New York Strip Steak With Sauce Robert Over Baby Potatoes Recipes

STRIP STEAK WITH RED WINE MUSHROOM SAUCE AND MUSTARD SMASHED POTATOES

Steps:

• Combine the dried oregano, red pepper flakes, bay leaf and 1 tablespoon salt in a coffee or spice grinder and pulse until finely ground. Rub evenly over both sides of the steaks. Set aside to marinate at room temperature for 15 minutes.
• Meanwhile, put the potatoes in a heavy-bottomed saucepan with enough cold water to cover by 1/2 inch. Salt the water generously, bring to a simmer and cook, covered, until the potatoes are fork tender, about 10 minutes. Drain, return to the pot with 3 tablespoons of the butter and mash with a fork or potato masher. Stir in the mustard and 1/4 cup of the chicken broth until creamy. Season with salt.
• Heat a large skillet over medium-high heat. When hot, add 2 tablespoons of the oil. Cook the steaks until crusty and browned on one side, about 4 minutes. Flip and cook, adding the remaining 1 tablespoon oil if needed, until browned on the other side, about 3 minutes more for medium-rare. Remove the steaks and set aside to rest.
• Add the mushrooms to the skillet and cook until browned, about 3 minutes. Add the red wine and the remaining 1/2 cup chicken broth and cook until reduced by half, about 5 minutes. Swirl in the remaining 3 tablespoons butter until the sauce is glossy and thick.
• Transfer the steaks to a serving plate and transfer the potatoes to a serving bowl. Spoon the sauce over the steaks and top with fresh oregano. Serve with the potatoes.

DUAL CONTROLS CHICKEN AND STEAK - HERB POACHED CHICKEN WITH OLIVE SALSA OVER BASMATI RICE AND NEW YORK STRIP STEAK WITH SAUCE ROBERT OVER BABY POTATOES

Steps:

• Preheat oven to 350 degrees F.
• To make the olive salsa for the chicken topping, slice the root end off the entire head of garlic and turn it upside down, wrap it in aluminum foil and mold the foil so it supports the garlic to allow the cut end to stand upright in the oven. Pour about 1 teaspoon olive oil on the garlic so it slips between the skin and the cloves and wrap with the foil so it is enclosed. Roast for about 1 hour and set aside until it is cool enough to handle.
• In a small bowl combine the tomato, basil, parsley, peppercorns, olives and 2 tablespoons olive oil. Gently squeeze the roasted garlic cloves from the skins into the mixture. Fold everything together and set aside to let flavors integrate.
• For the rice accompaniment to the chicken, melt the butter in a medium saucepan over medium heat and stir in the basmati rice, thyme leaves, salt, and pepper, allowing rice to toast for a few minutes. Then add the chicken stock, bring to a boil, reduce heat to low, cover and let simmer covered and undisturbed for 20 minutes. Remove from heat and let stand 5 minutes.
• While the rice is cooking begin the sauce for the steak. Heat the olive oil in a medium saucepan, over medium-high heat, and saute the shallot until it becomes translucent. Add the mushrooms and cook until they are tender and give up their juices. (While the mushrooms are cooling, begin sauteing the bacon in a separate skillet for the potatoes.) Add the merlot and cook for about 5 minutes. Meanwhile, in a separate small bowl, make a slurry with 1 tablespoon water and the cornstarch, then add the tomato paste and Dijon mustard and mix thoroughly until smooth. Add this mixture to the pan of mushrooms along with demi-glace and parsley. Season with salt and pepper to taste. Turn heat down to medium low, and allow to reduce and thicken.
• While the mushrooms are cooking, heat the oil in the deep-fryer to 375 degrees F or according the manufacturer's instructions for potatoes. Saute the bacon strips in a skillet until crispy. Remove to paper towels to drain and cool to room temperature. Drain excess bacon fat from the skillet leaving a coating in which to saute the onion. Cook until the onion becomes translucent. Deep-fry the baby potato slices until golden and drain on paper towels. Transfer them to the pan of onions, and crumble in the bacon. Toss in the scallions and season with salt and pepper. Cover and keep warm.
• Heat the oven to 375 degrees F for the steak, if you are finishing in the oven.
• In a large saute pan, heat the chicken stock over medium-high heat. Add the basil, tarragon and parsley, bring to a boil to integrate flavors, then reduce heat. This is your poaching liquid. Season the chicken breasts generously on both sides with salt and pepper, rubbing the seasoning in, and place the chicken in simmering poaching liquid. (Remember, you are poaching, not boiling. The liquid should be kept at a simmer.) Poach chicken until cooked through, about 10 minutes, turning breasts midway through cooking period. Remove to paper towels to drain.
• Heat olive oil over medium-high heat in a skillet with oven-safe handles. Season the steaks with walt and pepper. Sear for about 2 minutes per side undisturbed (to let seasonings integrate into the surface of the meat) and then to your preferred level of doneness. Transfer the entire skillet to the oven to finish (about 10 minutes for medium-rare) They can also be cooked on a grill. Let steaks rest, then slice into 1/4- inch thick slices.
• On half of the serving plate, spoon some basmati rice, top with a piece of chicken, and spoon olive salsa over chicken. On the other half of the serving plate, spoon some potatoes, top with a "fan" of steak slices (about 3 ounces of steak or an amount equal to half of a strip steak, per person) and drizzle sauce over sliced steak. Garnish the plate with haricots verts.

