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Grilled New York Strip Steak with Salad & Potatoes
Recipe by Chef Mike Delaney
At a Glance
Prep Time: 30 minutes
Cook Time: 30 minutes
Serves: 4
Ingredients

For the Caesar escarole salad:

2 cloves garlic

2 salted anchovies, deboned and soaked in cold water

4 pickled cherry peppers, de-stemmed and seeded

1 lemon, juiced and zested

½ cup Parmesan cheese

1 cup olive oil

1 tsp. kosher salt

1 head escarole

 

For the crispy green garlic potatoes:

4 Tbsp. olive oil

4 Tbsp. green garlic*, minced (approximately 2 stalks, white & pale green parts only)

4 Yukon gold potatoes, cut into 1-inch cubes

Kosher salt

Freshly ground black pepper

* 2 tablespoons of regular garlic may be substituted if green garlic is not available.  To mimic the green garlic flavor, 2 tablespoons of minced green scallion may also be added.  Sweat the garlic for only 2 minutes in oil, then add the scallions, remove from heat and transfer to mixing bowl.

 

For the steaks:

4 (12-14 oz.) prime New York strip steaks (2-inch thick)

1 Tbsp. oil

Kosher salt

Freshly ground black pepper

Directions

For the Caesar escarole salad:

Finely mince the garlic, anchovies, peppers, lemon zest and Parmesan.  Add to mixing bowl with lemon juice and whisk in olive oil.  Add salt.

Cut escarole into 2-inch pieces, wash and dry.  In a bowl, add escarole and toss with vinaigrette.  Salt and pepper to taste.

For the crispy green garlic potatoes:

Over low heat, sweat green garlic in 1 tablespoon olive oil for approximately 4 minutes until soft, but not browned.  Remove from heat, transfer to a mixing bowl and set aside.

In a pot, add potatoes and cover with cold water.  Add 1 tablespoon salt and bring to simmer.  Cook on medium heat for approximately 6 minutes or until fork tender.  Remove potatoes with a slotted spoon and set aside to cool.  This step may be done in advance.

Once cooled, heat 3 tablespoons olive oil in a skillet over medium heat.  Add potatoes and cook on medium heat, turning potatoes as necessary until they are crispy and golden brown.  Remove potatoes from oil and pat dry on a paper towel lined plate.  Season with salt and pepper.  Transfer to mixing bowl and toss with the reserved soft green garlic and serve.

For the steaks:

Remove steaks from refrigerator and allow to sit at room temperature for 30 to 40 minutes.  Preheat grill.  Brush steaks with oil and season liberally with salt and pepper.

Cook steaks on each side twice for 3 minutes, for a total cooking time of 12 minutes, or until internal temperature reaches 125 degrees F.

 

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