Chicago Food and Wine Festival
August 29-30 - Lincoln Park
Cast Iron Seared NY Strip
1 16oz NY strip steak
2 oz Kosher salt
2 oz cracked black pepper
4 oz peanut oil
6 oz seasonal greens, such as dandelion, arugula, watercress
4 oz extra virgin olive oil
3 whole meyer lemons
1 cluster cherry or grape tomatoes, 10-12
Heat cast iron skillet over high heat. Pour peanut oil into hot skillet and heat. While your oil and pan heat up, Generously season both sides of the steak with kosher salt and cracked black pepper. Just as the peanut oil begins to smoke, gently place the steak in the pan with a pair of kitchen tongs. Let steak sear, undisturbed, for 2 to 3 minutes. Or until a dark brown crust has developed. Flip steak and sear other side. Depending on your steaks thickness and your desired finished temperature, you now place steak in the oven to cook up to your desired doneness. When your steak is just below the finished temperature, remove from heat and let rest for two to three minutes.
Place steak back into hot oven or broiler to reheat for approximately 2 to 3 minutes. Portion salad onto plates and accompany with steak, finished to desired doneness.
Wash and trim you salad greens, removing all rib sections or damaged leaves. Tear into 1-inch pieces and place in stainless steel mixing bowl. Wash tomatoes, remove any stem pieces and slice in half. Juice lemons into bowl over greens, careful not to incorporate any seeds. Drizzle extra virgin olive oil over greens. Thoroughly toss salad together, season with a little salt and pepper to taste.