Name: NY Strip Steak with Mushroom Pan Sauce, Crispy Potatoes with Bacon and Snap Peas with Shallots and Mint
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 2 to 4 servings
Ingredients: 2 NY strip steaks, 1-inch thick; Kosher salt and freshly ground black pepper; 2 tablespoons canola oil; 4 sprigs thyme; 2 cloves unpeeled garlic plus 2 cloves garlic, minced; 3 tablespoons unsalted butter; 2 cups mixed mushrooms, sliced, such as shiitake, maitake and cremini; 1 shallot, thinly sliced; 1/4 cup red wine; 1/4 cup veal demi; 1 teaspoon balsamic vinegar; 4 Yukon gold potatoes, peeled and small diced; 2 cloves garlic, smashed; Kosher salt; 6 slices bacon, cut into lardons; Extra-virgin olive oil; 1 small bunch chives, thinly sliced; Kosher salt; 2 cups sugar snap peas; Extra-virgin olive oil; 1 small shallot, diced; 4 mint leaves, cut into a chiffonade

Directions

For the steaks: Preheat the oven to 425 degrees F. Generously season both sides of the steak with salt and pepper to taste.
Heat a large sauté pan with the canola oil over medium-high heat. Add the steaks and cook, making sure to get a good sear, 2 to 3 minutes per side. Add 3 sprigs of the thyme, 2 cloves unpeeled garlic and 2 tablespoons of the butter into the pan. Baste the steaks for a minute or two. Transfer the steaks into the oven and cook for 3 to 5 minutes, or until they reach an internal temperature of 135 degrees F for medium-rare. If you like your steak medium, leave them in a minute or two longer. Remove the steak from the oven and place them onto a separate plate to rest. Reserve the pan.
Add the mushrooms and shallot into the pan that the steak was cooked in. Sauté for 5 minutes. Add in the minced garlic and continue to sauté for another minute. Deglaze the pan with the red wine and cook for 1 minute to burn off the alcohol. Add in the veal demi, balsamic vinegar and the remaining 1 sprig thyme and reduce by half, 3 to 5 minutes. Whisk in the remaining 1 tablespoon butter and adjust the seasoning with salt and pepper if needed.
For the potatoes: Add the potatoes and smashed garlic into a pot with cold water. Season well with kosher salt; it should be as salty as the sea. Bring to a boil over medium-high heat, then reduce to a simmer and cook 8 to 10 minutes, or until tender. Drain the potatoes, then spread onto a sheet tray to cool. Reserve the pot that the potatoes were cooked in and fill with water. Bring to a boil to use later for the snap peas.
Place the bacon into a large sauté pan and turn the heat on to medium-low. Drizzle in a little bit of olive oil. Slowly cook the bacon, stirring occasionally, until the fat has rendered and the bacon is crispy, 10 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate, leaving the yummy fat in the pan, and set aside. Add the potatoes in a single layer and cook for 5 minutes, until they start to get brown and crispy. Use a spatula to toss the potatoes and crisp the other side, another 5 minutes. Add the bacon back into the pan along with the chives and toss to combine.
For the snap peas: Season the boiling water generously with kosher salt. Prepare an ice bath and season well with kosher salt. Add the snap peas into the boiling water and cook for 2 to 3 minutes, until bright green and tender but still slightly crisp. Remove the snap peas and immediately plunge into the ice bath and allow to cool, then drain and set aside.
Heat up a sauté pan with olive oil and add the shallots. Sauté until translucent, about 3 minutes. Add the snap peas and toss in the pan with the shallots just for a minute to warm them through.
Season with kosher salt to taste then turn off the heat and fold in the mint.

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NY Strip Steak with Mushroom Pan Sauce, Crispy Potatoes with Bacon and Snap Peas with Shallots and Mint

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