Sugar-Rubbed New York Strip Steak
Makes 2 servings
For the Steak:
2 tablespoons brown sugar
1 1/2 teaspoon ground black pepper
1/2 teaspoon kosher salt
1 New York strip steak, 1 to 1 1/2-inches thick (12-16 ounces)
For the salad:
3 cups chopped romaine lettuce
1/2 cup halved cherry tomatoes
2 tablespoons crumbled blue cheese
1 strip bacon, minced
2 tablespoons minced shallots
1/3 cup red wine vinegar
1 teaspoon brown sugar
1 teaspoon Dijon mustard
Salt and pepper to taste
1 tablespoon olive oil
Preheat the oven to 450 degrees. Heat a nonstick ovenproof skillet (I like my cast-iron for this) over medium heat.
Combine 2 tablespoons brown sugar, pepper, and salt in a bowl. Press sugar mixture onto both sides of steak, then sear meat on one side until browned, about 5 minutes. Flip steak and brown second side for 2 minutes. Transfer skillet to oven to finish cooking (about 8 minutes for medium-rare). Remove steak, tent with foil, and let meat rest 5 minutes.
Toss together lettuce, tomatoes, and blue cheese while steak is in oven.
Saute bacon for vinaigrette in a skillet until crisp; add shallots and cook until soft, about 2 minutes. Deglaze skillet with vinegar, then whisk in 1 teaspoon brown sugar, Dijon, salt and pepper. Stir in oil and keep warm.
To serve, cut steak in half and place each half on a plate. Divide salad between plates. Drizzle steak and salad with warm vinaigrette.
From Cuisine for Two