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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

New York Strip Steak with Celery and Blue Cheese Relish Recipe

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This recipe for New York Strip Steak with Celery and Blue Cheese Relish is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 stalks celery, sliced thin
2 small shallots, thinly sliced
1/2 cup flat leaf parsley, roughly chopped
1/3 cup pale yellow leaves from the center of head of celery, roughly chopped
1/2 c. extra virgin olive oil
2 tsp. red wine vinegar
3 oz. Pt. Reyes Blue Cheese, crumbled

4 New York strip steaks, about 1 1/2" thick
2 T. vegetable oil
1 T. butter
2 rosemary springs
salt and peper
Directions:
Directions:
Combine celery, shallots, parsley and the pale yellow celery leaves from a center of a head of celery. Toss with the olive oil and vinegar and season with a pinch of salt and freshly ground black pepper. Allow to macerate for 15 minutes. Add the crumbled blue cheese and gently toss to evenly distribute.

To cook the steaks heat a heavy skillet over high heat. Season the steaks on both sides with salt and pepper. Add the oil and butter to the pan. Set steaks in pan, evenly spacing them. Tear rosemary sprigs in half and set in between the steaks. As steaks begin to brown turn the heat down slightly. Turn to the other side and continue cooking. Occasionally, spoon the hot oil over the tops of the steaks to baste them. Remove from the heat and allow to rest for 5 minutes. Serve with a spoonful of the blue cheese and celery relish over top.

 

 

 

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