Last Updated on December 13, 2022
This very peppery crusted steak is seared and cooked until medium and sliced thin to show off the beautiful color. A vinaigrette made with brown butter plus sherry and red wine vinegar dresses both the seasonal salad of mixed chicories and also the steak.
- 2 10-ounce ButcherBox New York Strip Steaks
- coarsely ground pepper
- 1 tbsp canola oil
- 4 tbsp red wine vinegar
- 2 small shallots sliced into thin rings
- 8 tbsp unsalted butter (1 stick)
- 12 cups torn or chopped mixed chicories
- 1/2 cup chopped walnuts
- 1 tbsp honey (or 2 tablespoons chopped, pitted dates)
- flake salt
- Generously season the steak with salt and pepper (about 2 teaspoons of Diamond Crystal kosher salt or 1 teaspoon Morton‘s kosher or fine sea salt) and about ½ teaspoon ground pepper. Press salt and pepper into meat so it adheres.
- Heat a large dry skillet, preferably cast iron, over medium, then add the oil to the skillet. Once the oil is hot, lift up and turn the pan to swirl the oil and coat the pan. Gently lay the steaks in the skillet about 1 inch apart and cook until the underside is deeply browned, caramelized, and a crust has formed, about 5 minutes. If needed, reposition the pan so the steaks cook evenly.
- Turn the steaks over and cook until the bottom side is about as browned as the top side and is cooked to medium, measuring 145°F (62.8°C) with a thermometer inserted into the thickest part, about 3–5 minutes longer. Remove skillet from heat and transfer steaks to a cutting board to rest.
- While steaks are resting and the skillet is cooling, add the vinegar, shallots and a pinch of salt to a medium bowl. Toss shallots well so they are drenched in vinegar. Cut the butter into 4 pieces and set aside.
- Wipe the skillet clean with a paper towel, then place it back over medium heat and add the butter and cook until it foams then browns (be careful not to let it burn/turn black), about 5 minutes. Turn off the heat and stir in the walnuts followed by the honey (or dates, if you choose those). Guide the honey into the hot brown butter to help it melt and combine. Then swirl in the shallots and vinegar. Use a piece of chicory to taste the brown butter vinaigrette and season with more salt if needed.
- To serve, place the chicories in a large bowl with the brown butter vinaigrette and toss well with tongs. Plate the salad. Slice the steak thinly against the grain and then toss in the same bowl to coat with the leftover vinaigrette. Plate the steak on top of the salad and sprinkle with flake salt and black pepper
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