Pan-seared New York strip with strawberry gremolata

Pick the parsley leaves from the stems into a mixing bowl.

Add the strawberries (young ones can keep their tops) and red onion sliced as thin as possible. Cover with a damp cloth and refrigerate until ready to dress.

For parsley oil, grind the leftover stems and some fresh parsley in a mortar with a generous amount of avocado oil, pressing hard against the sides. Strain and reserve.

Heat a large pan over medium heat. Trim the excess fat from the steak and render it slowly in the pan until there is an oil slick, then remove the fat pieces.

Season the steak with salt and pepper and sear about one to two minutes per side.

After the first flip, add the butter and baste one minute on each side.

Rest the steak on a tray for five to ten minutes.

Dress the gremolata with lemon zest, a few drizzles of parsley oil, salt and black pepper, and mix.

Slice the steak, plate it over a little drizzle of parsley oil and top with the strawberry gremolata.