|2 servings||calories per servings 900||protein serving 98 g||carbs per serving 49 g||total fat per serving 33 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; searing beautifully to a juicy-pink medium rare and the most tender first bite. Green garlic, which is harvested young in the Spring, somewhat resembles scallions and is much milder in flavor than mature garlic cloves. It makes for a flavorful sauce that’s poured all over green asparagus and orecchiette (which means “little ears” in Italian!).
|Nutrition Facts||/ Per Serving|
|Total Fat||33 g|
|Saturated Fat||15 g|
|Trans Fat||0 g|
|Total Carbohydrates||49 g|
|Dietary Fiber||4 g|
Fill a saucepan half full with about 6 cups water. Add bouillon cube, and place over high heat. This is your pasta cooking water.
Season steaks on all sides with a total 1/2 teaspoon kosher salt and 1/4 teaspoon pepper.
MISE EN PLACE
• Discard tough asparagus ends. Cut asparagus in 1-2 inch lengths.
• Halve green garlic lengthwise, and thinly slice crosswise.
• Pick and chop parsley leaves.
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, 8-10 minutes.
• Reserve 1/2 cup cooking liquid.
• Drain pasta.
While pasta cooks:
• Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add steaks, fat end down (you can hold steaks with tongs, or prop them up against each other). Cook until well-browned, about 2 minutes.
• Lay steaks in the pan, and cook 2 minutes each side for rare, 3 minutes on each side for medium, or 4-6 minutes on each side for medium-well.
• Remove steaks from pan, and let rest 5 minutes.
While steaks rest:
• Return pan to medium-high heat. Add asparagus. Cook, stirring, until just tender, 2-3 minutes.
• Add 1 pat butter and green garlic. Cook, stirring, until garlic is softened about 2 minutes.
• Stir in 1/2 cup reserved cooking liquid, vinegar and 1/4 teaspoon kosher salt. Cook, scraping and stirring to release any browned bits on the pan.
• Stir in pasta, parsley, sherry vinegar and remaining 1 pat butter. Taste and adjust seasoning as desired with kosher salt and pepper.
• Slice steak against the grain.
• Divide pasta and vegetables between 2 plates.
• Top with steak and Parmesan. 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...