Getting out of the dog house

When I want Tom to love me a little more, I cook this recipe for him, and it works. It's from Pete Evan's book My Grill. I bought it only because it had a cute guy with a Jack Russell on the cover, but it turned out to be really, really fantastic. This recipe calls for Wagyu* Beef, which we can't get around here, but you can get Prime, aged, well marbled, grass fed, NY strip. (Tom always stocks organic, grass fed at JRs if you need some.) I've added extra mushrooms to this because 1 smarmy cup isn't nearly enough (for me). "wagyu steak with mushrooms, potaotes and wild arugula, serves 4" -pe    (he doesn't capitalize anything in his book) grocery list:
  • 4 peeled shallots
  • 4 (8 oz - or bigger if you're hungry) NY strip sirloins
  • 1-3 C sliced fresh porcini mushrooms (or your favorites)
  • 3/4 # fingerling potatoes, boiled until tender, peeled and sliced
  • olive oil for cooking
  • 1 garlic clove, finely chopped
  • 2/3 C veal demiglace (sub. veal or beef stock which has been reduced by half)
  • 3 T EVOO
  • 1 T balsamic vinegar
  • 3 large handfuls of wild (or store bought) arugula
While you're getting this ready, don't forget to chill a nice hoppy beer AND the glass. This recipe calls for a griddle (plancha) on direct heat grill at medium heat, but can easily be done on the stove with a HOT (not smoking) black pan.
  1. wrap shallots and pinch of salt in foil and cook on edge of grill where it is cooler, until soft. Allow to cool, then cut in quarters (set the table now)
  2. bring steaks to room temperature, season with EVOO, s & p
  3. heat greased griddle
  4. cook 5 minutes, flip steak, cook 4 minutes more to get to medium-rare. remove from heat and let rest for 5 minutes. (do not push on the meat EVER)
  5. meanwhile, place the potatoes and mushrooms on the griddle with a little oil, s & p, and cook them til they are browned on both sides. 10 minutes. Add the garlic, cook one minute more.
  6. heat the demiglace over medium heat (you're almost there)
  7. toss arugula with EVOO and balsamic just before plating.
  8. Plate it up first with the mushrooms, potatoes and shallots, add steak, top with hot demiglace, then finally a handful of the dressed arugula.
* Wagyu translated means Japanese Cow

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