In Memory Of Karen Nicole Smith, 1972 - 2016

Luscious steak strips with a wonderful jolt of pepper.

steak-and-saladPlease don’t let the title misguide you. The pepper isn’t intense in this recipe, it’s more for the full body flavor it will add. This dish is usually featured on our dinner table at least 2-3 times a month. Not only is it very quick to make, it’s an absolute hit with Caron and our girls. A lovely partner to fresh cut fries, a fresh salad, onion rings or just about anything you usually serve with steak.

Since I’m a medium rare steak kinda fella, I usually only cook this one but don’t participate in it’s consumption. Caron and the girls will not touch any meat that’s not cooked all the way through and I hate seeing good steak “overcooked” so I have to cook to please the masses. Well done it is!

You’ll need…

1-2 lbs NY Striploin steak (sliced thin)

1/4 teaspoon sea salt (you can adjust to taste)

1/4 teaspoon chili flakes

1/4 teaspoon black pepper

1 teaspoon butter

2 tablespoon olive oil (for marinating)

1 teaspoon olive oil (for cooking)

1 med-large onion sliced

Start by slicing the steaks into thin strips. Use a sharp knife and try to slice by placing the knife on an angle to the cutting board surface. TIP : Slice when the meat is still a bit frozen for easier handling.


Notice the great marble effect? Deserve to be on a hot grill!


Lets marinate this for a bit. In a bowl, place the sliced pieces of beef, sliced onions, black pepper, chili flakes, salt and the 2 tablespoons of olive oil. Mix around, cover and place in the fridge for at least 30 minutes.


I then like to bring it back to room temperature before cooking, so it’s removed from the fridge about 10-15 minutes before I get started. Now add the butter and remaining olive oil to a wide base pan and place on high heat. As soon as the butter melts and the oil is hot, start adding the marinated meat – dump the entire bowl in. But move around so each piece touches the heat from the pan.




Remember to keep moving around the pieces of steak so they’re always in contact with the heat from the pan. It should take about 5-10 minutes for us to achieve a nice golden color. If you’d like a medium steak, cook on high for 2-4 minutes only.


Quick and very tasty! Your family and friends will love to see this one on the dinner table. Makes great beef sandwiches s well!


Be sure to leave me your thoughts and comments in the comment box below.



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  1. Pauline Dorking
    December 11, 2023 / 6:38 am

    Am going to make this.thanks

  2. Kim
    November 5, 2021 / 8:52 pm

    Oh my goodness, “well done” meat?!?!?!

    Thank you, Chris. We cook our meat to medium rare to enjoy the succulent flavor and juices of the meat. I’m happy to use your recipe…for medium rare!

  3. Cindy Ramnarinesingh
    July 24, 2021 / 11:09 am


  4. Madeline
    June 3, 2017 / 3:37 pm

    Will be cooking this up. Looks delicious

  5. Cecile Carrington
    May 12, 2016 / 8:54 am

    Check out TV station named FEVA, which now broadcasts to Trinidad via Flow. They have some Caribbean stuff, and they do not have a cooking show, maybe they would be interested.

  6. Charmaine
    February 12, 2016 / 8:05 pm

    Always a pleasure watching you cook,
    love ur style and recipes

  7. Shabina
    October 21, 2015 / 12:59 pm

    Hi Chris I love your recipe and I shared them with my friends and families too, very easy to understand all the cooking instructions and guidance. Thank you so very much. Chris whenever we go for dinner at red lobster they have this (appetizer)stuffed mushroom and savory garlic/cheese shrimps and these two recipes are myself and my kids favourite, can you please, please give me the recipe to those two and thank you for all the others.

  8. Ave Mann Cross
    June 29, 2015 / 5:36 pm

    Hi Chris
    You make cooking so simple!
    The recipes always come out so goooood.
    I agree you need your own cooking channel.
    Is your cookbook sold in any bookshops in Trinidad?


    • admin
      June 29, 2015 / 9:37 pm

      Ave.. thanks for your kind words of support! Currently the book is not available in Trinidad (only online – few copies left)… but we’re working on securing a distribution deal. Again.. thanks for your support.

  9. Steven Duncan
    June 21, 2015 / 2:52 pm

    Chris all I can say is ‘Bless’, loved the beef but mind you I love all your recipes(and so do all my family and friends when I cook your recipes and they eat it).Caribbean Pot deserve to have their own TV series. LOVE YOU GUYS carry on your good work

  10. November 16, 2014 / 7:41 pm

    Your recipes are out of this hemisphere. Great taste. Pepper is a gift to the Caribbean cuisine.
    Keep cooking

  11. Elaine
    May 3, 2014 / 7:24 am

    Hi Cris, Can you please post a ginger bread recipe. Thanks

  12. Patsine
    April 11, 2014 / 7:58 am

    You should have your own TV show (food network). Great food. This is what real cooking is about.

