Sugar Rubbed New York Strip Steak with Blue Cheese and Tomato Salad
- For the Steak - Combine; Press on:
- 2 tbsp. brown sugar
- 1 1/2 tsp. ground black pepper
- 1/2 tsp. kosher salt
- 1 New York strip steak 1-1/2 " thick (12-16oz)
- For the Salad:
- Toss Together:
- 3 cups romaine lettuce, chopped
- 1/2 cup cherry tomatoes, quartered
- 1/3 cup blue cheese, crumbled
- Saute; deglaze and finish with:
- 1 strip thick-sliced bacon, minced
- 2 tbsp. shallots, minced
- 1/3 cup red wine vinegar
- 2 tsp. brown sugar
- 1 tsp. Dijon mustard
- salt and pepper
- 2 tbsp. olive oil
- Drizzle Vinegarette over:
- Serve with:
- Prepared salad and steak
- Baked Potatoes
Preheat oven to 450; heat in oven-proof nonstick skillet over medium.
Combine 2 tbsp. brown sugar, pepper, and salt in a bowl. Press sugar mixture onto both sides of the steak, then sear it on one side until browned, about 5 mins. Flip the steak and brown the second side for 2 minutes, then transfer pan to the oven to finish (about 8 minutes for medium rare). Remove steak and let rest on a cutting board.
Toss lettuce, tomatoes and blue cheese together while steak is in the oven; chill until ready to serve.
Saute bacon in a small skillet over medium-high heat until crisp; add shallots and cook until soft, about 2 mins. Deglaze with vinegar, then whisk in 2 tsp brown sugar, mustard, salt and pepper. Finish vinarette with oil and keep warm.
To serve, cut steak in half and place each half on serving plates. Divide salad between steaks. Drizzle over steak and salad with the warm vinegarette. Serve with baked potatoes if desired.