RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3516
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Recipe Name: |
New York Strip Steaks with Grilled Fennel Salad and Paprika Butter - Copy |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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Course: |
Entree |
Used in Baskets: |
No |
Base: |
Beef |
Kosher: |
No |
Ethnicity: |
American |
Kosher for Passover: |
No |
Preparation Time: |
30.00
Minutes |
Number of Servings: |
4 |
Inactive Prep Time: |
30.00
Minutes |
Original Num Servings: |
4 |
Cooking Time: |
15.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
0 |
Approx. Cost/Serving: |
$7.10
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
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Cup
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Tested: |
No |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
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Ingredients:
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Directions:
Mash the roasted garlic and anchovies on a cutting board with the flat side of a knife to make a paste. In a mixing bowl, cream the butter with a wooden spoon or spatula. Add the paprika, thyme leaves, and the mashed garlic mixture. Mix until the ingredients are well blended and the butter is red; set aside at room temperature.
Rub both sides of the steaks with oil, season with a generous amount of salt and pepper. Put the steaks on a large platter and toss the rosemary and thyme on top. Drizzle with a bit more olive oil and cover with plastic. Allow the steaks to marinate for 30 minutes to 1 hour. Place a large grill pan on 2 burners over medium-high heat or preheat a gas or charcoal grill and get it very hot. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel then carefully and quickly wipe the hot grates of the grill; this will create a non-stick grilling surface. Grill the steaks about 7 minutes per side for medium-rare.
While the steaks are working, put the fennel rings in a bowl and drizzle with a healthy dose of olive oil; add the juice of 1/2 of a lemon. Put the fennel on the free side of the grill and grill for 5 minutes per side. Take everything off the grill; let the steak rest while you put the salad together. Put the grilled fennel in a bowl and add the remaining salad ingredients: the olives, basil, red pepper flakes, coriander, and remaining lemon juice. Drizzle with another dose of olive oil, season with salt and pepper and give the salad a good toss. This salad is best when the fennel is still warm, so lather the steak with the paprika butter and serve it with the salad as soon as possible. |
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Nutrition per Serving: |
Calories: |
1391 |
Total Carbs: |
9.5 |
Net Carbs: |
0.0 |
Cholesterol: |
192.3 |
Fat: |
124.0 |
Protein: |
51.84 |
Fiber: |
4.55 |
Sodium: |
540.83 |
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