no exceptions.
• 1 tbsp extra virgin olive oil – My kitchen staple for stir-fries.
• 1 red bell pepper, sliced – Adds a sweet crunch that contrasts beautifully with the spice.
• 1 cup broccoli florets – I like them crisp-tender, so they keep their bite.

Instructions

1. In a bowl, whisk together soy sauce, sriracha, honey, and minced garlic. Tip: Let the steak marinate in this mixture for at least 10 minutes for deeper flavor.
2. Heat olive oil in a large skillet over medium-high heat until shimmering. Tip: A hot pan is key to getting that perfect sear on the steak.
3. Add the marinated steak to the skillet, reserving the marinade. Cook for 2-3 minutes per side until browned. Tip: Don’t overcrowd the pan; cook in batches if necessary.
4. Remove the steak from the skillet and set aside. In the same skillet, add the bell pepper and broccoli. Stir-fry for 3-4 minutes until they start to soften.
5. Return the steak to the skillet, pour in the reserved marinade, and stir everything together. Cook for another 2 minutes until everything is well coated and heated through.

Unbelievably tender with just the right amount of kick, this stir fry is a weeknight hero. Serve it over a bed of steamed rice or wrap it in warm tortillas for an unexpected twist.

Thin Sliced Strip Steak Tacos

Perfect for those busy weeknights when you’re craving something delicious but don’t want to spend hours in the kitchen, these Thin Sliced Strip Steak Tacos are a game-changer. I stumbled upon this recipe during a last-minute dinner scramble, and it’s been a staple in my house ever since.

Ingredients

• 1 lb thin sliced strip steak – I find the thinner cuts cook faster and absorb marinades better.
• 2 tbsp extra virgin olive oil – my go-to for its flavor and health benefits.
• 1 tsp garlic powder – because fresh garlic is great, but sometimes convenience wins.
• 1 tsp smoked paprika – adds a subtle depth that I absolutely love.
• 1/2 tsp salt – just enough to enhance all the flavors without overpowering.
• 1/4 tsp black pepper – freshly ground, if you have it.
• 8 small corn tortillas – I warm them up directly over the flame for a bit of char.
• 1 cup diced onions – for that crunch and a bit of sharpness.
• 1/2 cup chopped cilantro – because tacos aren’t tacos without it.
• 1 lime, cut into wedges – a squeeze of lime juice right before eating elevates everything.

Instructions

1. In a large bowl, mix the olive oil, garlic powder, smoked paprika, salt, and black pepper to create your marinade.
2. Add the thin sliced strip steak to the bowl, ensuring each piece is well coated with the marinade. Let it sit for at least 10 minutes – this little wait makes a huge difference in flavor.
3. Heat a large skillet over medium-high heat. Once hot, add the marinated steak in a single layer. Cook for about 2 minutes on each side, or until nicely browned but still juicy inside.
4. While the steak cooks, warm the corn tortillas one by one over a gas flame for about 30 seconds each side, or until slightly charred. If you don’t have a gas stove, a dry skillet works too.
5. Once the steak is done, let it rest for a couple of minutes before slicing it into thin strips against the grain – this ensures every bite is tender.
6. Assemble your tacos by placing a few strips of steak on each tortilla, then topping with diced onions, chopped cilantro, and a squeeze of lime juice.

Absolutely bursting with flavors, these tacos offer a perfect balance of smoky, tangy, and fresh. I love serving them with a side of charred corn or a simple avocado salad for a complete meal that’s sure to impress.

Herb Crusted Thin Sliced Strip Steak

Unbelievably, this Herb Crusted Thin Sliced Strip Steak has become my go-to for impressing dinner guests without spending hours in the kitchen. It’s a dish that marries simplicity with elegance, and the best part? It’s incredibly forgiving, making it perfect for both weeknight dinners and special occasions.

