Adapted from The Kitchen Sessions with Charlie Trotter
Finally back in the kitchen after a nearly two week trip overseas for work...I sampled the local flavors in Istanbul and Prague, but now I am so glad to be eating my own food again! And oh my goodness, we definitely chose an incredible recipe for our Friday night! This dish is surprisingly simple and affordable with very few ingredients, but the flavors of those ingredients combine together for mouth-watering results. I liked it so much that I told Erich I wanted it again on Sunday...perfect our technique so that we can serve it to guests asap, you know? :)
As a rule, I don't plan to post the full copy of a recipe from a cookbook on this blog. In this case, we made a few significant changes to the recipe in the book, so I am posting our version.
Ingredients
2 NY strip steaks
2 shallots
1/2 c olive oil
2 cloves garlic, minced
4 disks sliced from a tube of pre-cooked polenta
~1T thyme
3T balsamic vinegar
1T fresh chopped chives
Peel the shallots and place them, whole, in a small oven-safe saucepan with the olive oil. Bake at 350 degrees for 50 minutes, or until the shallots are soft. Once the shallots are soft, remove them from the oven and let them cool, then remove from the oil and slice them the long way. Reserve the oil for the vinaigrette.
Heat the garlic in a little butter and olive oil until they just begin to brown. Spoon a little more olive oil ( I used some from the shallot pot) into the pan and add the polenta disks. Sear on each side until they turn golden brown.
Season the steaks with salt, pepper, and the thyme. Grill the steak to your liking.
Whisk the vinegar and chives into the oil to create the vinaigrette. Place 2 polenta disks on each plate, and the steak on top of the polenta. Place the sliced shallot on top of the steak, and pour the vinaigrette on top.
We served asparagus on the side, which was so yummy with the vinaigrette. I recommend a bold red wine, such as Zinfandel or Malbec.
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