You don’t have to spend big bucks to get a great steak dinner.Created by: Emily Wilson
Recipes included in this meal:
- Baby Red Skin Potatoes
1 1/2 Pounds
- Brussels Sprouts
- Fresh Cilantro
- Fresh Parsley
- NY Strip Steak
- Blue Cheese, Crumbled
- Butter, Unsalted
- Butter, Unsalted, Optional
- Sour Cream
- Chicken Stock, Low Sodium
- Black Pepper
- Crushed Red Pepper
- Kosher Salt
- Extra Virgin Olive Oil
- Aluminum Foil
- Paper Towels
- 3 Stove Top
- Chef’s Knife
- 1 Colander
- Cutting Board
- Measuring Cups
- Measuring Spoons
- 1 Mixing Bowl, Large
- 1 Mixing Bowl, Medium
- 1 Pot, Large (4-6 QT)
- 2 Saute Pan, Large (12″ or Larger)
- 1 Saute Pan, Medium (10″-12″)
Steps for Warm Potato Salad with Bacon and Blue Cheese
- Trim the parsley leaves from the stems and finely chop the leaves to measure the indicated amount. Place in a large mixing bowl.
- Cut the potatoes in half and place in a large saucepan. Fill the pot with cold water to cover the potatoes by about 1 inch. Set on the stove.
- Place the pot of potatoes on the stove over high heat. Proceed with next step as water comes to a boil.
- Prepare a plate with layers of paper towels. Set plate near the stove for the bacon.
- Heat a medium saute pan over medium heat.
- Once pan is warm, add the bacon and saute until crispy, about 7-10 minutes. Flip halfway through to ensure even cooking. Transfer to cooked bacon to the plate lined with paper towels.
- Once water is boiling, cook potatoes until they pierce easily with a fork, but do not fall apart, about 6-8 minutes. Strain the potatoes.
- Let the potatoes cool for 5 minutes.
- Crumble the bacon into the bowl with the parsley. Add the crumbled blue cheese, mayonnaise and sour cream. Stir to combine, and season with salt and pepper to taste.
- Add the slightly cooled potatoes to the blue cheese and bacon mixture. Toss to combine, and season with salt and pepper to taste.
- Transfer potatoes to a serving bowl or dinner plates. Ready to eat!
Steps for Herbed NY Strip Steak
- Trim parsley leaves from the stems and finely chop to measure the indicated amount. Place in a medium mixing bowl.
- Pick cilantro leaves off the stems and finely chop to measure the indicated amount. Add to the parsley.
- Smash the garlic under the side of your chef’s knife to remove the peel. Mince the garlic, then add to the parsley and cilantro.
- Add olive oil and crushed red pepper to the herbs and garlic. Season with salt and pepper to taste. Stir to combine.
- Dry the steaks thoroughly, then season with salt and pepper. Rub the herb mixture evenly over each steak.
- Heat a large sautÃ© pan over medium heat. Add olive oil and butter.
- Once butter is melted and oil is hot, add two steaks. Oil should sizzle when you add the steaks. For 1 inch thick steaks, sear the steaks until nicely browned, about 4-5 minutes. Flip the steaks and finish cooking until nicely browned on the other side, another 4-5 minutes for medium rare, or until an instant-read thermometer reads 130 degrees. Cook to 135-140 degrees for medium.
- Once you remove the steaks from the stove, transfer them to a clean plate and cover loosely with foil.
- Let the pan cool slightly between batches so the butter doesn’t burn.
- Once the pan has cooled for a few minutes, place the steak pan back over medium heat. Add the butter and olive oil. Once hot, add the other steaks. Remember to flip after 4-5 minutes.
- Once you remove the second batch of steaks from the stove, cover loosely with foil. Let them rest for 5 minutes before serving.
- Transfer the steaks to a serving platter or dinner plates. Serve warm!
Steps for Caramelized Brussels Sprouts
- Cut the stem end off each Brussels sprout. Cut in half through the top, then remove and discard any bruised or damaged outer leaves. Small sprouts can remain whole.
- Finely chop a shallot to measure the indicated amount.
- Trim parsley leaves from the stems and finely chop to measure the indicated amount.
- Heat a large saute pan over medium-high heat. Add olive oil and warm.
- Once oil is warm, add the chopped shallots. Saute until softened and translucent. Do not brown.
- Add the sprouts to the shallots. Cook, stirring often, until the sprouts are caramelized on all sides, approximately 5-7 minutes.
- Once sprouts are caramelized, pour in the chicken stock, place over high heat and bring to a boil.
- Once boiling, lower heat and simmer until all liquid is absorbed and the sprouts are tender, about 5 minutes.
- Add butter and chopped parsley to the pan with the Brussels sprouts. Season with salt and pepper to taste. Toss to combine as the butter melts, then remove from heat.
- Transfer the caramelized Brussels sprouts to a serving bowl or dinner plates and serve warm!