Tag Archives: steak

Chef Gabe’s Seared Bison NY Strip w/ Sweet Potato Mash & Sautéed Asparagus Recipe

Sweet potato, delicious asparagus and a juicy NY strip? Count us in. Chef Gabe, our July 2021 Chef of the Month‘s Seared Bison NY Strip with sweet potato mash & sautéed asparagus is the delectable recipe we never knew we needed. Steak-lovers, get cooking!

Seared Bison NY Strip with sweet potato mash & sautéed asparagus

Bison Steak Ingredients

  • 1 Bison NY Strip Steak
  • Kosher Salt
  • Black Pepper
  • Onion Powder
  • Garlic Powder
  • Smoked paprika
  • 3-5 Tbsp Olive Oil
  • 1 Branch Fresh Rosemary
  • 1 Sprig Fresh Thyme
  • 2 Cloves Fresh Garlic-Smashed

Mash Ingredients

  • 1 Medium-large Sweet Potato
  • 2 tbsp Melted Coconut Oil
  • 1/2 tbsp Ground Cinnamon
  • Pinch of Ground Nutmeg
  • 2 Tbsp Honey
  • Pinch of Kosher Sal

Asparagus Ingredients

  • 5 Spears Fresh Asparagus- Trimmed
  • 2-3 cups Chicken Stock
  • Black Pepper
  • ½ Fresh Lemon- Juiced
  • Brightfresh Micro Arugula

Directions

  1. Preheat oven to 400 degrees
  2. Place sweet potato in oven and cook for 30-45 minutes or until tender. Remove from oven and let sit.
  3. Remove steak from fridge and allow to set at room temperature for 30 minutes. Use paper towels to remove any surface moisture.
  4. Heat chicken stock in a medium size stock pot. Taste the stock to test the salt level. If too flat, add some kosher salt and bring to a simmer.
  5. Add asparagus to the stock and cook for 45 seconds to 1 minute. Take out one piece and test. If slightly tender, pull the rest and place in an ice bath to stop the cooking. Remove from bath and set aside.
  6. Blend together seasonings to create steak seasoning. This is whatever your preference is ex. More garlic, more onion or more pepper. Build it to your taste. Cover the steak with your seasoning blend.
  7. Place medium size sauté pan over medium high heat, add 2 tbsp of olive oil and place steak in hot pan. Sear for 90 seconds and check the sear, if the crust is solid then flip and lower the heat to medium, if not, sear for another 30 seconds.
  8. Once flipped, sear for 60 seconds and add more olive oil, garlic, thyme and rosemary and baste the steak.
  9. Flip steak on the sides to sear off any fat. Continue to baste the steak for another 2 minutes.
  10. Use a thermometer to achieve the desired cook. I recommend medium rare -130 degrees.
  11. Once its reached the desired temp, remove from pan and rest the steak, preferably on a roasting rack, place herbs and garlic from pan on top of steak to help flavor permeate further.
  12. Peel sweet potato and combine all the ingredients. Using a fork, mash together the ingredients until smooth. Taste and adjust the seasoning to your liking.
  13. .Heat a medium sauté pan over medium high heat, add 2 tbsp olive oil and add the asparagus. Sauté for 60-90 seconds and season with salt and pepper. Remove from heat and add a few tbsp of lemon juice to the pan. For meatier flavor, add a few tbsp of chicken stock before removing from the heat.
  14. To plate, place your mash on the plate first, then the asparagus and finally your steak. I recommend slicing the steak and finishing with a sprinkle of salt to season the inside of the steak. Top with the incredible Brightfresh Micro Arugula and enjoy.

Quick Tip: The micro arugula adds amazing spice and freshness to the dish. For more intense flavor, toss the arugula in a quick vinaigrette made from the lemon juice, honey and olive oil!

