Wednesday, January 29, 2014
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New York Strip Steak with a Salad of Home Roasted Sweet Peppers
New York Strip Steak with a Salad of Home Roasted Sweet Peppers
I went to the Supermarket yesterday morning and was undecided as to what to have for dinner. The two contenders were Meatloaf and Macaroni and Cheese or something with homemade roasted peppers. I love roasted peppers and I knew red and yellow sweet peppers were on sale for $1.99 as opposed to the usual $3.99 per pound. I figured if I found a steak or roast which was on sale, I would go for that option. Meatloaf is a good standby, but I can make that anytime. Lucky for me, New York strip steaks were on sale for a fabulous price of $5.99 per pound and I was able to get a 2 inch thick, beautiful strip steak, large enough for plenty of leftovers for about $6.50.
Roasted red or yellow peppers are very easy to make at home and really delicious. They can be used in a variety of ways: marinated and served as an ingredient in a salad, alone as a side dish, or as a topping on pizza and sandwiches. Start with a clean dry pepper and, if you have a gas stove, simply place the pepper directly on the grates right over the burner. If you do not have a gas stove, you can place the peppers on a baking sheet and place them under the broiler. Allow to completely char on one side and then keep turning them until the pepper is appears black and burnt on all sides. Immediately place in a bowl and cover with plastic wrap. Allow the peppers to sit and let the steam work on loosening the skins until they are cool enough to handle or about 15-20 minutes. Peel the skins off the pepper either with your hands or between two paper towels. Do not run under water or you will rinse of the flavor. Cut around the stem to remove and discard all of the seeds inside the pepper as well. Dry thoroughly inside and out and cut into 1 inch strips. Place in a bowl with a 1 thinly sliced garlic clove, 1/4 cup olive oil, 2 tablespoons of balsamic vinegar and salt and pepper. Combine well, cover the bowl and set aside. At this point, you can refrigerate them in an airtight container for 2-3 days. Right before serving mix in a small bunch of chopped fresh basil and some crumbled Maytag blue cheese as I did, or, if desired you may certainly omit or substitute the fresh herbs and cheese with another you prefer.
A steak this beautiful was best prepared as simply as possible in order to best enjoy the juicy, tender, meat. I seasoned liberally with a mixture of sea salt, freshly ground pepper, garlic powder and tiny bit of cayenne. To a very hot preheated cast iron skillet, I added the steak and seared it for about 3 minutes per side. I then placed it in a 425 degree oven to finish cooking for about 10 minutes. Remove the the steak from the pan and allow to rest and a serving plate for about 15 minutes. This steak was cooked to a perfect medium rare (please adjust the times either up or down according to whether you prefer your steak more or less rare). Serve with some grilled sourdough bread and the marinated home roasted peppers for a fantastic dinner... oh, and you musnt forget the red wine!
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