New York, New York

This is the 3rd episode of my puzzle and dinner series.  This puzzle was all Larry.  We’ve learned we do NOT work well on puzzles together.  We have totally different styles of how we work them.  So, I sat this one out.  This puzzle was New York, New York.  For his New York meal, Larry chose a New York strip steak, and I came up with a New York kind of sauce to top it.

The puzzle master and his assistants, although they were often more of a hindrance than a help.  It’s a wonder this puzzle was able to be completed at all.  We kept finding puzzle pieces scattered all around the floor, under the rug, and even in the laundry room.  But surprisingly, Larry was able to complete the puzzle, and there were no missing pieces.

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New York

New York Strip Steak with Garlic Parmigiano Cream Sauce

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New York strip steaks

salt & pepper to taste

olive oil

 

Completely coat the steak with the salt, pepper and olive oil and let it set for at least a couple of hours in the refrigerator before cooking.  Then cook to your likings.  We grilled the steak, but you can pan-fry it or broil it too.

 

The Sauce

1/4 cup butter

2 TBSP garlic

1-1 1/2 cups sliced mushrooms

2 TBSP flour

1 cup beef broth

1 tsp basil

1 tsp oregano

3/4 cup heavy whipping cream

1/2 cup Parmigiano cheese

salt & pepper to taste

chopped parsley for topping

 

Saute the garlic and mushrooms together with the butter.  Cook for about 2-3 minutes.

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Whisk in the flour and cook for an additional minute or two, or until the roux starts to thicken and is lightly browned.

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Add the rest of the ingredients and continue to whisk everything together until everything is well incorporated and the sauce thickens.  If the sauce is too thick, add more cream.

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Your sauce is now done and is ready to top your favorite steak.  We used New York strip steaks because I was doing a themed dinner, but you can use any kind of steak you like. You can also use this same sauce for either chicken or as a pizza sauce too, for something a little different.

This was really a simple dinner.  I just steamed some carrots and broccoli, and served our leftover scalloped potatoes with some warmed ciabiatta bread to go with the steak.  I had a smooth Malbec as my wine choice to complete the meal.  Mysteriously, it all disappeared in what seemed like a New York minute.

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Stay safe and stay well Everyone.  ‘Til next time.

 

 

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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