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New York Strip Steak, New Potatoes & Newborn Baby Spinach Salad: Heather & Eric
You might think there's nothing "new" about an all American meal of steak and potatoes but Heather and Eric brought this oldie but goodie back to life with their culinary touches!
The potatoes were mixed with scallions, jalapenos, and white cheddar cheese while the steak was served on a bed of fresh herbs and balsamic vinegar... truly amazing!!!
And we have to give Heather credit for her creativity on the "new"born baby spinach salad!
Recipes:
Florentine-style New York Strip Steaks:
Makes 4 steaks, Total Time 20 minutes
4 New York strip steaks (1/2 lb each)
Salt & black pepper
1/4 cup olive oil
1 T each chopped fresh chives, rosemary, parsley, and sage
Balsamic vinegar to taste
Preheat grill to medium-high. Season steaks generously with salt and pepper, then grill to desired doneness, about 4 minutes per side for medium-rare.
Combine oil and herbs on a a large platter. Transfer grilled steaks to platter and let rest 5 minutes, turning them occasionally to coat with oil and herbs. Drizzle each steak with balsamic before serving.
Jalapeno Cheddar Fried New Potatoes:
Makes 3 cups, Total Time 30 minutes
1 lb. new potatoes, cut into 1 1/2" pieces
2 T peanut oil
1/4 cup scallions, chopped
1 jalapeno, sliced
Salt & pepper to taste
1/2 cup white Cheddar, shredded
Cook potatoes in a suacepan of salted water for 10 minutes; drain. Heat oil in a large cast iron skilled over medium-high. Fry potatoes in oil until golden, about 5 minutes. Add scallions and jalapeno, saute 1 minute, then season with salt and pepper. Off heat, sprinkle with cheese.
Spinach Salad with Balsamic Vinaigrette:
2 T balsamic vinegar
1 garlic clove, minced or pressed
1/2 t dried oregano
1/2 t Dijon mustard
1/4 t kosher salt
1/4 t black pepper
1/4 cup olive oil
Mix ingredients well and pour over baby spinach and red onions