STRIP STEAKS WITH A SIDE OF BLUE CHEESE SPAGHETTI

Steps:

• Put a large pot of water on the stove to bring to a boil for pasta.
• Preheat broiler to high with rack on top shelf.
• Preheat medium skillet over medium-high heat. Add chopped bacon and cook until crisp.
• Salt water for pasta and add spaghetti to the pot. Cook to al dente, with a bite to it.
• Season the steaks with salt and pepper on both sides and arrange on slotted broiler pan.
• Remove bacon to paper towel lined plate with a slotted spoon and drain off most of the fat, return pan to heat and reduce heat to medium. Add extra-virgin olive oil, 2 turns of the pan and 1 tablespoon butter. When butter melts into extra-virgin olive oil, add in 2 cloves garlic and the shallots, saute for 3 minutes.
• Arrange steaks on the broiler pan. Place under broiler - leave door to oven cracked ajar to limit flare ups and smoke. Cook 4 minutes on each side for medium rare, up to 5 to 6 minutes on each side for medium well doneness.
• To the garlic and shallots, add in flour and cook a minute more. Whisk in stock, bring to a bubble, about 30 seconds then stir in the cream. When cream comes to a bubble, add in blue cheese and sage and a few grinds of black pepper. Stir until cheese melts. Reduce heat to lowest setting.
• Soften 4 tablespoons butter in microwave on high for 15 seconds. Mix in chives and 2 cloves minced garlic and reserve.
• Remove steaks from oven and let rest 5 minutes. Place 1/4 of the chive and garlic butter mixture on each steak to melt down over the meat as they rest.
• Drain pasta and toss with sauce to coat and combine evenly. Taste to adjust seasoning.
• Serve steaks with pasta alongside. Scatter the arugula and bacon bits across the top of the pasta.

ONE PAN NEW YORK STRIP STEAKS & CRISPY POTATOES & SAUCE

Steps:

• For the parsley sauce: Process all ingredients in food processor until finely chopped and well combined, about 20 seconds; set aside for serving.
• For the steak and potatoes: Toss potatoes with 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper in bowl. Cover and microwave, stirring occasionally until potatoes begin to soften, 5 to 7 minutes; drain well.
• Meanwhile, heat 1 tablespoon oil in 12-inch non-stick skillet over medium-high heat until just smoking. Pat steaks dry with paper towels and season with salt and pepper. Lay steaks in skillet and cook until well browned on first side, 3 to 5 minutes.
• Flip steaks, reduce heat to medium and cook until meat registers 120 to 125 degrees (for medium rare), 5 to 7 minutes. Transfer steaks to cutting board, tent with aluminum foil and let rest while finishing potatoes.
• Add remaining 2 tablespoons oil to now-empty skillet and heat over medium heat until shimmering. Add potatoes and cook, stirring occasionally, until well browned, about 10 minutes.
• Slice steak into 1/2-inch-thick slices, drizzle with sauce and serve with potatoes.

NEW YORK STRIP STEAKS WITH RED-WINE SAUCE

Steps:

• Heat half the oil in a large skillet over medium-high heat. Season 2 steaks with 3/4 teaspoon salt and some pepper. Cook until deep golden brown and an instant-read thermometer inserted into the center reaches 130 degrees, about 4 minutes per side. Transfer to a platter, and tent with foil. Repeat with remaining oil and steaks. Let steaks rest in a 250 degree oven.
• Reduce heat to medium, and add wine to skillet. Cook until almost completely reduced, about 5 minutes. Add beef stock, and cook until reduced to 1/4 cup, about 2 1/2 minutes. Reduce heat to low, and whisk in butter (1 piece at a time) and mustard. Stir in any juices from the platter, and season with salt and pepper. Spoon sauce over steaks.