Ingredients

• 1.5 lbs thin sliced strip steak – I find that thinner cuts cook more evenly and absorb flavors better.
• 2 tbsp extra virgin olive oil – my kitchen staple for its rich flavor.
• 3 cloves garlic, minced – because fresh garlic makes everything better.
• 1 tbsp fresh rosemary, finely chopped – I love the earthy aroma it adds.
• 1 tbsp fresh thyme leaves – for that subtle, herby sweetness.
• 1 tsp sea salt – enhances all the flavors beautifully.
• 1/2 tsp black pepper – freshly ground, for a bit of heat.

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the steak.
2. In a small bowl, mix together the minced garlic, rosemary, thyme, sea salt, and black pepper. This herb mixture is the soul of the dish.
3. Brush both sides of the strip steak with extra virgin olive oil. This helps the herb crust adhere and adds moisture.
4. Evenly press the herb mixture onto both sides of the steak. Don’t be shy; the more, the merrier.
5. Heat a skillet over medium-high heat and sear the steak for 2 minutes per side. This locks in the juices.
6. Transfer the skillet to the preheated oven and bake for 5 minutes for medium-rare. Adjust time based on your preference.
7. Let the steak rest for 5 minutes before slicing. This step is crucial for juicy results.

Great served with a side of roasted vegetables or atop a fresh salad, this steak is juicy, flavorful, and has the perfect herb crust that’s not too overpowering. The thin slices make it easy to share, though you might not want to!

Thin Sliced Strip Steak with Blue Cheese Sauce

Just last weekend, I found myself staring at a beautifully marbled strip steak in my local butcher’s display, and I knew it was destined for something special. Thinly sliced and paired with a decadent blue cheese sauce, this dish is a testament to the magic of simple ingredients coming together to create something unforgettable.

Ingredients

• 1 lb strip steak, thinly sliced (I always ask my butcher to do this for me—it saves so much time!)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup heavy cream (the richer, the better, in my opinion)
• 1/4 cup crumbled blue cheese (I love the tangy punch it adds)
• 1 garlic clove, minced (fresh is non-negotiable here)
• Salt and freshly ground black pepper (to season, but we’ll be specific about amounts in the steps)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season the thinly sliced strip steak with 1/2 tsp salt and 1/4 tsp black pepper. Tip: Letting the steak sit at room temperature for 10 minutes before cooking ensures even cooking.
3. Add the steak to the skillet in a single layer. Cook for 1 minute per side for medium-rare. Tip: Avoid overcrowding the pan to get a perfect sear.
4. Remove the steak from the skillet and set aside on a plate. Cover loosely with foil to keep warm.
5. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
6. Pour in the heavy cream and bring to a gentle simmer. Let it reduce by half, about 3 minutes. Tip: Stirring occasionally prevents the cream from burning.
7. Reduce the heat to low and stir in the crumbled blue cheese until melted and the sauce is smooth, about 2 minutes.
8. Return the steak to the skillet, tossing to coat in the blue cheese sauce. Serve immediately.

Lusciously creamy with a bold blue cheese flavor, this steak is perfect over a bed of arugula for a peppery contrast or alongside roasted potatoes for a hearty meal. The thin slices ensure every bite is as tender as it is flavorful.

BBQ Thin Sliced Strip Steak Sandwiches

Last summer, I stumbled upon the most mouthwatering BBQ thin sliced strip steak sandwiches at a local food fair, and I’ve been obsessed ever since. The combination of tender steak, smoky BBQ sauce, and crispy bread is just unbeatable.

Ingredients

• 1.5 lbs thin sliced strip steak (I find that slicing it against the grain makes all the difference)
• 1 cup of your favorite BBQ sauce (I swear by the smoky flavors of a Kansas City-style sauce)
• 4 hoagie rolls (toasted slightly for that perfect crunch)
• 2 tbsp olive oil (extra virgin is my kitchen staple)
• 1 tsp garlic powder (because everything’s better with garlic)
• Salt and pepper (freshly ground pepper is a must for me)

Instructions

1. Preheat your grill or grill pan to medium-high heat, about 375°F, to get those perfect grill marks.
2. While the grill heats, season the steak slices with garlic powder, salt, and pepper. Let them sit for 5 minutes to absorb the flavors.
3. Brush the grill grates with olive oil to prevent sticking—this is a step you don’t want to skip.
4. Place the steak slices on the grill. Cook for 2 minutes per side for medium-rare, or adjust time based on your preference.
5. During the last minute of cooking, brush each steak slice generously with BBQ sauce, allowing it to caramelize slightly.
6. Remove the steak from the grill and let it rest for 3 minutes. This keeps the juices locked in.
7. Toast the hoagie rolls on the grill for about 30 seconds per side, just until they’re lightly charred.
8. Assemble the sandwiches by layering the steak slices inside the toasted rolls, adding extra BBQ sauce if desired.

