Saturday, December 10, 2011

New York Strip Steak with Brussel Sprout Hash and Chutney

A man loves his steak!  That was the title of one of my first posts on this blog and here is yet another steak recipe.....

•2 New York strip steaks (about 1 lb each)

•6 strips bacon (diced)

•5 tbsp butter

•2 chopped shallots

•1 chopped leek

•1 lb chopped brussels sprouts

•1 sliced scallion

•Salt and pepper to taste

•1/2 bottle Jamaican lager

•1 orange (chopped)

•1 apple (peeled, cored, and diced)

•1/2 mango (diced)

•1/2 tsp minced ginger

•Pinch of cinnamon

•Siracha hot sauce

•1 tbsp whole-grain mustard

•1 tsp Dijon mustard


Preheat oven to 350 degrees. In a skillet over medium-high heat, cook bacon just until the edges start to crisp. Remove to a paper-towel-lined plate. Reserve the fat. Wipe skillet clean and return to medium-high heat. Melt 1 tbsp butter. Add 1 chopped shallot and cook until translucent, about three minutes. Coarsely chop the leek (white and light-green parts only) and brussels sprouts,* and slice the scallion (white part only). Add to skillet and cook until the vegetables begin to soften, about ten minutes. Season to taste with salt and pepper. Add Jamaican lager, so that half of the hash is in liquid. Bring to a simmer and reduce until almost all the liquid is gone. Add the bacon, another tbsp butter, and reduce heat to low, stirring occasionally, about 15 minutes

Smear 1 tbsp softened butter all over 2 New York strip steaks (about 1 lb each), then season liberally with salt and pepper. Grill in an ovenproof pan just to sear, then place in the oven and cook until desired doneness — about eight minutes for medium rare. Remove and let rest ten minutes before servin

Meanwhile, in a skillet over medium heat, melt 1 tbsp butter, then add the orange, apple, mango, ginger, and another chopped shallot. Cook until everything starts to soften, about five minutes. Add a pinch of cinnamon, a few dashes of Sriracha, a splash of lager, and 0.5 tsp of the reserved bacon fat. Reduce the heat and let simmer until the fruit is soft and has the consistency of chunky jam, about ten minutes. Drink the rest of the beer.

To the hash, stir in another tbsp butter, up to 2 tbsp of the reserved bacon fat, whole-grain mustard, and Dijon mustard, and saut√© a few minutes more. Total cooking time for the hash is about 30 minutes. · Divide hash onto two plates. Place steaks on top and spoon on some chutney. Serve with more lager. Serves two.

* (Note:) You can use a food processor to quickly chop the brussels sprouts and leeks. Just don't pulverize them — a few pulses and they're good. Otherwise they'll get mushy.

I don't have to tell you that you should eat this steak and enjoy it like a MAN!  Have a nice beer with this!


Grover Tha Playboy said...

YOWSA! Love this!

Jazzy said...

Now that's my kinda recipe bruh!

Tate 2 said...

This looks good Keith!

James Perkins said...

This is making me want to run to a bar right now and order me a strip steak and a beer!

Captain Jack said...

You are given it to the people!

Samuel Bastion said...

Great Recipe idea and great suggestion for a beverage!

Jazzy said...

Nice Fam!

Swaggie said...

You got me jonesin for a steak fam!

Sean said...

Looks good Keith!

Food Safety Tips
Protect yourself against food-borne illnesses.

1. Use a "refrigerator thermometer" to keep your food stored at a safe temperature (below 40 degrees fahrenheit).

Cold temperatures slow the growth of bacteria. Ensuring that your refrigerator temperature stays at 40 degrees Fahrenheit or colder is one of the most effective ways to reduce your risk of food-borne illness. You can buy a refrigerator/freezer thermometer at appliance stories, home centers (i.e. Home Depot), and kitchen stores including online ones, such as

2. Defrost food in the refrigerator, the microwave, or in cold water... never on the counter!

Perishable foods should never be thawed on the counter for longer than two hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40 and 140 degrees fahrenheit, in which bacteria multiply rapidly. If you’re short on time, use the microwave or you can thaw meat and poultry in airtight packaging in cold water. Change the water every half-hour so it stays cold and use the thawed food immediately.

3. Always use separate cutting boards for raw meat/poultry/fish and cooked foods/fresh produce.

Bacteria from uncooked meat, poultry, and fish can contaminate cooked foods and fresh produce. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/ fish, and cooked foods/fresh produce.

4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.

One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. The USDA Recommended Safe Minimum Internal Temperatures are as follows:

* Beef, veal, and lamb (steaks and roasts), fish - 145 degrees fahrenheit

* Pork and ground beef - 160 degrees fahrenheit

* Poultry - 165 degrees fahrenheit.

Cook meats like roasts and steaks to lower temperatures, closer to medium-rare, so that they retain their moisture. It is recommended that those who are at high risk for developing food-borne illness (i.e. pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, or certain chronic illnesses) should follow the USDA guidelines.

5. Avoid unpasteurized/raw milk and cheeses made from unpasteurized milk that are aged less than 60 days.

Raw milk is milk from cows, sheep, or goats that has not been pasteurized (heated to a very high temperature for a specific length of time) to kill harmful bacteria that may be present. These bacteria, which include salmonella, E. coli and listeria, can cause serious illness and sometimes even death. The bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems or chronic illnesses. Raw milk cheeses aged 60 days or longer are okay, since the salt and acidity of the cheese-making process make for a hostile environment to pathogens.

6. Never eat "runny" eggs or foods, such as cookie dough, that contain raw eggs.

Even eggs that have clean, intact shells may be contaminated with salmonella, so it’s important to cook eggs thoroughly until both the yolk and the white are firm. Casseroles and other dishes containing eggs should be cooked to 160 degrees fahrenheit and you can use an instant-read food thermometer to check. Eggs should always be cooked fully and those who are at high risk for developing foodborne illness (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronic illnesses should follow the USDA guidelines. If you can’t resist runny eggs or sampling cookie batter, use pasteurized eggs. They’re found near other eggs in large supermarkets.

7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry, or eggs.

You can pick up a lot of bacteria out in the world, so it’s important to always wash your hands before you eat or prepare food. You should also wash your hands after touching any uncooked meat, poultry, fish, or eggs, as the bacteria from these foods can contaminate cooked foods and fresh produce. Use soap and warm water and wash thoroughly for at least 20 seconds.

8. Always heat leftover foods to 165 degrees fahrenheit.

The USDA recommends heating all cooked leftovers to 165 degrees fahrenheit in order to kill all potentially dangerous bacteria.

9. Never eat meat, poultry, eggs, or sliced fresh fruits and vegetables that have been left out for more than two hours or more than one hour in temperatures hotter than 90 degrees Fahrenheit.

If you leave perishable foods out of the refrigerator or freezer for more than two hours they may enter the Danger Zone—the unsafe temperatures between 40 and 140 degrees Fahrenheit, in which bacteria multiply rapidly.

10. Whenever there’s a food recall, check products stored at home to make sure they are safe.

You should discard any food that’s been recalled because it’s associated with the outbreak of a food-borne illness. But, according to a survey conducted by Rutgers University during the fall of 2008, only about 60% of Americans search their homes for foods that have been recalled because of contamination. For more information on food recalls, visit the website

Cavier & Vodka
Courtesy of The Lady (Bug) of the Household