Blue Cheese-Buttered Sirloin with Haricots Verts and Roasted Fingerling Potatoes


Who wouldn’t want a juicy steak topped with butter… a blue cheese compound butter no less! Compound butters are flavorful dish enhancers made from mixing different ingredients into a butter base. Blue cheese lends its deliciously distinctive aroma and flavor to this compound butter, and green onion punches it up another notch. Tip: Line ’em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.

Adapted From
Chef Justin Paruszkiewicz
Home Chef
March 2021

Serves 2

Ingredients
5 teaspoons olive oil, divided
Salt, to taste
Ground black pepper, to taste
1 pound fingerling potatoes
2- 3 tablespoons Blue Cheese Crumbles
1-2 tablespoons unsalted butter, softened
2 scallions, thinly sliced
2 garlic  cloves, minced
Two Sirloin Steaks, 6 ounces each
1/2 pound green beans, ends trimmed
1/4 cup water

Directions:
Preheat the over to 400°F.

Line a baking sheet with parchment paper. Set aside.

Halve potatoes lengthwise. Place potatoes on prepared baking sheet and toss with olive oil, about 1/2 teaspoon salt, and a pinch of pepper. Massage oil and seasoning into potatoes. Spread into a single layer and roast in hot oven until golden brown and fork-tender, 18-20 minutes. While potatoes roast, make blue cheese butter.

In a mixing bowl, combine softened butter, blue cheese (to taste), half the garlic (use less if desired; reserve remaining for green beans), half the scallions (reserve remaining for garnish), and a pinch of pepper. Form mixture into two equally-sized mounds and place on a plate. Refrigerate until ready to use.

Pat steaks dry, and season both sides with a pinch of salt and pepper. Place a medium non-stick skillet over medium heat and add 1 teaspoons olive oil. Add steaks to hot pan and cook until steaks are browned and reach a minimum internal temperature of 145 °F, 5-7 minutes per side. Remove steaks to a plate and tent with foil. Rest at least 5 minutes. Wipe pan clean and reserve.

Return skillet used to cook steaks to medium-high heat and add 2 teaspoons olive oil. Add remaining garlic to hot skillet and cook until fragrant, 30-45 seconds. Add green beans and water. Cover, and stir occasionally until beans are bright green and water has mostly evaporated, 6-8 minutes. If green beans need more time, add 2 tablespoons water and stir occasionally, 1-3 minutes. Remove from burner and season with salt and pepper to taste

To serve, place the steak on the plate, topping steaks with blue cheese butter. Garnish dish with remaining green onions. Add green beans and fingerling potatoes on the side.

Bon appétit!

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Delmonico Steaks

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You deserve to have a steak for the running of the Belmont Stakes. It is so “New York”.

First run in 1867, it is the oldest of the Triple Crown of Thoroughbred Racing, making it the longest continuously run race in North America, predating the Kent9428330.jpgucky Derby by eight years and the Preakness by six years. The Belmont Stakes is held every June at Belmont Park in Elmont, New York, just outside of New York City. The race, nicknamed The Test of the Champion and The Run for the Carnations, is the third and final leg of the Triple Crown and is held five weeks after the Kentucky Derby and three weeks after the Preakness Stakes, on a Saturday between June 5 and June 11.

And like most spectator sports, horse racing, at the Belmont Stakes and the Triple Crown are all about traditions, food and drinks. The Kentucky Derby is famous for it’s Mint Julep and Hot Browns Bibb Salads, while the Preakness Stakes is known for its Maryland Crab Cakes and Black Eyed Susans.

There are so many iconic food associated with New York City. And what comes to mind for me is a nice juicy steak, like the ones served at the legendary Delmonico’s Restaurant. Delmonico’s opened in Manhattan’s financial district in 1837 and it broke new ground in the American dining industry. It was the first establishment to go by the French term, “restaurant,” and the firsts did not end there.

del.jpegDelmonico’s was ahead of its time, allowing female patrons to dine without the accompaniment of a male escort. It was the first restaurant to have a printed menu, offer a separate wine list, use tablecloths and also the first to have diners sit at private tables.

Delmonico steak (or steak Delmonico) was one of several cuts of beef (usually the ribeye), with a thick-cut preparation popularized by Delmonico’s restaurant in New York City during the mid-19th century. A Delmonico steak may now, in the 21st century, refer to various cuts of beef steak, using preparations that vary regionally in the United States. The term “Delmonico steak” might refer to any thick-cut steak. In addition to the steak, the original meal also included a potato dish, known as Delmonico potatoes, prepared by making a mashed potato dish topped with grated cheese and buttered breadcrumbs, then baked until golden brown and served steaming.

With that being said, no other dish, but the Delmonico Steak would be the prefect meal serve to your guest on race day, with the accompaniment of side dishes like Dauphinoise Potatoes and Creamed Spinach or Green Beans .