Amazingly tender with a smoky-sweet kick, these sandwiches are a hit at any gathering. Try serving them with a side of crispy sweet potato fries for the ultimate comfort meal.

Thin Sliced Strip Steak and Veggie Skewers

Zesty flavors and quick cooking times make these Thin Sliced Strip Steak and Veggie Skewers a weeknight favorite in my house. I remember the first time I tried this recipe; it was a desperate attempt to use up some leftover veggies, and now it’s a staple.

Ingredients

• 1 lb thin sliced strip steak – I find that thinner slices cook more evenly on skewers.
• 2 tbsp extra virgin olive oil – my go-to for its flavor and health benefits.
• 1 red bell pepper, cut into 1-inch pieces – adds a sweet crunch.
• 1 zucchini, sliced into 1/2-inch rounds – my garden always has an abundance in summer.
• 1 yellow squash, sliced into 1/2-inch rounds – pairs beautifully with zucchini.
• 1 tbsp soy sauce – for that umami kick.
• 1 tsp garlic powder – because fresh garlic burns too easily on the grill.
• Salt and pepper to taste – I’m generous with the pepper for a bit of heat.

Instructions

1. Preheat your grill to medium-high heat, about 400°F. A well-heated grill ensures those perfect char marks.
2. In a large bowl, combine the steak slices with olive oil, soy sauce, garlic powder, salt, and pepper. Let it marinate for at least 10 minutes. Tip: The marinade works quickly, but longer is always better.
3. Thread the marinated steak and veggies onto skewers, alternating between pieces for a colorful presentation. Tip: If using wooden skewers, soak them in water for 30 minutes first to prevent burning.
4. Place the skewers on the grill. Cook for 3-4 minutes per side for medium-rare, or until your desired doneness. Tip: Don’t overcrowd the grill; give each skewer some space to cook evenly.
5. Remove from the grill and let rest for 2 minutes before serving. This allows the juices to redistribute.

Wonderfully juicy and packed with flavor, these skewers are a hit every time. Serve them over a bed of quinoa or with a side of chimichurri sauce for an extra zing.

Cajun Spiced Thin Sliced Strip Steak

First off, let me tell you, there’s nothing quite like the sizzle of a perfectly seasoned steak hitting a hot pan. This Cajun Spiced Thin Sliced Strip Steak is my go-to when I’m craving something with a bit of a kick but don’t want to spend hours in the kitchen. It’s quick, flavorful, and always hits the spot.

Ingredients

• 1 lb thin sliced strip steak – I find that thinner cuts cook faster and absorb more flavor.
• 2 tbsp Cajun seasoning – My pantry is never without this; it’s the soul of the dish.
• 1 tbsp extra virgin olive oil – It’s my go-to for high-heat cooking because of its smoke point.
• 1 tsp garlic powder – Because what’s a steak without a hint of garlic?
• Salt to taste – I like to use sea salt for its subtle crunch.

Instructions

1. Start by patting the steak dry with paper towels. This ensures a better sear.
2. Generously season both sides of the steak with Cajun seasoning, garlic powder, and salt. Let it sit for 10 minutes to absorb the flavors.
3. Heat olive oil in a skillet over medium-high heat until it’s shimmering but not smoking, about 2 minutes.
4. Place the steak in the skillet. Cook for 2-3 minutes per side for medium-rare, or until it reaches your desired doneness. Tip: Resist the urge to move the steak around; letting it sit ensures a beautiful crust.
5. Remove the steak from the skillet and let it rest on a cutting board for 5 minutes. This allows the juices to redistribute. Tip: Covering it loosely with foil keeps it warm.
6. Slice against the grain for maximum tenderness. Tip: This is crucial for thin slices to ensure they’re not tough.