  13. June gilbert
    February 15, 2014 / 11:25 am

    Chris u are the best it’s all good

  14. Alexandra
    January 10, 2014 / 4:05 pm

    Hi there, I’m having to Google for a few bits for conversion to English weights/measures/meat cuts but I’m loving getting these tasty and easy recipes. Keep them coming over this side of the pond,
    Regards xx

  15. alex Hurter
    September 6, 2013 / 8:47 am

    Hi Chris
    Fantastic way to have steak I tried it and the family just lves it

  16. September 4, 2013 / 3:26 pm

    Chris, you never stop amazing me with all your quick and easy recipes. Can’t wait to try this one. Thanks a million…

  17. Alan
    July 18, 2013 / 8:53 pm

    Chris this looks great like all of your recipes so I will definitely be trying this one. I may sub the NY strip with flat Iron thinly sliced as I have used them regularly and they seem to come out very tender every way I've cooked them so far ๐Ÿ˜‰ Spice it up buddy and keep cookin'

  18. Olivia
    December 13, 2012 / 5:30 am

    i cannot see any of the pictures

  19. Gloria
    September 10, 2012 / 1:31 pm

    Hi Chris, thanks for that steak recipe i look forward to trying this, it already looks and taste great.Happy eating

  20. joan
    August 20, 2012 / 9:49 am

    chris all your recipes are excellent -when i see them i get hungry and of course i try them-you make it very simple for someone to follow-i love your cooking and keep it up-i want youto reach your target mark-i have tried most of them and the children loves the caribbean cooking-whenever you visit trinidad keep me in touch-love the cooking

  21. Ramona Hansraj
    August 16, 2012 / 10:22 pm

    This looks fantastic I will definetly try this!! Thank you Chris.

  22. michele Thompson
    July 10, 2012 / 4:34 pm

    I tried this recipe and made wraps or the new term "gyros" for the family – it was very delicious – and this was the first time I have ever 'fried' beef…. not bad for a first timer.

  23. June 22, 2012 / 3:40 am

    Excellent goods from you, man. I’ve understand your stuff previous to and you are just extremely great. I actually like what you have acquired here, certainly like what you are saying and the way in which you say it. You make it enjoyable and you still take care of to keep it smart. I can not wait to read far more from you. This is actually a wonderful web site.

  24. Abemjo
    May 26, 2012 / 12:17 pm

    This looks delicious!!!!!!

  25. Darryl
    May 26, 2012 / 3:29 am

    Hey Chris, This recipe sound good and easy. I am surely going to improvise with some garlic to add some more flavor. Will be trying it out this weekend. Best, Darryl

  26. Netschwester
    May 24, 2012 / 1:01 am

    Hi Laraine again – I followed the recipe exactly as stated and it went down a treat. For the first time, my steak was tender. My husband loved it and wants me to do it again.

  27. Laraine
    May 9, 2012 / 12:44 am

    I tend to avoid steak at home because i've never got it right, usually really tough, but I've got a good feeling about this recipe. I'm going to try it when my family visits at the end of the month, better trial it first though. Can't wait. Thanks Chris.

  28. Tom
    April 6, 2012 / 4:41 pm

    Jamaican cooking is a little different. This seems to be mainly EC type cooking…..but I always did prefer Trini curry

  29. Thomas
    March 11, 2012 / 6:17 pm

    Hey Chris How is your exercise program going. Since you posted your daughters were making you go to the Gym, I have lost 4 inches in my waste and 30 lbs. Walking and eating well. What say you.

  30. socajunkie
    January 19, 2012 / 2:45 am

    Hey Chris, Do you have a published recipe book and if so I neeeeed to get hold of it, how?? I have a Lucian man who loves my cooking but need more ideas and yours are luuuush! ๐Ÿ™‚

  31. Yvette
    January 12, 2012 / 11:09 am

    I need a sharpe knife to get these beautiful stripes! I best put my name forward for the pink knife haha! Will defeinatly try this dish? Thanks x

  32. Lalita Dean
    September 10, 2011 / 11:40 am

    I think i will be trying this on Monday evening…. sounds yummy…. and the ceasar salad looks great with it

  33. Greta George
    July 15, 2011 / 10:45 am

    I don't eat much red meat but this recipe is sure tempting, I will let you know if it is a winner

  34. rosa
    May 15, 2011 / 1:06 pm

    Hi chris i will be preparing the steaks with mushrooms as an open sandwich for my customers this week

  35. J. Bii
    April 15, 2011 / 12:32 am

    This one looks good and tasty enough for me to want to night in my home. Thanks for your recipes that are always great!

  36. walter
    June 3, 2010 / 4:55 pm

    will be trying this out tmw evening

  37. Cheryl
    May 17, 2010 / 5:17 pm

    Hi Chris,
    I always look forward to your recipes. And this one is different for me as we rarely if ever eat beef (especially stake). However I've heard of the benefits of steak once in a blue moon and this one looks easy and tasty enough for me to want to try…and thanks for the additional info on how to slice the steak (across the grain) as otherwise it turns out too tough for me.

  38. Valerie
    March 12, 2010 / 12:46 pm

    Some fresh parsley gives it a nice flavour, (not flat leaf)

    • admin
      March 14, 2010 / 8:55 pm

      Valerie, I’ve been torn between the flat leaf and curly..since I like both, however I find that the curly one can be a bit strong.

      happy cooking


      p.s. I’ll add parsley the next time I make this as per your suggestion.

  39. Charmaine
    March 8, 2010 / 3:55 pm

    I am trying this tonight!!!!! Looks delicious!

  40. Prince Clarke
    November 19, 2009 / 4:38 am

    Hey Chris,

    I’ve been looking over the menu here and this looks great. Seeing that my BOSS chef (dad, lol) is on vacation in Trinidad. I’d like to see if I am worthy of the culinary throne and this looks simple enough for a novice. I’d like to add some veggies to this for a stir-fry variation, any tips would be greatly appreciated. Thanks for posting.

  41. November 5, 2009 / 1:33 pm

    Kim and Maltedaye, thanks for taking the time to comment. Not sure if I mentioned it in the recipe above, but when slicing try to slice across the grain on the meat.

    happy cooking

    .-= Chris De La Rosa´s last blog ..The 2009 Ancaster Home Show. =-.

    May 20, 2009 / 7:29 am


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