Monday, October 24, 2005

Steak with garlic red-wine sauce; sauteed arugula; crispy roast potatoes

Recently, after a day of heavy fall work, I made the following meal. The steak came from a small nearby farm that lets its cows feed on pasture.

Steak with garlic red-wine sauce; sauteed arugula; roast potatoes; green salad
Serves two
2 smallish NY strip steaks
2 medium potatoes
Virgin olive oil
Sauteeing oil (I've been using pure olive oil lately; the best thing to use is clarified butter or grapeseed oil)
Vinegar (I've been using Sherry vinegar)
Salad greens
Lots of old, down-on-its-luck arugula (the local grocery store should have plenty of this; 1 bunch will probably suffice)
Sea salt and fresh-ground black pepper
6 cloves garlic
Chile flakes, to taste
I cup good solid red wine
2 or so tablespoons butter, cold

Preheat oven to 400.
Dry the steaks well with paper towels and salt and pepper them on both sides generously. Let sit while you continue cooking.
Slice potatoes in half lengthwise. Place flat side of each half down on cutting board, then cut into thin slices. Place in a bowl. Dry them with a kitchen towel as well as reasonably possible (this will help them brown); salt and pepper generously, give them a lashing of virgin olive oil; stir with hands until the potatoes are evenly dressed; then place them on a cooking sheet, in one layer. Put sheet in hot oven.

Mash a clove of garlic to a puree with some sea salt, and place in bottom of a salad bowl. Add a bit of vinegar, and about twice as much EV olive oil. Whisk and correct for seasoning. Clean salad greens and place on top of dressing, but do not toss.

Now finely chop two cloves of garlic, adding it to a cast-iron skillet with a bit of EV oilve oil (enough to cover the bottom) over low heat. Add a pinch (or two) chile flakes, and stir. Meanwhile, peel and thinly slice the other three garlic cloves, setting them aside. Wash arugula, but don't spin it dry, then tear it (or slice it) to small pieces. Add it to the skillet with the garlic and chile, and raise heat to medium. Add salt and pepper, and stir until it's wilted (just a minute or so.) Add a bit of vinegar, correct for salt, and divide the arugula on two serving plates.

Turn heat off and wipe the pan with a paper towel. Check potatoes; flip them over and return to oven.

Turn heat on cast-iron skillet to medium and add enough saute oil to cover the bottom. When oil smokes a bit, add the steaks. Brown them on both sides. If you like your meat more than rare, place the pan in the hot oven and let them cook for a couple of minutes there, after they've browned on both sides.

When the meat is done to your specs, place each steak on the serving plates, placing a clean plate on top of each one to keep the steaks hot while you make the sauce. (Foil works here, too).

Lower heat under cast iron skillet, pour off any fat that has built up, and add sliced garlic to the pan. Stir the garlic and let it cook until it has given off its aroma. (It's fine if it browns a little, but take care not to let it burn.) Add the cup of wine and raise heat to high. Stir with a wooden spoon, scraping up the precious brown bits and incorporating them into the sauce. Let the wine reduce by at least half.

The potatoes are done! Take them out.

When the sauce is reduced, lower heat and add cold butter in small chucks, stirring to incorporate each one. Correct sauce for salt. Spoon sauce over steaks. Divide potatoes between each plate. Toss the salad. Enjoy.
Note: The steak technique was inspired by the very good cookbook Simple to Spectacular, by Jean Georges Vongerichten and Mark Bittman.


At 1:48 PM, Blogger Paul Hue said...

"Sauteeing oil (I've been using pure olive oil lately; the best thing to use is clarified butter or grapeseed oil)"

Tom: Is clarified butter and grapeseed *always* better for sauteeing, or only for this instance?

At 1:45 PM, Blogger Marie said...

Hey, does the local farm have a name that you can pass along? Just wondering. Keep posting far I haven't been disappointed.

At 2:18 AM, Blogger Jenni said...

That sounds a little like our dinner tonight! Yum!

We had Sirloin steaks with a red wine reduction, garlic red mashed potatoes and corn. Thanks for the comments on our blog! :) Good to see you again!

At 9:01 PM, Anonymous Anonymous said...

好秘书 中国呼吸网 肿瘤网 中国皮肤网 癌症康复网 中国公文网 工作总结 个人工作总结 半年工作总结 年终工作总结 单位工作总结 教师工作总结 教学工作总结 学校工作总结 德育工作总结 财务工作总结 医务工作总结 安全工作总结 乡镇工作总结 党员工作总结 团委工作总结 公司工作总结 实习工作总结 班主任工作总结 党支部工作总结 办公室工作总结 学生会工作总结 工作报告 政府报告 述职报告 述职述廉 考察报告 自查报告 情况报告 调研报告 调查报告 申请报告 辞职报告 实习报告 验收报告 评估报告 工作汇报 思想汇报 汇报材料 情况通报 情况汇报 心得体会 学习体会 工作体会 培训体会 读后感 领导讲话 庆典致辞 节日致辞 开业开幕 演讲稿 竞聘演讲 就职演讲 比赛演讲 征文演讲 节日演讲 演讲技巧 工作意见 活动策划 工作方案 整改方案 实施方案 企划文案 营销方案 培训方案 应急预案 规章制度 法律法规 事迹材料 先进事迹 个人事迹 申报材料 学习材料 考察材料 经验材料 交流材料 自我鉴定 工作计划 工作规划 年度工作计划 学校工作计划 个人工作计划 团委工作计划 工会工作计划 单位工作计划 党支部工作计划 民主生活会 入党志愿书 入党申请书 入团申请书 转正申请书 党性分析材料 先教活动 整改措施 剖析材料 公告通知 模板范例 贺电贺词 常用书信 合同范本 社交礼仪 法律文书 论文


Post a Comment

<< Home