#ny steak

[ronniewoo]

Yellow Bell Pepper Chimichurri Sauce 

1 yellow bell pepper, deseeded and finely chopped

1 cup of flat leaf parsley, minced

2 garlic cloves, minced

2 tablespoons of fresh oregano leaves

½ cup of extra virgin olive oil

3 tablespoons of red wine vinegar

5-finger pinch of salt

5-finger pinch of ground black pepper

 Instructions:

Combine all ingredients together and serve with your favorite meat. Enjoy!

[mybeadsprites]

[sabrinawhill]

The California Kitchen: Parmesan Garlic Crusted NY Steak

The California Kitchen: Parmesan Garlic Crusted NY Steak

In today’s California Kitchen, learn to cook amazing Parmesan Garlic Crusted NY Steak with The Untamed Chef, Albert J. Hernandez. Here is what you will need:

3 T Canola/ Vegetable Oil TT S+P 4 Ny Steaks , 4 Oz Each 1 C Parmesan Cheese 2 T Garlic 1 T Dehydrated Chive

Parmesan Garlic Crusted NY Steak

For this and many more of these recipes visit: www.ajhtheuntamedchef.com

Watch…

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[solostwofood]

Pan-Seared, Oven-Finished New York Strips with Balsamic Caramel

[paulishungry]

If you haven't tried cooking sous vide yet, what are you waiting for? It's as easy as putting a steak in a freezer bag, squeezing out all the air, and placing it in a pot of 130° water for 45 minutes. After that, just sear it on a cast iron skillet that's as hot as you can get it. Served here with Modernist Macaroni and Cheese and steamed broccoli.

This method will suffice until the Sansaire is out on the market.

[raw-blow]

Dinner

[nopalize]

Of all of the domaines we represent, no other serves more as our cornerstone, stands more in the defense of terroir, and is more intricately interwoven with our own history, than that of the iconic Peyraud family of Domaine Tempier.

This is the opening line on the importer, Kermit Lynch's website. By his and all accounts, this is the flagship domaine for the highly touted portfolio. On the website, there is a well written tale of the union of Lulu Tempier and Luncien Peyraud. Lucien died in 1996, but the Tempier label is celebrated and enduring. 

They are mostly known for their rosé, which became a cult wine-fashionable among all of the somms. It is delicious. And rosé from Bandol (and Provence) are typically very good. They are fleshly, lightly spiced and inordinately easy to drink. 

Our Bandol at Nopa comes in a half bottle. It is a red blend from 2008. It is 80% Mourvedre, with the remaining grapes, equal part Grenache and Cinsault. Bandol is the only appellation in France with Mourvedre listed as they primary grape.

Not surprisingly, Tempier Bandol tasted like true Bandol. It was sturdy, and really brawny, but not exuberant. Mid palate showed lots of dark chocolate and dark spice. Tannins were firm, but not tacky or fruity. It's a really serious wine. It speaks honestly of Bandol and is well made. This wine would be well suited for one of our NY Steak nights or, if you're feeling like spoiling yourself, have it with a burger. With cheddar. That'd be delicious. 

[lookwhaticookedma]

NY Steak Anyone?

Labour Day weekend - is meat sale weekend!  Your local grocery store usually has really good deals with meat value packs.  So what I do is go and buy a big load of meat for 50+% off and freeze it for awhile.  And...have you guys seen the new vacuum Ziploc bags??? I just got them at Target 2 days ago and was excited to buy the meat so I can use these bags.  They are so cool!  So off I went with the boo to the market and got a bit of beef and pork, now happily resting in my freezer. :)

So for dinner I used 2 NY Steaks we purchased at the market and for sides I had zucchini and mushrooms.  Yup, I like my mushrooms.  So here's the recipe:

Ingredients:

2 thick cut NY Steaks

3 medium sized zucchinis, cubed

7 medium sized crimini mushrooms, cubed

1/2 cup of black beans

Cumin powder

3 cubes of garlic seasoning (2 cloves)

3 cubes of onion seasoning (2 tbsp chopped onions

Olive oil )

The cubes of garlic and onion seasoning are a new discovery for me. Found them in the Ethnic isle at my local store.  I found them irresistible and had to purchase them. Made by Knorr and there's 20 cubes per box.  1 cube of garlic seasoning is the equivalent of 1 garlic clove and 1 cube of onion seasoning is 1 tbsp of chopped onion. They both smell yummy!   

Directions:

 1. Heat up the grill.  Season the steaks with cumin, 1 cube of garlic and 1 cube of onion.  The cubes contain salt already so I didn't need to salt the steaks.

2. Spray the grill with olive oil and put them steaks on.  Grill each side for 5 mins each for medium steaks.  You might want to eye it depending on the thickness of your steak.

3. In the meantime, heat up a tbsp of olive oil and add the mushrooms to a pan. Saute for 3-4 mins.

  4. Once they are all sweaty and juicy, add the cubed zucchini. This is when you add the rest of the garlic and onion cubes.  When you do it, use your fingers to crumble and spread the seasoning all over the vegetables.  Cook all this for about 5 mins and add the black beans.  

5. When the steaks are ready, remove them from grill and let them rest for another 5 mins.

It's plating and eating time! My steaks were so large - it was hard to finish it all! Emerson had to help me a bit.  The boo of course finished it all and was sucking the bones too. :)