Just like that, you’ve got a steak that’s bursting with flavor, with just the right amount of heat. The crust is perfectly spiced, while the inside remains juicy and tender. Serve it over a bed of greens or alongside some roasted veggies for a complete meal that’s sure to impress.

Thin Sliced Strip Steak with Chimichurri Sauce

Last summer, I stumbled upon the most mouthwatering thin sliced strip steak at a local farmers’ market, and it’s been a staple in my kitchen ever since. Paired with a vibrant chimichurri sauce, this dish is a celebration of flavors that’s surprisingly simple to whip up.

Ingredients

• 1 lb thin sliced strip steak – I find that thinner cuts cook more evenly and absorb the chimichurri better.
• 1/2 cup extra virgin olive oil – My go-to for its fruity notes that complement the herbs.
• 1/4 cup red wine vinegar – Adds a nice tanginess to balance the richness of the steak.
• 1 cup fresh parsley, finely chopped – The fresher, the better for that bright green color.
• 3 cloves garlic, minced – Because everything’s better with garlic, right?
• 1 tsp crushed red pepper flakes – For a subtle heat that doesn’t overpower.
• 1 tsp salt – Just enough to enhance all the flavors.
• 1/2 tsp black pepper – Freshly ground, if you have it.

Instructions

1. In a medium bowl, whisk together 1/2 cup olive oil, 1/4 cup red wine vinegar, 1 cup chopped parsley, 3 minced garlic cloves, 1 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper to make the chimichurri sauce. Tip: Let it sit for at least 30 minutes to let the flavors meld.
2. Heat a large skillet over medium-high heat until it’s smoking slightly. No oil needed here—the steak’s fat will render enough.
3. Cook the steak for about 2 minutes on each side for medium-rare. Tip: Resist the urge to move it around; letting it sear undisturbed ensures a perfect crust.
4. Transfer the steak to a cutting board and let it rest for 5 minutes. Tip: This step is crucial for juicy meat.
5. Slice the steak against the grain into thin strips, then drizzle generously with the chimichurri sauce.

Combining the tender, juicy steak with the herbaceous and slightly spicy chimichurri creates a dish that’s bursting with flavor. Serve it over a bed of quinoa or with roasted vegetables for a complete meal that’s as nutritious as it is delicious.

Pepper Crusted Thin Sliced Strip Steak

Yesterday, I found myself staring at a beautiful strip steak in my fridge, and inspiration struck. There’s something about the simplicity of a well-seasoned steak that feels like home to me. Let me share how I turned that into a Pepper Crusted Thin Sliced Strip Steak that’s bursting with flavor.

Ingredients

• 1 strip steak (about 1 inch thick) – I always go for grass-fed for that extra flavor.
• 2 tbsp freshly cracked black pepper – The fresher, the better. I grind mine right before using.
• 1 tbsp kosher salt – It’s my favorite for seasoning meats because of its perfect crunch.
• 2 tbsp extra virgin olive oil – My go-to for searing; it brings out the steak’s natural flavors.
• 1 tbsp unsalted butter – Adds a rich finish. I like to use European-style for its higher fat content.

Instructions

1. Take the steak out of the fridge and let it sit at room temperature for 30 minutes. This ensures even cooking.
2. Preheat your skillet over medium-high heat until it’s smoking hot, about 5 minutes. A hot skillet is key to a perfect sear.
3. While the skillet heats, pat the steak dry with paper towels. Moisture is the enemy of a good crust.
4. Rub the steak all over with olive oil, then generously coat both sides with salt and freshly cracked black pepper.
5. Place the steak in the skillet and sear for 3 minutes on the first side without moving it. This builds a beautiful crust.
6. Flip the steak and add the butter to the skillet. Tilt the skillet slightly and spoon the melting butter over the steak for 2 minutes.
7. Remove the steak from the skillet and let it rest on a cutting board for 5 minutes. Resting allows the juices to redistribute.
8. Thinly slice the steak against the grain. This ensures each bite is tender.

