"Steak and Potatoes" #2

steak

🥗Healthier: chicken breast

💰Cheaper: pork chops

Chicken is lower in calories, while pork is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine can be less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, while water with seasoning is cost-effective.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: rice

Sweet potatoes are more nutritious, while rice is often cheaper.

Dice a few double thick cut slices of bacon into small cubes.

Render or slowly cook the bacon in a small pan or pot over medium heat until it begins to crisp up and turn a dark golden brown color, about 7 to 10 minutes.

Remove the bacon from the fat and place it on a paper towel to blot off excess grease, reserving the fat for later use.

Put the pan back on low heat and add balsamic vinegar to reduce for about 10 minutes.

Dice red onions and celery into a rough small dice, aiming for a size similar to the bacon.

Fill a pot about a quarter of the way with grape seed oil and heat to around 350°F.

Trim a few flat sides on a large russet potato to fit the mandolin, ensuring even slicing.

Slice the potato using the mandolin, applying even pressure for uniform thickness.

Stack the sliced potatoes evenly and trim them into large squares.

Shingle the potato squares into a small staircase-like shape and fry them in the hot oil for about 5 minutes, turning occasionally for even color.

Remove the fried potatoes from the oil and place them on a paper towel to absorb excess oil, then sprinkle with salt.

Swap the frying pot for a large skillet and heat on high.

Season a thick cut New York strip loin steak (about 2.5 inches thick) generously with kosher salt and fresh cracked black pepper on both sides.

Transfer the seasoned steak to the superheated pan and sear for about 30 to 45 seconds on all sides until a solid crust forms.

Add pads of butter, thyme, rosemary, and a clove of garlic to the pan, basting the steak with the aromatic butter for about 2 minutes on each side.

Remove the steak from the pan and let it rest for a few minutes before slicing.

Before plating, add brown sugar to the reduced balsamic and quickly reduce it on high heat until it becomes a light syrup.

Add the crispy bacon, red onion, and celery to the balsamic reduction and mix well.

Slice the rested steak into thick cut slices for presentation.

Plate the crispy potato stacks alongside the sliced steak.

Swipe the plate with creamy horseradish sauce, then top with the bacon gas streak, fresh chives, Maldon salt, and fresh cracked black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens