Strip Steaks With Rosemary Garlic Butter Taleggio Mashed Potatoes Roasted Broccoli Rabe Recipes

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STRIP STEAKS WITH ROSEMARY-GARLIC BUTTER, TALEGGIO MASHED POTATOES & ROASTED BROCCOLI RABE



STRIP STEAKS WITH ROSEMARY-GARLIC BUTTER, TALEGGIO MASHED POTATOES & ROASTED BROCCOLI RABE image

Categories     Beef     Potato     Rosemary     Broccoli

Yield 4 people

Number Of Ingredients 13

Salt and pepper
1 large bundle broccoli rabe (also called rapini)
4 tablespoons EVOO
6 cloves garlic--4 crushed, 2 finely chopped
1 teaspoon crushed red pepper
5 medium russet potatoes, peeled and cut into 2-inch chunks
2/3 cup warm milk
5 - 6 ounces ripe, soft Taleggio cheese, rind trimmed, cut into 1/2-inch cubes
6 tablespoons butter, at room temperature
3 tablespoons fresh rosemary, finely chopped
4 8 ounces 1-inch-thick strip steaks
Coarsely ground black pepper
Flaky sea salt

Steps:

  • Preheat the oven to 425 degrees . In a deep skillet, bring a few inches of water to a boil. Salt the water, add the broccoli rabe and cook until just tender, 2 to 3 minutes. Drain and transfer to a kitchen towel to dry. Transfer to a rimmed baking sheet, season with salt and pepper and toss with 2 tbsp. EVOO and the crushed garlic and crushed red pepper. Spread out in an even layer and roast until crispy at the edges, 18 to 20 minutes. Meanwhile, in a large saucepan, cover the potatoes with water. Bring to a boil and cook until just tender, 8 to 10 minutes. Drain, return to the pan and mash with the milk and cheese; season and cover. In a small bowl, mix the butter, rosemary and chopped garlic. Heat a cast-iron skillet or griddle over medium-high. Coat the steaks with 1 tbsp. EVOO and season liberally with salt and coarsely ground pepper. Using a paper towel, rub the hot skillet with the remaining 1 tbsp. EVOO. Add the steaks and cook, turning once, about 8 minutes for medium-rare. Divide the steaks among plates. Top each with about 1 1/2 tbsp. rosemary-garlic butter and sprinkle with flaky sea salt. Serve with the broccoli rabe and mashed potatoes.

ROSEMARY-ROASTED GARLIC STRIP STEAKS



Rosemary-Roasted Garlic Strip Steaks image

I got this as a free recipe card at the local store (Hart's). I will be trying this very soon as it looks wonderful.

Provided by kittycara

Categories     Steak

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

2 1/2 lbs New York strip steaks (4 steaks)
1 head garlic
2 teaspoons olive oil, divided
1 tablespoon finely chopped fresh rosemary
1/2 teaspoon garlic pepper seasoning
1/4 teaspoon onion powder

Steps:

  • Preheat oven to 400°F.
  • Peel away outer layers of garlic skin; do not separate cloves. Cut thin layer from top of garlic bulb, exposing tops of individual cloves. Place cut side up in a small bowl. Drizzle with about 1 teaspoon olive oil. Cover with foil.
  • Bake 25 to 30 minutes or until garlic in center is soft when pierced with a sharp knife. Cool slightly. Squeeze or scoop the Garlic paste from paper layers; discard paper layers. Mash garlic paste with a fork or spoon.(Maybe made to this point up to 2 days in advance and refrigerated until used).
  • Heat broiler to medium-high heat. In small bowl, blend garlic paste, the remaining 1 teaspoon oil, rosemary, garlic pepper, and onion power. Rub on both sides of each steak.
  • Place steaks on rack of broiler pan. Cook 6 to 9 minutes per side or to desired doneness.

Nutrition Facts : Calories 689.7, Fat 46.3, SaturatedFat 18.1, Cholesterol 229.6, Sodium 150.2, Carbohydrate 5.2, Fiber 0.4, Sugar 0.2, Protein 59.4

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