Beef · 20 min
Strip Steak with Peach Salsa, Sautéed Asparagus & Tortilla Chips
- 20 min
- 2–6 servings
- 667 kcal / serving
A midweek dish pairing tender strip steak with a bright peach salsa and crisp asparagus, finished with a crunchy tortilla chip accompaniment. It comes together quickly with steps that keep components separate until plating for a balanced bite.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 small bunchasparagus
- 2peaches
- ½ cupsalsa
- ¾ lbstriploin (New York strip) steak
- 2 oztortilla chips
From the pantry: black pepper, extra virgin olive oil, salt
Cookware
chef's knife · colander · cutting board · grill pan, outdoor grill, or skillet · measuring cups · measuring spoons · mixing bowls · nonstick skillet · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- 1 small bunchasparagus
- 2peaches
Meat & seafood
- ¾ lbstriploin (New York strip) steak
Dairy, eggs & chilled
- ½ cupsalsa
Bakery & bread
- 2 oztortilla chips
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| asparagus | 1 small bunch | 2 small bunches | 3 small bunches |
| peaches | 2 | 4 | 6 |
| salsa | ½ cup | 1 cup | 1 ½ cups |
| striploin (New York strip) steak | ¾ lb | 1 ½ lb | 2 ¼ lb |
| tortilla chips | 2 oz | 4 oz | 6 oz |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat a grill pan, outdoor grill, or regular skillet to medium-high heat.
- Pat the steak dry with paper towels and season both sides with salt and pepper.
- When the pan is hot, add a thin coating of oil, then cook the steak to your preferred doneness, about 2–5 minutes per side; transfer to a clean plate and let rest for 5 minutes.
- Wash and trim the asparagus, snapping off the woody ends, then cut the spears into bite-sized pieces.
- Heat a skillet over medium-high and swirl in a little oil to coat the bottom; add the asparagus with a pinch of salt and pepper and cook, stirring occasionally, until tender, about 4–5 minutes; remove from heat and keep warm under a lid.
- Wash, quarter the peaches around the pit, separate the quarters, remove the pit, and cut the flesh into medium dice; place in a small bowl and mix with the salsa.
- Thinly slice the rested steak against the grain.
- Divide the steak, asparagus, and tortilla chips onto plates; top the steak with half of the peach salsa and serve the remaining salsa on the side for dipping.
Two tips
- Make-ahead: mix the peaches with the salsa and refrigerate up to a day before serving.
- Serving idea: use any leftover peach salsa to spoon over the steak at the table for extra tangy flavor.
Nutrition per serving
- Calories
- 667 kcal
- Protein
- 43 g
- Carbs
- 46 g
- Fat
- 37 g
- Fiber
- 8 g
- Sodium
- 911 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.