Pancetta and Basil Basted NY Strip with Tomato, Grilled Melon, and White Balsamic Essence
Keto Diet Recipe
The combination of fresh herbs and pancetta enhances your freshly grilled steak in an incredible way; this recipe pairs your steak with a classic combination of grilled melon and tomato
Ingredients
For the Steak:
- 2 ABF Angus NY Strip Steaks (10 oz.)
- 2 tbsp. Extra Virgin Olive Oil
- 2 tbsp. Fresh Basil (Chiffonade)
- 1 Cup Pancetta (Medium Diced)
- Salt and Pepper – to taste
For the Sliced Tomato and Melon:
- 1 Beefsteak Tomato (Sliced into four even, thick slices)
- 1/4 Honeydew Melon (Sliced into six ½-inch thick slices and Grilled)
- 1/4 Cup Pancetta Fat (approx. amount leftover from the pancetta for the steak)
- 1/2 Cup White Balsamic Vinegar
- 1 tbsp. Fresh Thyme (Chopped)
- Salt and Pepper – to taste
Directions
- Sauté Pan and Small Pot
- To begin, cook the diced pancetta fully and reserve the fat. In a sauté pan or small pot, reduce the white balsamic vinegar by half and then add the pancetta fat and allow to simmer for just a minute over low heat just to warm the fat through. Assemble your grilled melon and sliced tomato by drizzling with the vinegar and pancetta fat sauce, fresh thyme, and seasoning. Serve alongside the grilled NY Strip.
- Oven, Broiler, Grill, Sauté Pan
- Season your steak with salt and pepper and proceed to begin cooking your NY Strip, halfway through the coking process (after the first sear) add your olive oil and basil and continue cooking the steak. Once the steak is finished, top the steak with the cooked pancetta and serve.
Tips:
- When applying fresh herbs to your grilling item, try to add the fresh herbs halfway through the coking process so they do not become bitter, to do so mix the herbs with olive oil so they are easier to apply.
Recommended Sides:
- 1 Cup Sautéed Spinach
- 1 Cup Grilled Zucchini
Blueberry Balsamic Marinated NY Strip with Fennel Confit and Arugula Salad
Paleo Diet Recipe
Adding a layer of fruit to your steak preparation will impart a completely new layer of flavor to your seared beef
Ingredients
For the Steak:
- 2 ABF Angus NY Strip Steaks (10 oz.)
- 1/4 Cup Extra Virgin Olive Oil
- 1/2 Cup Fresh Blueberries
- 4 tbsp. Molasses
- 1/2 Cup Balsamic Vinegar
- Salt and Pepper – to taste
- 1 Ziploc Bag
For the Fennel:
- 1 Bulb Fennel (Tops removed, Sliced ½ inch thick)
- 1 Shallot (Thinly Sliced)
- 1/2 Cup Extra Virgin Olive Oil
- Salt and Cracked Black Pepper (to taste)
For the Arugula Salad:
- 4 Cups Loosely Packed Arugula
- 1/2 Orange (Segmented and Zested)
- 2 tbsp. Extra Virgin Olive Oil
- 1/2 Lemon (Zested and Juiced)
- Salt and Cracked Black Pepper (to taste)
Directions
- Food Processor. Oven, Grill, Broiler, Sauté Pan
- In a blender or food processor, puree the blueberry, vinegar, molasses, and olive oil together until smooth. Proceed to marinate the steaks for 20 minutes in a Ziploc bag. After the 20 minutes, take the steak out and a season with salt and pepper and cook to your desired temperature. The char will caramelize the blueberry marinade and impart an incredible flavor.
- Sauté Pan
- To prepare the fennel, heat the olive oil over medium heat and add the shallot and fennel. Continue to cook for 15-20 minutes of medium to low heat, stirring frequently until the fennel is super soft.
- Mixing Bowl
- Combine the salad ingredients together and reserve for plating. Onto the plate add the steak and top it with the fennel confit. Serve alongside the Arugula Salad.
Tips:
- Marinades do not always work when you’re producing a quick meal but with fruit forward marinades, you are able to impart flavor quickly and also develop a whole new flavor when the natural sugar caramelizes with the meat.
Recommended Sides:
- 1 Cup Potato Salad (Mayonnaise made from Extra Virgin Olive Oil)
- 1 Cup Marinated Cherry Tomatoes
Butter Seared NY Strip Steak with Oven Roasted Mushroom Ragu
Gluten Free Recipe
With the right technique you do not need to cheat with premade gravy, this will be the steak recipe you prepare most
Ingredients
For the Steak:
- 2 ABF Angus NY Strip Steaks (10 oz.)
- 4 tbsp. Butter (Cubed)
- Salt and Pepper – to taste
For the Ragu:
- 1 Cup Cremini Mushrooms (Quartered)
- 1 Cup Shiitake Mushrooms (Sliced)
- 1 Cup Oyster Mushrooms (Cut into Fork Ready Pieces)
- 2 tbsp. Fresh Thyme (Chopped)
- 2 tbsp. Extra Virgin Olive Oil
- 2 tbsp. Garlic (Chopped)
- 2 tbsp. Shallot (Sliced)
- 1 Cup Beef Stock
- 1/2 Cup Butter (Cubed)
- 2 tbsp. Chives (Finely Chopped)
- Salt and Pepper – to taste
Directions
- Sheet Pan, Oven
- Mix the mushrooms, thyme, olive oil, and salt and pepper and place into a 450-degree pre-heated oven for 10 minutes or until the mushrooms are crispy but still are “meaty.” Reserve for the final stage of the dish.
- Sauté Pan
- To cook the steak, melt the 4 tbsp. of butter over medium heat, season your steak and add to the pan. You are going to sear your steaks for 4-5 minutes on each side (depending on your desired temperature). Please be sure to constantly baste the steak with the butter while searing on each side but do this over medium heat so you can reserve the brown butter for the sauce. Once the steaks are finished remove from the pan and add the garlic and shallot and cook lightly. Proceed to add the mushrooms to the pan and then the beef stock, at this point, you will scrape all flavor from the original sear while the liquid comes to temperature. Once you bring your mixture to a boil and the bottom of the pan has zero particles from the sear, whisk in your cubed butter and chives until fully incorporated and serve over top over the steaks.
Tips:
- When pan searing and basting your steaks, please be sure to allow the bottom of the pan to stay above the source of heat, the common mistake when butter searing your steak is lifting the pan from the heat and leaving under cooked steaks and burnt butter.
Recommended Sides:
- 1 Cup Mashed Potatoes
- 1 Cup Broccoli Rabe