Zesty and bold, this Pepper Crusted Thin Sliced Strip Steak is a testament to how simple ingredients can create something extraordinary. Serve it over a bed of arugula for a peppery kick or alongside roasted potatoes for a hearty meal.

Thin Sliced Strip Steak Salad with Balsamic Dressing

Last summer, I stumbled upon this incredible Thin Sliced Strip Steak Salad with Balsamic Dressing at a quaint little farmers’ market, and it’s been a staple in my kitchen ever since. The combination of tender steak and tangy dressing over a bed of fresh greens is simply irresistible.

Ingredients

• 1 lb thin sliced strip steak (I find that slicing it against the grain makes all the difference)
• 2 cups mixed greens (the fresher, the better—I love grabbing these from my local farmer’s market)
• 1/4 cup extra virgin olive oil (my go-to for dressings)
• 2 tbsp balsamic vinegar (a good quality one elevates the dish)
• 1 tsp Dijon mustard (adds a nice kick)
• 1/2 tsp salt (I prefer sea salt for its texture)
• 1/4 tsp black pepper (freshly ground, if possible)
• 1/2 cup cherry tomatoes, halved (adds a pop of color and sweetness)
• 1/4 cup red onion, thinly sliced (for a bit of crunch and sharpness)

Instructions

1. Preheat your grill or skillet to medium-high heat (about 400°F) to ensure a good sear on the steak.
2. Season the strip steak with salt and black pepper on both sides. (Tip: Letting the steak sit at room temperature for about 10 minutes before cooking ensures even cooking.)
3. Grill or sear the steak for 2-3 minutes per side for medium-rare, or until it reaches your desired doneness. (Tip: Avoid moving the steak around too much to get those perfect grill marks.)
4. Remove the steak from the heat and let it rest for 5 minutes. This allows the juices to redistribute, making the steak more tender.
5. While the steak rests, whisk together the olive oil, balsamic vinegar, and Dijon mustard in a small bowl to create the dressing.
6. Slice the rested steak thinly against the grain. (Tip: Cutting against the grain shortens the muscle fibers, making the steak easier to chew.)
7. In a large bowl, toss the mixed greens, cherry tomatoes, and red onion with the balsamic dressing until evenly coated.
8. Top the salad with the sliced steak and serve immediately.

Best enjoyed when the steak is still slightly warm, mingling with the crisp greens and the bold flavors of the balsamic dressing. For an extra touch, sprinkle some crumbled blue cheese or toasted nuts on top before serving.

Thin Sliced Strip Steak with Caramelized Onions

Just last week, I found myself staring into the fridge, pondering what to make for dinner when I remembered this gem of a recipe. It’s simple, yet the flavors are anything but. Thin sliced strip steak with caramelized onions is my go-to when I want something quick but feel like I’ve put in the effort.

Ingredients

• 1 lb thin sliced strip steak – I like to ask the butcher to slice it for me, saves so much time.
• 2 large onions, thinly sliced – yellow onions are my preference for their sweetness.
• 2 tbsp extra virgin olive oil – my kitchen staple for almost everything.
• 1 tbsp butter – because everything’s better with butter.
• Salt and freshly ground black pepper – to season, but we’ll be specific about amounts in the steps.
• 1 tsp sugar – just a pinch to help caramelize those onions.

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, for about 5 minutes until they start to soften.
2. Sprinkle the sugar over the onions and continue to cook, stirring now and then, for another 15 minutes until they’re golden and caramelized. Tip: Lower the heat if they’re browning too quickly.
3. Remove the onions from the skillet and set aside. In the same skillet, heat the remaining 1 tbsp olive oil and 1 tbsp butter over medium-high heat.
4. Season the steak slices generously with salt and pepper on both sides. Tip: Letting the steak sit at room temperature for 10 minutes before cooking ensures even cooking.
5. Add the steak to the skillet in a single layer, working in batches if necessary to avoid overcrowding. Cook for about 2 minutes per side for medium-rare. Tip: Don’t move the steak around too much; let it get a nice sear.
6. Return the caramelized onions to the skillet, stirring them around the steak to warm through, about 1 minute.

