Tuesday, November 20, 2012

Sugar-Rubbed New York Strip Steak

The brown sugar combined with salt and pepper in the rub on this steak helps to create a caramelized, peppery crust.  The caramelized steak with the blue cheese and tomato salad create the perfect balance of flavors.  A simple baked potato with a pat of butter was the only other thing needed to create the perfect steak, potato and salad dinner plate.



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

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