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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

New York Strip Steak with Balsamic Reduction Recipe

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This recipe for New York Strip Steak with Balsamic Reduction is from The Piccolo Family Cookbook, 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:  
12 oz Green Beans
1 Shallot, minced
¼ ounce chives
20 oz New York Strip
2 beef stock concentrate
1 cup Polenta
½ cup Parmesan cheese
8 oz grape tomatoes
4 Tbsp Balsamic Glaze
Directions:
Directions:
BRING 2 cups water, stock concentrate, and a pinch of salt to a boil. When water is boiling, lower heat and reduce to a simmer. Whisk in polenta and cook until thick but still oozy, 3-5 minutes. You can add a slash of water if polenta becomes too stiff. Stir in Parmesan. Season with salt and pepper and remove from heat.

HEAT a drizzle of oil in a medium pan over medium-high heat. Add green beans and tomatoes. Cook, tossing, until green beans are tender and tomatoes are starting to burst, 5-6 minutes. Remove pan from heat.

HEAT a drizzle of oil in a large pan over high heat Season steak all over with salt and pepper. Add to pan and cook to desired doneness, 3-6 minutes per side. Remove from pan and set aside on a plate to rest 5 minutes. Loosely cover steak with aluminum foil to keep warm while resting.

MEANWHILE, heat a drizzle of oil in same pan over medium-high heat. Add shallot and cook until slightly softened, 1-2 minutes. Add a slash of water and scrape up brown bits from bottom of pan. Allow liquid to evaporate. Remove from heat, then add balsamic glaze and 1½ Tbsp butter to pan. Stir until butter melts, then mix in any juices that have accumulated on plate from steak. Season to taste with salt and pepper.

SLICE steak against grain. Divide between plates, then top with green beans, tomatoes, and steak. Drizzle sauce over steak and garnish with chives.

 

 

 

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