|2 servings||calories per servings 1470||protein serving 89 g||carbs per serving 86 g||total fat per serving 81 g|
Although this cut of beef may also be called the New York strip or Kansas City strip steak, this steak is completely Georgia Grown. By any name, it sears beautifully to a juicy-pink medium rare and the most tender first bite. The rest of the dish is anything but background music, with nutty rice grits receiving a savory punch from both Asiago and mushroom, and the crisp salad tangoing with our favorite garlicky dressing, from artisan producer T’Lish in Birmingham, Alabama. Horseradish has a spicy bite only sour cream can balance; the proof is in its piquant flavor, which delightfully complements each tender bit of strip.
|Nutrition Facts||/ Per Serving|
|Total Fat||81 g|
|Saturated Fat||27 g|
|Trans Fat||0 g|
|Total Carbohydrates||86 g|
|Dietary Fiber||7 g|
MISE EN PLACE
• Peel and mince shallot.
• Peel and chop garlic.
• Discard tough mushrooms stems; slice tender stems and caps.
• Cut or tear lettuce leaves into bite-size pieces.
• In a small bowl, combine 1 teaspoon olive oil, 1 packet mustard and 1/4 teaspoon black pepper.
• Coat steaks on all sides with mustard mixture.
• Place a sauté pan over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add shallot. Cook, stirring occasionally, until shallot is tender, about 5 minutes.
• Stir in garlic and mushrooms. Cook, stirring occasionally, until mushroom liquid evaporates, 5-7 minutes.
• Remove pan from heat.
While mushrooms cook:
• Place a saucepan over high heat. Add 2 cups water.
• When water boils, stir in rice grits, 1/2 teaspoon kosher salt and mushroom mixture. Reduce heat to low. Cover, and cook until grits are tender and water is absorbed, about 14 minutes.
While rice grits cook:
• Place a skillet over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add steaks, fat-side down (you can hold steaks with tongs, or prop them up against each other). Cook until well-browned on bottom, about 2 minutes.
• Lay steaks flat. Cook 2 minutes each side for rare, 3 minutes each side for medium, or 4-6 minutes each side for medium-well.
• Transfer steaks to a plate. Let rest 5 minutes.
While steaks rest, in a small bowl, combine sour cream, remaining 2 packets mustard and horseradish.
Sprinkle grits with cheese. Fluff with a fork.
In a bowl, drizzle lettuce with Sweet Garlic dressing and kosher salt to taste.
• Divide steaks, rice grits and salad between 2 plates.
• Serve with horseradish cream, and enjoy!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...