Our home economist, Niloo Sarshar, has been celebrating St. Patrick’s Day in our test kitchen all week. We’ve anxiously been watching her perfect this recipe. Now New York strip, mustard and whiskey are definitely on our weekend shopping list. Her recipe even includes a little green, so you don’t get pinched.
New York Strip with Whiskey Mustard Sauce
2 New York strips, about 1 pound each (allow steaks to sit at room temperature for at least 1 hour prior to cooking)
2 bunches rainbow chard or spinach, cut into ribbons
2 tablespoons unsalted butter
2 tablespoons whole-grain mustard
3 tablespoons whiskey
2 tablespoons heavy cream
Juice of 1/2 a lemon
2 tablespoons chopped fresh parsley
1) Preheat oven to 425ºF.
2) Place a cast iron skillet onto burner and heat on high.
3) Meanwhile, season steak liberally with kosher salt and pepper.
4) Once skillet begins to smoke, lay steaks in pan. Cook for 5 minutes on first side, flip over and cook for another 3 minutes on second side.
5) Transfer skillet into the oven for another 5 minutes.
6) Take steaks out of the pan and cover with aluminum foil. Allow to rest while making the sauce.
7) Heat the same skillet used to cook the steaks to medium. Do not drain the fat from the pan.
8) Place the chard or spinach into the skillet with the fat from the steaks and toss until barely wilted. Once cooked, take out and set aside.
9) Heat the same pan to medium-high and add in the butter and mustard. Once the butter is melted, stir in the whiskey. Be careful because the alcohol will flambé.
10) Add in the heavy cream and whisk everything together. Cook for 2-3 minutes.
11) Finish the sauce with the fresh lemon juice and chopped parsley.
12) Slice steak, top with mustard sauce and serve with wilted greens and potatoes.
4 medium russet potatoes, scrubbed clean and dried
4 tablespoons melted butter
3 tablespoons extra virgin olive oil
2 tablespoons chopped fresh rosemary
2 tablespoons chopped thyme
2 tablespoons chopped fresh sage
Salt and pepper
1) Preheat oven to 425ºF.
2) Take the potatoes and slice a very thin piece off of the bottom so it will lie flat on the cutting board.
3) Place a potato between 2 chopsticks and cut into thin slices, making sure not to cut through the bottom (the chopsticks will help with this).
4) In a small bowl, combine melted butter, olive oil, rosemary, thyme, sage, 1 teaspoon salt and ¼ teaspoon black pepper.
5) Fan open the potatoes and brush the insides with the melted butter and herb mixture. Make sure to brush the outsides as well.
6) Place the potatoes onto a parchment-lined baking sheet and roast for 30 minutes. Take them out and brush them with some more of the herb mixture and roast for another 20 minutes, until center is tender and outside is crispy.