Seared Strip Steak with Jalapeño Cream Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 881
- Total Fat
- 73
- Saturated Fat
- 34
- Carbohydrates
- 6
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 46
- Cholesterol
- 283
- Sodium
- 800
- Total: 30 min
- Active: 25 min
Ingredients
2 pounds strip steaks
Kosher salt and freshly ground black pepper
2 tablespoons salted butter
2 tablespoons olive oil
3 cloves garlic, minced
2 fresh jalapeños, sliced into 1/4-inch rounds
1 small onion, thinly sliced
1/4 cup white wine
1 cup heavy cream
Chopped fresh parsley, for serving
Directions
- Pat the steaks dry and season well with salt and pepper.
- Heat the butter and olive oil in a heavy-bottomed skillet over medium-high heat. Cook the steaks for 3 to 4 minutes per side for medium rare. Remove to a board to rest for 7 to 10 minutes.
- Add the garlic, jalapeños and onion to the skillet and stir. Cook to soften the vegetables, 1 to 2 minutes. Deglaze with the wine, scraping the skillet and allowing the wine to reduce about a minute. Add the cream and season with salt and pepper. Let the sauce simmer and thicken while you slice the steak, about another 2 minutes.
- Slice the steak against the grain and shingle onto a platter. Top with the sauce and garnish with the parsley.