Last night, I served this over a bed of creamy mashed potatoes, and the way the juices mingled was nothing short of magical. The steak is tender, the onions sweet and sticky, and together they create a dish that’s both comforting and a bit luxurious.

Thai Style Thin Sliced Strip Steak

Unbelievably, the first time I tried Thai Style Thin Sliced Strip Steak was at a tiny street food stall in Bangkok, and it was love at first bite. The combination of bold flavors and the tenderness of the steak was something I knew I had to recreate at home. Here’s my take on this dish, perfect for a quick weeknight dinner or a fancy weekend feast.

Ingredients

• 1 lb strip steak, thinly sliced (I like to pop it in the freezer for 15 minutes to make slicing easier)
• 2 tbsp soy sauce (I always go for low-sodium to control the saltiness)
• 1 tbsp fish sauce (the secret umami booster)
• 1 tbsp brown sugar (for that perfect caramelization)
• 2 cloves garlic, minced (because more garlic is always better)
• 1 tbsp vegetable oil (my kitchen staple for high-heat cooking)
• 1/2 tsp red pepper flakes (adjust according to your heat preference)
• 1/4 cup fresh cilantro, chopped (for that fresh finish)
• 1 lime, cut into wedges (a squeeze of lime juice right before serving is a game-changer)

Instructions

1. In a bowl, whisk together soy sauce, fish sauce, brown sugar, minced garlic, and red pepper flakes to create the marinade.
2. Add the thinly sliced strip steak to the marinade, ensuring each piece is well coated. Let it marinate for at least 30 minutes in the fridge. Tip: Marinating overnight will deepen the flavors even more.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Tip: To test if the oil is ready, drop a small piece of steak in; if it sizzles immediately, you’re good to go.
4. Add the marinated steak to the skillet in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes per side until the steak is caramelized and cooked through. Tip: Resist the urge to move the steak around too much; letting it sit ensures a beautiful crust.
5. Garnish with chopped cilantro and serve immediately with lime wedges on the side.

Vibrant and bursting with flavors, this Thai Style Thin Sliced Strip Steak is irresistibly tender with a hint of sweetness and spice. Serve it over a bed of steamed jasmine rice or wrap it in lettuce leaves for a low-carb option. Either way, it’s bound to be a hit.

Thin Sliced Strip Steak with Roasted Garlic Mashed Potatoes

Very few dishes can rival the comfort and elegance of a perfectly cooked strip steak paired with creamy roasted garlic mashed potatoes. It’s a meal that feels like a hug after a long day, and today, I’m sharing my go-to recipe that never fails to impress.

Ingredients

• 1.5 lbs thin sliced strip steak (I find that thinner cuts cook more evenly and quickly)
• 4 large russet potatoes, peeled and cubed (the starchier, the creamier the mash)
• 1 head of garlic (roasting it brings out a sweet, mellow flavor)
• 1/2 cup heavy cream (for that luxurious texture)
• 4 tbsp unsalted butter (I always use unsalted to control the seasoning)
• 2 tbsp extra virgin olive oil (my go-to for both cooking and flavor)
• Salt and freshly ground black pepper (to season, but we’ll be specific about amounts in the steps)

Instructions

1. Preheat your oven to 400°F. Cut the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for 40 minutes until soft and golden.
2. While the garlic roasts, boil the potatoes in salted water for 15-20 minutes until fork-tender. Tip: Start with cold water to ensure even cooking.
3. Drain the potatoes and return them to the pot. Add the roasted garlic cloves (squeezed from their skins), butter, and heavy cream. Mash until smooth. Season with salt and pepper to taste. Tip: For extra creaminess, warm the cream before adding.
4. Heat a large skillet over medium-high heat. Season the steak generously with salt and pepper. Add olive oil to the skillet, then cook the steak for 3-4 minutes per side for medium-rare. Tip: Let the steak rest for 5 minutes before slicing to retain juices.

What you’ll love about this dish is the contrast between the juicy, flavorful steak and the smooth, garlicky potatoes. Serve it with a side of sautéed greens for a complete meal that’s as beautiful as it is delicious.