Connect with our July 2021 Chef of the Month

Instagram: @the_gabriellewis
Website: https://www.chefgabeonline.com/
Facebook: @GabrielLewis97
TikTok: @the_gabriellewis

Chef Anthony’s Ribeye Recipe

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You can never go wrong with a perfect cut of steak. Our June Chef of the Month, Chef Anthony, has shared his impressive 16oz Ribeye w/ Parmesan Kale, Fried Onions, Rum Bordelaise and Garlic Herb Compote Butter. You can find how to make a sizzling ribeye below!

Ribeye & Bordelaise Ingredients

  • 1/2 cup red wine
  • 1/2 cup rum
  • 2 sprigs fresh thyme
  • 2 shallots, finely diced
  • 1 bay leaf
  • 4 tbsp. Demi-glace
  • 16 oz rib eye
  • 2 tbsp. canola oil
  • 1 tbsp. chilled unsalted butter, diced
  • 1 tsp. chopped fresh rosemary
  • 1 tsp. chopped fresh thyme
  • Kosher salt and freshly ground black pepper, to taste

Parmesan Kale Ingredients

  • 1 cup heavy cream
  • 2 cups kale
  • 8 oz sliced parmesan
  • Kosher salt & freshly ground pepper to taste

Garlic Herb Compote Butter Ingredients

  • 1 lbs softened butter
  • 12 oz fresh minced garlic
  • 3oz fresh chopped thyme
  • 3oz fresh chopped rosemary
  • 3oz fresh chopped oregano
  • 3oz fresh chopped basil
  • 3oz kosher salt
  • 1oz fresh ground pepper

Fried Onions

  • 1 Sliced red onion
  • 3oz all purpose flour
  • 2 oz corn starch
  • Kosher salt & fresh ground pepper to taste.

Directions

  1. Gather butter ingredients together.
  2. Heat a skillet over medium-high heat and add the canola oil.
  3. Place the steak on the skillet and cook for about 15 minutes.
  4. Reduce the heat, add rosemary, thyme, and Garlic Herb ingredients.
  5. Cook butter until foaming, tilt the skillet towards it.
  6. Add Parmesan Kale and Fried Onions if desired!
  7. Add Bordelaise sauce.

Connect with our June 2020 Chef of the Month

Instagram: @chef.anthony.smith

Websitehttps://chefskitchencatering.com/

Chef Claude’s Sirloin & Mushroom Casserole Recipe

sirloinOur August Chef of the Month, Chef Claude of Pizza Rustica Hollywood, has shared with us a recipe to save for a romantic date or dinner party for two – his sirloin with a mushroom casserole and white bean tomato salad. Steak can sometimes be a daunting challenge, but Chef Claude’s elegant recipe, featuring two succulent side dishes, can be easily prepared with the steps below!

 Ingredients: 

1 7oz lean sirloin

Butter

Olive Oil

White Wine

Red Wine Vinegar

1 cup mushrooms

Minced garlic

Parsley

Asiago Cheese

2 Tomatoes

1/4 Onion

1/4 Can of White beans

Salt/Pepper to taste

Directions: 

Lean Sirloin

  1. Pre-heat a pan and brush your steak with half an ounce of olive oil and salt/pepper.
  2. Sear steak on hot pan for 2 minutes on both sides, if steak is an inch thick.
  3. Place on a cutting board to rest for at least 5 minutes. Once rested, slice steak against the grain.

Mushroom Casserole

  1. Pre-heat butter and olive oil in a pan.
  2. Cook mushrooms in butter and olive oil at medium heat until tender.
  3. Halfway through cooking, add minced garlic, parsley, salt/pepper, and a splash of white wine.
  4. Let liquids deglaze the pan and add asiago cheese. Let cheese melt at low heat while covered.

Tomato White Bean Salad

  1. Dice 2 tomatoes and a ¼ of an onion. Place in a bowl.
  2. Add fresh basil, parsley, olive oil, and ¼ can of white beans that have been rinsed.
  3. Splash with red wine vinegar and salt/pepper to taste.
  4. Toss salad and refrigerate for at least 30 minutes.
  5. Serve with tortilla chips on the side.

Connect with Our August Chef of the Month:

Shop his look!

Instagram: @pizzarusticahollywood

Facebook: Pizza Rustica- Hollywood

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