NOV
28

Strip Steak with Italian Vegetables

Italian Strip Steak with VegetablesThis classic Italian-American dish is from the famous New York eatery La Prima Donna and features New York Strip Steak, on sale this week for the amazingly low price of only $7.99 lb. But hurry, this sale ends Wednesday, December 1.

1 – 16 oz. Strip steak
1 Red bell pepper
1 Spanish onion
1/4 cup Mushrooms
1 Tbsp. Olive oil
1/2 cup Red wine vinaigrette
Salt and Pepper
1 cup demi-glace

Prepare the vegetables for the sauté by chopping them into small pieces. Use a small iron skillet to heat the olive oil then add the onions and sauté until translucent. Next, add the remaining vegetables, season with salt and pepper, and bring to a simmer. Cover the pan and cook on low heat for ten minutes, stirring often. Remove the cover and add the steak. Continue to cook the vegetables until they are tender and no cooking liquid remains in the skillet, about 10 more minutes. Add the red wine vinaigrette and demi-glace to the pan. Blend and adjust the seasoning with salt and pepper. Finish cooking on a low flame for another 5 minutes, then serve hot.

 

The demi-glace stock can be purchased in the form of a condensed paste and then easily reconstituted according to the package directions. Just ask a manager if you are unsure where to find it.

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SEP
23

Recipe of the Week: Grilled Sirloin with Roasted Corn Salsa

Grilled Sirloin Steak and Corn Salsa

This is a delicious, late summer recipe that is good to have on hand when you want to impress your friends. The ingredients are simple and fresh and the recipe is easy to prepare. The smoky, spicy salsa is lively and really makes the dish.

While it’s best to use a cast iron skillet, any frying pan will work, just let the corn cook until it starts to stick to the skillet if you’re not using cast-iron.

If you are cooking for less than four, this dish makes great leftovers including a delicious sandwich on a crusty French bread or quick and easy quesadillas.

GRILLED SIRLOIN WITH ROASTED CORN SALSA
3 cups fresh corn (about 3 ears)
4 scallions, white and green parts thinly sliced separately
2 tablespoons unsalted butter
2 garlic cloves, minced
1 1/2 teaspoons kosher salt
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon black pepper
2 plum tomatoes, finely diced
1 to 2 fresh jalapeño chiles, finely diced (including seeds)
1 (2-pound) trimmed boneless sirloin steak, about 1 1/2 inches thick
1/4 cup finely chopped fresh cilantro
Accompaniment: lime wedges
Prepare grill for cooking.
Make corn salsa:
Heat a dry large cast-iron skillet over moderately high heat until hot, then pan-roast corn, stirring occasionally, until golden brown, 8 to 10 minutes. Transfer to a bowl.
Cook white part of scallions in butter with garlic, 1 teaspoon salt, 1/2 teaspoon each cumin and chili powder, and 1/4 teaspoon pepper in skillet over moderate heat, stirring, until scallions are tender, 3 to 4 minutes. Remove from heat and stir in corn, tomatoes, and jalapeños.
Grill steak:
Combine remaining 1/2 teaspoon salt, 1 teaspoon cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon pepper and sprinkle on both sides of steak. Grill, turning once, until an instant-read thermometer inserted horizontally into thickest part of meat registers 130°F, 18 to 20 minutes total for medium-rare. Transfer steak to a grooved cutting board and let stand 5 to 10 minutes before slicing.
While steak is standing, reheat corn mixture over moderate heat, stirring occasionally. Stir in cilantro and scallion greens.
Spoon corn on top of sliced steak and pour over any accumulated juices and serve.
Makes four servings.
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