Advertisements

Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

New York Strip Steak With A Tomato Salad

 

Let's DishLet’s  Dish Up

Some Color

And

Flavor!

 

 

 

 

 

NY Strip Steak With Heirloom Tomato Salad

NY Strip Steak With Heirloom Tomato Salad (2)

New York Strip Steak With A Tomato Salad is simple but this distinct combination of flavors that can’t be imitated.

ny-strip-steak-with-heirloom-tomato-salad.jpg

 

Prep Time: 15 minutes
Inactive Prep Time: 30 minutes
Yields:  2 servings
Cook Time: 14 to 15 minutes
Total Time: 30 minutes
Equipment: 12-inch cast iron skillet

Seasoning Mix For Steaks:
2 tablespoons Kosher salt
2 teaspoons of freshly cracked black pepper
2 tablespoons of garlic powder

Ingredients:
2 8-ounce, 1 1/2-inch thick New York strip steaks
1 tablespoon of olive oil
4 cups of heirloom tomato wedges
1 14.6-ounce jar of long-stemmed artichoke hearts
1/2 red onion thinly sliced
2 tablespoons of freshly chopped flat leaf Italian parsley
Red wine vinaigrette

Ingredients For Dressing:
1/4 cup of red wine vinegar
1/2 cup of *E.V.O.O.
1 teaspoon Dijon mustard
2 tablespoons of Agave nectar
1 teaspoon freshly grated garlic
1 tablespoon of Kosher salt
1 teaspoon freshly cracked black pepper

Directions For Dressing:
Place all the ingredients into a jelly jar with a tight-fitting lid. Shake well until all the ingredients are well combined.

Directions For Heirloom Tomatoes:
Place the tomato wedges, artichoke hearts, chopped parsley, and sliced red onions into a large bowl. Pour on the dressing and toss through. Set the bowl aside until steak is ready.

Directions For Steaks:
Important: Let the steak come to room temperature, about 15 minutes, before placing it into the hot pan.

Preheat oven to 425-degrees F., convection, 400-degrees F.

Trim and season the steaks to your taste. In a 10 inch cast iron skillet over med-high heat add 1 tablespoon of olive oil. When the pan is hot, sear both sides of the steaks for 2 to 3 minutes. You want a golden brown crust on the outside of the steak.

Transfer pan the preheated oven. Now come the variables. The steaks thickness, how long they’re seared, and the temperature of the oven. Cook to the final internal temperature (medium-rare or medium) you want. Remember, after removal from the oven the steaks will continue to cook. I call this “carry over cooking time”.

It takes around 6 to 7 minutes to reach an internal temp of 135-degrees F. to 140-degrees F. for medium rare. Remove the steaks from the oven and transfer to a plate. Cover with foil, and let rest for about 10 minutes before slicing.

To serve, slice the steaks on the bias. Fan the slices of steak out onto a plate alongside the heirloom tomato salad. Serve with some of your favorite bread.

*E.V.O.O. is Extra Virgin Olive Oil

Advertisements
1 Comment »

Chicken Milanese- Updated

 

Photo Jun 12, 4 12 07 PM

Chicken Milanese is my favorite of all my dishes. The idea of warm chicken on top of a cool, crisp green salad and  lightly dressed with lemon juice and olive oil and shaved pieces of Parmigiano-Reggiano cheese, makes me, well….CRAZY

All Chicken Milanese is, is a breaded chicken cutlet that’s been shallow fried in olive oil. My grandmother had her method, she would dip the chicken breasts  in beaten eggs that had been seasoned, and then the chicken would be dredged in Italian bread crumbs.  I’ve updated that a bit.

To make the best fried chicken, chicken should be marinated in buttermilk, for a couple of hours or overnight, as a first step. It really tenderizes the chicken and then, of course, a flour or breading would follow.  I’ve decided to use a seasoned Greek yogurt as a first step then follow that up with the breading. It makes the chicken so tender and the spices really permeate the meat. Then I follow up with the breading.

I’m a really big fan of grilled chicken on top of a Caesar salad, so that gave me this idea! I’m using my favorite brand of a creamy chicken Caesar dressing as a marinate for my Milanese. The spices are already in the dressing, and I love the flavor of a Caesar dressing. This will make a great marinate and tenderizer for the chicken cutlets.

 

 

Photo Jun 12, 3 44 02 PM

 

Photo Jun 12, 4 10 23 PM

 

Yields: 4 servings
Prep Time: 15 minutes
Inactive Prep Time: Min- 2 hour- Max overnight
Total Cook Time: 35-40 minutes
Equipment: Baking sheet and rack

Ingredients:
1/2 cup olive oil
1 pound of chicken cutlets (breasts)
1-16 ounce bottle of creamy Caesar dressing
2-1/2 cups of Italian seasoned bread crumbs
1/4 cup of freshly chopped Italian flat leaf parsley (2 tablespoons of dried)
2 packages of prewashed mixed greens
Shaved Parmigiano-Reggiano cheese
2 lemons
1/4 cup of E.V.O.O.
Kosher salt
Freshly cracked black pepper

Directions:
In a large bowl, marinate chicken cutlets in 1 bottle of Creamy Caesar dressing. Note: Make sure each on the the cutlets are coated on both sides. Cover with plastic wrap and place in the frig for at least 2 hours.

Preheat oven to 350 degrees F. Line baking sheet with foil and spray rack with non-stick cooking spray.

Take the chicken out of the frig. Pour the bread crumbs into a large bowl, then dredge each breast in the bread crumbs. Once they are breaded, set them onto the baking sheet fitted with rack.

Preheat large saute pan on medium heat. Carefully add in the olive oil, tilting the pan away from you. Make sure the bottom of the pan is covered in oil. Once the oil has come up to temperature, ( you can test this by just submerging the handle of a wooden spoon into the oil. If you notice the oil bubbling, surrounding the tip of the handle, the oil is ready.) carefully add the breaded chicken to the pan. Do not overcrowd the cutlets. You may have to do this shallow frying in batches and possibly add more olive oil. Pan fry about 2-3 minutes per side, just enough to get a golden brown color on both sides.

Transfer golden brown cutlets back onto the baking sheet fitted with the rack. Transfer the chicken to the oven and bake for another 25-30 minutes or until chicken is completely cooked through. Internal temperature 165 degrees F.

To serve:
Divide the mixed greens onto 4 salad plates. Squeeze about 1 tablespoon of lemon juice over each salad. Drizzle each with a couple of tablespoons of e.v.o.o.  Sprinkle each salad with salt and pepper. Using a potato peeler, shave a few shavings of Parmigiano-Reggiano over each salad. Top each of the cold crisp salads with 2 of the hot pieces of the Chicken Milanese.  Take the remaining lemon and squeeze some of the juice over all of the chicken. Serve immediately and enjoy!!!

 

 

2 Comments »

%d bloggers like this: