New York Strip with Creamed Spinach and Kale - Dallas News |

New York Strip with Creamed Spinach and Kale

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Thanks to Chef Tim Love from Queenie's Steakhouse for this recipe.

New York Strip

1 whole New York Strip loin
½ lb. butter
¼ cup olive oil
Salt and fresh cracked pepper to taste

·    Trim strip loin of all fat and silver
·    Cut into ¾" strip steaks
·    Salt and pepper both sides
·    In a heavy skillet (cast iron). heat olive oil until smoking
·    Place steaks in the skillet and coat both sides with oil
·    Add butter and cook steaks until well browned but still rare on the inside
·    Remove from skillet and cool
·    Slice each steak on a diagonal and fan out on a baking sheet
·    Reserve until service time

Creamed Spinach and Kale         

Shallots, Minced1.00TbspTbsp Garlic, Minced1.00TbspTbsp Black Pepper1.00tsptsp Chili Flakes1.00tsptsp Fennel, Shaved1.00BulbBulb Bacon, Diced0.25CupCup Spimach, Fresh2.00CupCup Kale, Fresh2.00CupCup White Wine1.00CupCup Chicken Stock1.50CupCup Heavy Cream1.50CupCup Lemon Zest1.00TbspTbsp Pecorino, Shreadded0.50CupCup Whole Eggs1.00EaEa   

Procedure:Saute Shallots, garlic, blk pepper and red pepper until garlic just begins to toastAdd fennel and bacon, saute until fennel is translucentAdd spinach and kale and deglase with white wine, let reduce slightlyAdd chicken stock, heavy cream and lemon zest and let reduce slightly and thickenAdd cheese and egg, incoperate well.Fill dishes, allow to cool.Top with more pecorino cheese to finish in oven


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