My barbeque has been sitting downstairs for eons now, all brand new, stainless steel, a lovely beast it is, grazing on my basement floor, in pieces, waiting for some love.
So I have to turn to my trusty stove and oven to make a good steak, which is good, but not as good a charbroiled steak from a barbeque grill. Calgary is known for their beef. I know my beef. There are steakhouses here that I skip in favour of the old boy’s club downtown that still grills steak in a glass enclosed barbeque showcase. You just can’t beat the flavour.
At home though, I’m not that snobby.
Or, I try not to be. Or, more like, I can’t be. At home, I have to make do with what I have and do well with it, hence my trusty stove and oven. There’s a simple method to making a good steak at home without a grill or barbeque and that is a pan-fried steak. You can choose to finish it off in the oven but I, like Chris tells me, like my cow still moving, somewhat. The oven isn’t always needed. Today’s entry is about a New York strip, seared over a hot pan accompanied with some nice bark, which is cause for you take a few bites of the strip of fat that usually gets discarded.
NOTE: Murphy’s Law took over in the photography and for some reason, all but one photo turned out crisp and clear. I solidly promise though that the one picture that survived is going to at least make you imagine. J
Steak & Lentil Salad
Yields 2 servings (extra for the lentil salad)
Steak
2 New York Strip steaks, 5 – 6 oz
2 cups of rapini, washed, trimmed and cut in half cross wise
Salt
Pepper
Sunflower oil
Lentil Salad (Adapted from this original recipe)
2 cups of cooked lentils (or canned)
4 tbsp of extra virgin olive oil
4 tbsp of balsamic vinegar
4 tbsp of mint, finely chopped
2 cloves of garlic, minced
1 medium tomato, chopped
½ cup of sun dried tomatoes, chopped
1 large red bell pepper, chopped
4 green onions, finely sliced
1 cup of light feta cheese, crumbled (optional)
Salt
Pepper
Pat steaks dry with paper towel. Rub salt and pepper on both sides of the steak. Set aside on a plate at room temperature.
In the meantime, make the lentil salad by whisking the oil and vinegar in a large bowl. Season the dressing with salt and pepper. Taste and adjust. Add all ingredients except for the cheese. Toss to coat. Taste and adjust with more salt and pepper as needed (careful not to over salt the salad since the feta will be salty). Set the salad aside to marinate at room temperature.
Heat a skillet over high heat. Brush the steaks with sunflower oil on one side. Once the skillet is hot sear the oiled side for 2 minutes. While searing, brush the top side with oil as well. After 2 minutes pass, flip the steaks to sear the other side for 2 minutes. When finished, use a pair of tongs to sear the side fat until crispy (use the tongs to hold up the steaks one at a time). Set the steaks on a cooling rack to rest.
NOTE: If you want a medium to well done steak cook both sides for additional 2 – 3 minutes.
Using the same pan, add a tablespoon of sunflower oil and sauté the rapini over high heat. Season with salt and pepper. Add the chicken broth and simmer until the broth is completely absorbed by the rapini. Saute the rapini until they are bright green and tender. Remove the pan from the heat.
Plate half a cup of lentil salad sprinkled with 1 – 2 tablespoons of feta. Place the warm steak on top of the salad and top with half of the rapini.
