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New York strip with blue cheese, sweet onion jam and warm potato salad with mustard vinaigrette

  • Preparation Time50 mins
  • Cooking Time45 mins
  • Serves4
  • DifficultyEasy

For the onion jam

30ml bacon drippings
3 sweet onions, peeled, halved, sliced 0.5cm thick
2 cloves garlic, finely chopped
1 jalapeno chilli, finely diced
120ml red wine
60ml red wine vinegar
30ml creme de cassis
30ml grenadine
Honey, to taste
Salt and freshly ground black pepper
15g chopped fresh flat-leaf parsley
For the onion jam:
1) Heat griddle to high. Heat a cast iron skillet until hot, but not smoking. Add the drippings, heat, and then the onions, garlic, jalapeno, wine, vinegar, cassis, grenadine and salt and pepper and cook, stirring occasionally, until the liquid mixture is thickened and jam-like, about 20 mins. Taste and season with honey, salt and pepper. Stir in the parsley, transfer to a bowl and let cool to room temperature.

For the warm potato salad with mustard vinaigrette:
1) Put the potatoes in a large saucepan, cover with cold water and season with salt. Bring to a boil and cook until tender when pierced with a knife. Drain, let cool for a few minutes and quarter.

2) While the potatoes are cooking, whisk together the drippings, vinegar, mustard, honey, garlic, salt and pepper. Slowly whisk in the olive oil, and then stir in the chopped basil and parsley.

3) Add the warm potatoes and the bacon to the vinaigrette and gently fold to combine. Serve with the steak.

For the grilled New York strip:
1) Heat the griddle to high. Mix together the salt, pepper and thyme in a small bowl. Brush the steaks with oil on both sides and season with the salt mixture. Griddle steaks until golden brown and slightly charred on both sides and cooked to medium-rare doneness.

2) Just before the steaks are done, use a fork to mash the cheese with some of the cream, so that it is chunky but a bit creamy. Mound some on each steak, and let melt very briefly, so the steaks don't overcook. Remove to a platter and let rest 5 mins before serving. Top with parsley sprigs and serve.

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