NEW YORK STRIP - PRIME WITH COFFEE-BOURBON GLAZE, TOBACCO ONION RINGS AND GREEN BEAN SALAD

By akselden

"Tobacco" refers to the rich color, not an
ingredient.

Ingredients

• FOR TARRAGON VINAIGRETTE:
• 1 C. all-purpose flour
• 7 T. cornstarch
• 1 T. ground black pepper
• 2 1/2 tsp ground paprika
• 1 tsp salt
• 3/4 tsp. ground thyme
• 3/4 tsp. ground oregano
• 1 large sweet onion, such as Vidalia
• 4 C. vegetable oil for frying
• 2 T. tarragon vinegar
• 2 T. lemon juice, freshly squeezed
• 1/2 tsp. sugar
• salt and pepper to taste
• 1/2 C. extra-virgin olive oil
• FOR COFFEE-BOURBON GLAZE:
• 1 T. butter
• 1/4 large white onion, coarsely chopped
• 1 T. brown sugar, packed
• 1 1/2 T. molasses
• 2 1/2 tsp malt extract (available in bakery section) or honey
• 2 T. malt vinegar
• 1 T. orange juice concentrate
• 2 T. ketchup
• 3 T. coffee, freshly ground
• 3/4 tsp. garlic puree
• 3/4 tsp. ground dry mustard
• dash cayenne pepper
• 1/2 tsp. black pepper, freshly ground
• 3/4 C. water
• 1 oz. bourbon
• FOR GREEN BEAN SALAD:
• 3 C. trimmed green beans, blanched, drained and cooled quickly in a bath of ice and water to preserve color
• 9 button mushrooms, brushed, cleaned, sliced thinly crosswise
• 6 10-oz. trimmed prime New York steaks
• salt and pepper

Details

Servings 6

Preparation

Step 1

For onion rings, mix all dry ingredients and set aside, Slice onion paper thin; separate into rings, Toss rings in flour mixture and shake off excess.

Deep-fry at 275 degrees until golden brown and crisp. Drain on paper towel and season with salt while still warm. Set aside to cool.

For vinaigrette, combine vinegar, lemon juice, sugar, salt and pepper in small bowl. Whisk in oil to emulsify completely.

For glaze, melt butter, add onions and cook slowly until soft and rich brown color. Season with salt. Add sugar, molasses and malt extract or honey and cook slowly until thick enough to coat a spoon, Add vinegar, orange juice, ketchup, coffee, garlic, mustard, cayenne and black pepper.

Cook until very thick, Place mixture in blender; add water and bourbon and puree thoroughly. Strain through fine mesh sieve and chill.

Grill steaks to desired doneness.

To serve: Toss green beans and mushrooms with tarragon vinaigrette, season generously with salt and pepper, and divide among six plates. Top each with a cooked steak glazed with enough sauce to make a generous mound of onion rings adhere. Serve immediately.