Thin Sliced Strip Steak and Asparagus Roll Ups

Hungry for something that feels fancy but is surprisingly simple to whip up? Let me introduce you to my go-to weeknight dinner that never fails to impress—thin sliced strip steak and asparagus roll ups. It’s a dish that marries the richness of beef with the fresh crunch of asparagus, all wrapped up in a neat little package.

Ingredients

• 1 lb thin sliced strip steak – I find that the thinner the slices, the more tender the roll ups.
• 1 bunch of asparagus, trimmed – Look for spears that are bright green and firm.
• 2 tbsp extra virgin olive oil – My kitchen staple for almost everything.
• 1 tsp garlic powder – Because garlic makes everything better.
• Salt and pepper – To season, but I’m generous with the pepper for that extra kick.
• 1/2 cup shredded mozzarella cheese – It melts beautifully and adds a nice stretch.

Instructions

1. Preheat your oven to 375°F. A properly heated oven ensures even cooking.
2. Lay out the steak slices on a clean surface. Season both sides with garlic powder, salt, and pepper.
3. Place 2-3 asparagus spears at one end of each steak slice. Sprinkle a bit of mozzarella cheese over the asparagus.
4. Carefully roll up the steak around the asparagus and cheese, securing with a toothpick if necessary. Tip: Rolling them tight ensures they hold together while cooking.
5. Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add the roll ups, seam side down, to brown for about 2 minutes per side. This step adds a delicious crust.
6. Transfer the skillet to the preheated oven and bake for 10 minutes, or until the steak is cooked to your liking. Tip: For medium-rare, aim for an internal temperature of 135°F.
7. Let them rest for a couple of minutes before serving. This allows the juices to redistribute, making every bite succulent.

Zesty and satisfying, these roll ups are a perfect blend of textures and flavors. Serve them over a bed of creamy mashed potatoes or alongside a crisp salad for a complete meal that’s sure to delight.

Thin Sliced Strip Steak with Sweet Potato Fries

Last weekend, I stumbled upon the perfect combination of flavors and textures that turned a simple dinner into something extraordinary. Thin sliced strip steak paired with crispy sweet potato fries became an instant favorite in my household, and I can’t wait to share how you can recreate this delicious meal at home.

Ingredients

• 1 lb thin sliced strip steak (I find that letting it sit at room temperature for about 20 minutes before cooking ensures even cooking.)
• 2 large sweet potatoes, cut into fries (Peeling is optional, but I love the extra texture and nutrients the skin adds.)
• 2 tbsp extra virgin olive oil (My go-to for its flavor and health benefits.)
• 1 tsp smoked paprika (Adds a subtle smokiness that complements the steak beautifully.)
• Salt and freshly ground black pepper (To season, but I’ll give you exact measurements in the steps.)

Instructions

1. Preheat your oven to 425°F. This high heat is key for getting those fries crispy.
2. Toss the sweet potato fries with 1 tbsp of olive oil, 1/2 tsp salt, and 1/2 tsp smoked paprika until evenly coated. Spread them out on a baking sheet in a single layer to ensure they crisp up nicely.
3. Bake the fries for 25-30 minutes, flipping halfway through. Keep an eye on them after the 20-minute mark to prevent burning.
4. While the fries are baking, heat the remaining 1 tbsp of olive oil in a skillet over medium-high heat. Season the steak with 1/2 tsp salt and 1/4 tsp black pepper on both sides.
5. Cook the steak for 2-3 minutes per side for medium-rare, or until it reaches your desired doneness. Let it rest for 5 minutes before slicing against the grain for maximum tenderness.

How the caramelized edges of the steak contrast with the crispy, slightly sweet fries is nothing short of magical. Serve this dish with a side of arugula salad for a pop of color and freshness, or drizzle with a bit of balsamic glaze for an extra layer of flavor.

Conclusion

Delightful as they are diverse, these 18 thin sliced strip steak recipes promise ease and excitement for your weeknight dinners. Whether you’re craving something classic or adventurous, there’s a dish here to satisfy. We’d love to hear which recipe stole your heart—drop a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos