Ingredients: |
Ingredients: Roasted Garlic Oil:
2 cups grapeseed oil
20 garlic cloves (about two heads), peeled
Seared Strip Loin with Ginger and Chives:
5 tablespoons Roasted Garlic Oil (recipe above)
4 tablespoons chopped fresh chives
3 tablespoons finely chopped fresh ginger
4 garlic cloves, smashed and finely chopped
1 shallot, finely diced
2 tablespoons tamari
2 tablespoons red wine vinegar
2 strip loin steaks (12 to 14 ounces each), preferably aged
1 tablespoon unsalted butter
Salt and freshly ground black pepper
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Directions: |
Directions:Roasted Garlic Oil:
Roasted garlic adds a rich dimension to so many different dishes—and it’s super easy to prepare. I usually roast about two heads of garlic at a time, but this recipe is easily halved.
In a large saucepan, heat the oil over low heat. Once the oil begins to shimmer (be careful not to let it boil), add the garlic cloves. Cook the garlic uncovered for 1 hour and 15 minutes, or until the cloves are easily mashed with a fork. Store the cooled oil and garlic cloves in a covered container in the refrigerator for up to two weeks.
Seared Strip Loin with Ginger and Chives:
In a large bowl, whisk together 3 tablespoons of the garlic oil, 3 tablespoons of the chives, 2 tablespoons of the ginger, the chopped garlic, shallot, tamari, and vinegar. Add the steaks to the marinade, cover the bowl with plastic wrap, and set aside to marinate at room temperature for 30 minutes.
In a large skillet, heat the butter and the remaining 2 tablespoons garlic oil over high heat. Remove the steaks from the marinade and season generously with salt and pepper. Add the steaks to the pan and sear for two minutes on each side, until they are golden brown and medium-rare. On the final turn of the steaks, add the remaining 1 tablespoon chives and 1 tablespoon ginger to the pan. Spoon the pan juices, ginger, and chives from the pan over the steaks as they cook for their final minute.
Transfer the steaks to a cutting board and let them rest for five minutes before slicing against the grain.
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This recipe for Seared Strip Loin with Ginger and Chives is from