Mini Challenge: Grilled New York Strip Steak with Tennessee Drunken Braised Brussels Sprouts and Bacon Hash and a Spicy Caribbean Citrus Cinnamon Chutney
- 8 strips bacon, diced
- 6 tablespoons butter
- 3 medium shallots, chopped
- 2 leeks, white and light green part only, finely chopped
- 4 tablespoons thinly sliced scallions
- 2 pounds Brussels sprouts, outer peels removed, chopped
- Salt and freshly ground black pepper
- 2 bottles Jamaican lager, plus more for serving
- 2 New York strip steaks (about 16 ounces each)
- 1 medium orange, peeled and roughly chopped
- 1 green apple, peeled, cored and small diced
- 1/2 mango, peeled and diced
- 1/2 teaspoon minced ginger
- Pinch ground cinnamon
- Asian hot sauce (recommended: Sriracha)
- 1 tablespoon whole-grain mustard
- 1 teaspoon Dijon mustard
Heat a grill or grill pan to medium. Preheat oven to 350 degrees F.
Meanwhile, in another skillet over medium-high heat, melt 1 tablespoon butter. Add half the shallots and cook until translucent. Add the leeks, scallions, and Brussels sprouts. Cook until the vegetables begin to wilt and soften. Season, to taste, with salt and pepper. Add about 6 ounces lager, so that half of this hash mixture is covered by liquid. Bring the hash to a simmer and reduce until almost all the liquid is gone. Add the bacon, 1 more tablespoon of butter and reduce the heat to low, cooking the bacon further, and stirring the hash occasionally.
Smear about 1 tablespoon of butter on each steak, then season steaks with salt and pepper. Grill the steaks just to sear the outside, then place on a baking sheet or in a pan and cook in the oven until desired doneness. Remove from oven and let rest about 10 minutes before serving.
Meanwhile, in a skillet over medium heat, cook the orange, apple, mango, ginger and remaining shallot until they start to soften. Add the cinnamon, a few drops of the hot sauce, a splash of the lager and 1/2 teaspoon of the reserved bacon fat to the chutney. Reduce the heat and simmer until the chutney is all broken down.
To the vegetable hash, add 1 or 2 more tablespoons butter, about 2 tablespoons of the reserved bacon fat, and both the whole-grain and Dijon mustard and saute a few minutes more. Adjust seasoning, to taste.
Remove hash from heat and divide it onto 2 plates. Cut each steak in half, widthwise, and place both halves, criss-crossed, on top of the hash. Spoon some of the chutney on the side of the plate and serve with chilled glasses of lager.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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Recipes courtesy Eddie Gilbert
Recipe courtesy of Marcela Valladolid