New York Strip Steak With Balsamic Reduction Recipes

NEW YORK STRIP STEAK WITH BALSAMIC REDUCTION OVER POLENTA, BLISTERED TOMATOES, AND GREEN BEANS

Steps:

• Wash and dry all produce. In a medium pot, bring 2 cups water, stock concentrate, and a pinch of salt to a boil. Cut green beans into 2-inch pieces. Halve, peel, and mince shallot. Finely chop chives. Pat steak dry with a paper towel.
• Once water is boiling, lower heat and reduce to a simmer. Whisk in polenta. Cook until thick but still oozy, 3-5 minutes. (TIP: Add a splash of water if polenta becomes stiff.) Stir in Parmesan. Season with salt and pepper and remove from heat.
• Heat a drizzle of oil in a medium pan over medium-high heat. Add green beans and tomatoes. Cook, tossing, until green beans are tender and tomatoes are starting to burst, 5-6 minutes. Remove pan from heat.
• Heat a drizzle of oil in a large pan over medium-high heat. Season steak all over with salt and pepper. Add to pan and cook to desired doneness, 3-6 minutes per side. Remove from pan and set aside on a plate to rest 5 minutes. TIP: Loosely cover steak with aluminum foil to keep warm while resting.
• Heat a drizzle of oil in same pan over medium-high heat. Add shallot and cook until slightly softened, 1-2 minutes. Pour in a splash of water and scrape up any brown bits from bottom of pan. Allow liquid to evaporate. Remove from heat, then add balsamic glaze and 1½ TBSP butter to pan. Stir until butter melts, then mix in any juices that have accumulated on plate from steak. Season to taste with salt and pepper.
• Slice steak against the grain. If polenta has cooled, reheat over medium-low heat, adding a few splashes of water to loosen, if necessary. Divide between plates, then top with green beans, tomatoes, and steak. Drizzle sauce over steak and garnish with chives.

STEAK WITH PORT WINE BALSAMIC REDUCTION

Steps:

• Heat bits of trimmed fat in heavy pan over medium high heat.
• Add shallot and sautee.
• Remove shallot from pan and set aside.
• Heat pan over high heat until very hot.
• Sear steak until dark brown on both sides. This should be enough for medium rare, but if not, or a higher temperature is desired, put in oven at 400 degrees until the desired internal temperature is reached.
• Remove steak from pan.
• Add half of the port to the pan, and bring to a boil. Let boil for 5 seconds, and then use a spatula to scrape the brown bits from the bottom of the pan.
• Add sauteed shallot, the rest of the port and the balsamic vinegar to the pan, and reduce sauce to desired consistency.
• Slice steak and serve with reduction sauce.
• Note: Recommend cast iron pan for this recipe as it maintains heat even when the steak is added, making for a good quick sear.