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 warm potato salad with mustard vinaigrette

1.2kg red new potatoes
450g slab of streaky bacon, cut into lardons and cooked until golden brown and crisp, 30ml drippings reserved
60ml red wine vinegar
30g Dijon mustard
1 tsp honey
2 cloves chopped garlic
Salt and freshly ground black pepper
60ml to 80ml olive oil
10g roughly chopped basil leaves
5g roughly chopped flat-leaf parsley

For the griddled New York strip

2 tbsp salt
1 tbsp coarsely ground black pepper
5g finely chopped fresh thyme leaves
Canola oil
4 NY Strip steaks (360g) removed from the refrigerator 20 mins before griddling
375g blue cheese (recommended: Cabrales), room temperature
30 to 45ml double cream
Handful parsley sprigs
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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