Serves 6

Ingredients:
Six 20-ounce boneless prime rib-eye steaks, at room temperature
Sea salt, to taste
Coarsely ground black pepper, to taste
1/3 cup extra-virgin olive oil

For the Herb Butter:
3 fresh bay leaves
1 Tablespoon fresh thyme leaves
2 tablespoons sea salt
1 pound (4 sticks) unsalted butter, at room temperature

Directions:
For the Herb Butter:
Combine the bay leaves, thyme, and salt in a spice grinder and process until powdery.

Place the butter in a mixing bowl. Add the powdered mixture and, using a hand-held electric mixer, blend well.

Scrape the butter mixture onto the center of a sheet of plastic film. Pull the film up and over the soft butter and, using your hands, form the butter into a roll about 1 3/4 inches in diameter. Wrap tightly and refrigerate for up to 1 week, or wrap in freezer wrap, label, date, and freeze for up to 3 months.When ready to serve, unwrap the herb flavored butter and, using a sharp knife, cut crosswise into 1/2-inch-thick slices, allowing one slice per steak.

For the Steaks:
Clean, oil, and preheat the grill.Wipe excess moisture from the exterior of the steaks using a paper towel. Season one side with salt and pepper.

Place the steaks on the hot grill, seasoned side down. Grill for 3 minutes. Season the top side and, using tongs, turn the steaks and grill for 3 minutes to just sear the exterior.

Remove the steaks from the grill and, using a pastry brush, lightly coat both sides of each steak with olive oil.

Return the steaks to the grill and cook, turning occasionally, until the exterior is nicely charred and the interior has reached the desired degree of doneness on an instant-read thermometer.

Remove from the grill and let rest for 5 minutes before serving with a generous pat of Herb Butter.

Cook’s Notes:
Alternatively, you can also cook the steaks by pan searing.Sprinkle each steak with the pepper and salt; then rub each steak with a small amount of olive oil.

Pre-heat a cast-iron skillet over high heat; then place each steak in the skillet. Uncovered, sear on one side of the steak for 5 minutes then turn the steak over and sear the other side for 3 minutes.Reduce the heat and cook for an additional 8 to 10 minutes or until the internal temperature is 145 º F for medium doneness.

Serve each steak topped with slice of the chilled herb butter.

– – IMPORTANT FOOD SAFETY REMINDER – –

It is recommend to use an instant-read thermometer to check the doneness. Rare steak will have an internal temperature of 120 º to 125 ºF; medium-rare to medium should read 130 º to 150 º F. This should take somewhere near twenty minutes, depending upon the thickness of the meat and the heat. Above 150 º F, a steak is considered well-done, which is not a desirable temperature for a really good steak! A steak should sit for five minutes or so before cutting, so remember that it will continue to cook as it sits when you gauge the internal temperature.

Cooking temperatures and times and may vary for your oven, broiler stove top or grill.


Grilled Hanger Steak with Bacon Jalapeno Chimichurri Sauce

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Photo Credit: Victoria Pearson, Food&Wine Magazine, May 2007.

These herb-marinated steaks are accompanied by chimichurri, a South American sauce for grilled meats made with olive oil, parsley and garlic. E. Michael Reidt’s chimichurri has an indulgent addition to the classic recipe: bacon.   

Adapted from
E. Michael Reidt
Food & Wine Magazine
May 2007

Serves 8

Ingredients:

For the Steaks:
8 garlic cloves, smashed
4 thyme sprigs, coarsely chopped
2 rosemary sprigs, coarsely chopped
1 cup dry red wine
1 medium red onion, minced
2 tablespoons extra-virgin olive oil
Eight 6-ounce hanger steaks, trimmed
Salt and freshly ground pepper, to taste

For the Chimmichurri sauce:
4 garlic cloves, quartered
1/2 cup packed fresh flat-leaf parsley leaves
1/4 cup packed fresh oregano leaves
1 Jalapeno pepper, seeded and roughly chopped
1/4 cup red wine vinegar
Juice of 1 lemon
1 cup extra-virgin olive oil
Salt and freshly ground pepper, to taste
1/2 pound sliced bacon

 

Directions:
For the steaks: In a large, shallow dish, combine the garlic, thyme, rosemary, wine, onion and olive oil. Add the hanger steaks and turn to coat thoroughly. Cover and refrigerate for at least 4 hours or overnight.

For the chimmichurri sauce: Using a  food processor, pulse the garlic, parsley, oregano,  jalapeno, vinegar, lemon juice and olive oil until the herbs are pureed. Scrape into a bowl and season with salt and pepper.

In a large skillet, cook the bacon in 2 batches over moderate heat until crisp, about 8 minutes. Drain on paper towels and let cool, then finely chop.  Stir the bacon in to the sauce and pour the sauce into a serving bowl and  set aside.

Light a grill. Scrape the marinade off the steaks and season them with salt and pepper. Grill the steaks over a hot fire until charred all over, about 10 minutes for medium-rare meat. Transfer to a cutting board and let rest for 5 minutes.

Carve the steaks crosswise into thick slices and serve immediately with the chimmichurri.