Happy Friday everyone ! I have a steak dinner recipe that will knock your socks off, but first, I wanted to catch you up on life down here in MIA.When I travel like I did this week, I often feel very thrown off! Every week since Memorial Day has been spent on an airplane, and Cory and I have been two ships crossing in the night. As much as I love my job it can be exhausting, but he surprised me last week with a trip to Napa/Sonoma, and I cannot wait to share our adventure with all of you when we get back. We love to travel, and for Cory, that is the best way he is able to really disconnect from work and just enjoy this beautiful life we are so lucky to live! We are big on finding that time every week, no matter what, to spend time reconnecting and catching up on life. We do not have kids yet, and I know that will make scheduling time more difficult, but we try our best to find happiness in little things, like a good bottle of wine, a surprise note or if you follow me on Snapchat @taylorwalkerfit, you may have seen that I put together a sunset picnic on the beach for my boo. We have been together seven years, married for almost three and I know that may not seem like a lot to you, but as two kids of divorce, who are constantly on-the-go, we try our best to make our marriage a priority in this crazy little thing called life! So with that said, cooking is a big way that I share my love with family and friends, and Sunday dinner is one of my favorite meals of the week. Sometimes it is a big pot of sauce with sausage and peppers or chicken Chicken Cordon Bleau, but last Sunday it was an Everything Bagel Crusted New York Strip with Marsala Caramelized Onions and Whole Roasted Cauliflower with Spicy Parsley Butter, and OMG, it was a meal that will stand the test of time in the Sinning household.
I need to offer a disclaimer to all my meat eaters the first time you make this meal. Not only will you think about it all week, but you will be inclined to make it all the time. Please don’t, keep it in your quarterly or special-occasion rotation, for fear of not enjoying each delectable morsel as much as the last. Make sure you buy quality grass-fed steak, open a quality red wine and savor every decadent bite. I say this really is not a fit meal because I use a butter to cook the steak, caramelize the onions and drizzle on the cauliflower, but I also put a tablespoon of butter in my coffee every morning, so I feel it cannot hurt you that much. Everything in moderation right? As long as it is the real deal! Not margarine, not ‘I can’t believe It’s Not butter’, but REAL grass-fed, unsalted butter. Because butter makes everything better, and because I do not want you to miss out on the buttery, herbaceous baste of this gorgeous, marbled gem, please invest in quality meat and fat, and make it this Sunday for your family, friends, wife or hubby!
Ingredients (serves 2):
1 Grass-fed New York Strip Steak
Sprigs of Rosemary or Thyme (I used Rosemary)
1 Tbs Plus Butter
1 Tbs Olive Oil
Crust Ingredients:
2 Tbs Sesame Seeds
2 Tbs Poppy Seeds
1 tsp Coarse Salt similar to Margherita Salt
1 tsp Minced Onion or Onion Powder (which I used btw)
1 tsp Minced Garlic
Onions:
4 Yellow or White Medium Onions Sliced
2-3 Tbs Unsalted Grass-Fed Butter
2-3 Tbs White Sugar
1/2 C Marsala Cooking Wine
Whole Roasted Cauliflower:
1 Head of Cauliflower With Roots Cut Out
3 Peeled Garlic Cloves
Olive Oil
2 Tbs Grass-Fed Butter
1/2 tsp Crushed Red Pepper
2 Tbs Chopped Fresh Parsley
1/2 C Chicken Stock
Directions:
Place Strip Steak on counter and let it get to room temp (about 30-35 minutes). Preheat oven to 500 degrees and slice onions. Start cooking with the onions. Melt butter in a pan over med-high heat. Once melted, add onions and stir until they begin to soften. Add sugar and stir, add a little salt and pepper if you like. Cook down until onions begin to brown and are soft. Add marsala to de-glaze the pan and let wine cook down. Add a little more sugar if caramelization has not happened by this step. After most of the moisture has evaporated, turn the heat to low, and cover, stirring every so often to ensure that they are not sticking. This process should take about 25-30 minutes.
Cauliflower:
While onions are cooking, place cauliflower in roasting dish. Cut a clove of garlic in half and rub the whole cauliflower head with the garlic. Throw remaining cloves into pan. Drizzle with olive oil and roast for 15 minutes or until brown and cooked through. Feel free to cook on 475 for 15 minutes and then broil for more color. During the last five minutes or after cauliflower has browned a bit, add chicken stock to the bottom of roasting dish. While baking, combine butter, half the parsley, and crushed red pepper, and microwave until melted. When the cauliflower is done, remove from oven, top with parsley butter, remaining fresh parsley and parmesan cheese. Starve immediately.
Strip Steak:
And now for the main event!!! Combine crust ingredients, mix well and set aside. After steak has made it to room temp, pat it dry on all sides, and coat in crust. Heat 1 tbs of olive oil in a cast iron or similar pan to searing medium-high to high-heat. If you are working on an electric stove like me, be careful, the crust can burn easily! It will blacken, and it will be delicious, just do not walk away! Cory was my timer so I could focus on the beautiful piece of beef.
After oil is hot, turn on the fan, open the windows and drop the piece of meat in and DO NOT TOUCH IT! Let it cook for about 4 minutes on each side, and brown the sides in between flips. This will yield a medium-rare steak with a warm pink/red center. It is important not to not lift the steak in between flips, for fear of losing the crust. On the fourth minute of cooking the second side, drop in butter and herb sprigs, and baste steak with butter and herbs by continuously spooning butter over meat. Finally, remove from heat, place on a cutting board, tent it with tin foil, and let sit for ten minutes to keep juices inside.
Once cooled, juices will be sealed, cut in half inch slices against the grain and serve immediately with onions and hot cauliflower and a red wine that has had time to open up! Happy weekend everyone! And a special thank you to the Food Network for filling me in on the fact that the Everything Bagel combination is now so. on. trend.! This was a five-star meal that we would have swooned over at a restaurant, but for a FRACTION of the price. So if you do make it, please let me know what you think. I hope you love it has much as we did!
