Sunday, December 19, 2010

Bobby Flay's New York Strip with Blue Cheese, Vidalia Onion Jam and Warm Potato Salad with Mustard Vinaigrette

Recipe courtesy Bobby Flay, 2008 Show: Grill It! with Bobby FlayEpisode: Rib Eye Steaks

Onion Jam:

  • 2 tablespoons bacon drippings
  • 3 Vidalia onions, peeled, halved, sliced 1/4-inch thick
  • 2 cloves garlic, finely chopped
  • 1 jalapeno chile, finely diced
  • 1/2 cup red wine
  • 1/4 cup red wine vinegar
  • 2 tablespoons creme de cassis
  • 2 tablespoons grenadine
  • Honey, to taste
  • Salt and freshly ground black pepper
  • 1/4 cup chopped fresh flat-leaf parsley: Directions

Heat grill to high. Heat a cast iron skillet until hot, but not smoking. Add the drippings, heat, and then the onions, garlic, jalapeno, wine, vinegar, cassis, grenadine and salt and pepper and cook, stirring occasionally, until the liquid mixture is thickened and jam-like, about 20 minutes. Taste and season with honey, salt and pepper. Stir in the parsley, transfer to a bowl and let cool to room temperature: Warm Potato Salad with Mustard Vinaigrette:

  • 2 1/2 pounds red new potatoes
  • 1/2 pound slab bacon, cut into lardons and cooked until golden brown and crisp, 2 tablespoons drippings reserved
  • 1/4 cup red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon honey
  • 2 cloves chopped garlic
  • Salt and freshly ground black pepper
  • 1/4 to 1/3 cup olive oil
  • 2 tablespoons roughly chopped basil leaves
  • 2 tablespoons roughly chopped flat-leaf parsley

Put the potatoes in a large saucepan, cover with cold water and season with 1 tablespoon kosher salt. Bring to a boil and cook until tender when pierced with a knife. Drain, let cool for a few minutes and quarter

While the potatoes are cooking, whisk together the drippings, vinegar, mustard, honey, garlic, salt and pepper. Slowly whisk in the olive oil, and then stir in the chopped basil and parsley.

Add the warm potatoes and the bacon to the vinaigrette and gently fold to combine. Serve with the steak: Grilled NY Strip:

  • 2 tablespoons kosher salt
  • 1 tablespoon coarsely ground black pepper
  • 1 tablespoon finely chopped fresh thyme leaves
  • Canola oil
  • 4 NY Strip steaks (12-ounces each) removed from the refrigerator 20 minutes before grilling
  • 3/4 pound wedge blue cheese (recommended: Cabrales), room temperature
  • 2 to 3 tablespoons heavy cream
  • Handful parsley sprigs

Heat the grill to high. Mix together the salt, pepper and thyme in a small bowl. Brush the steaks with oil on both sides and season with the salt mixture. Grill steaks until golden brown and slightly charred on both sides and cooked to medium-rare doneness.

Just before the steaks are done, use a fork to mash the cheese with some of the cream, so that it is chunky but a bit creamy. Mound some on each steak, and let melt very briefly, so the steaks don't overcook. Remove to a platter and let rest 5 minutes before serving. Top with parsley sprigs and serve. Bobby's World Famous Steak Rub from Mesa, Bar Americain and Bf Steak

  • 1 cup ancho chili powder
  • 1/3 cup Spanish paprika
  • 3 tablespoons ground dried oregano
  • 3 tablespoons ground coriander
  • 3 tablespoons dry mustard
  • 1 tablespoon ground cumin
  • 1 tablespoon kosher salt
  • 1 tablespoon ground black pepper
  • 2 teaspoons chile de arbol, optional

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