Grilled Estancia Ranch Grassfed New York Striploin
with Blue Cheese Au Gratin Potatoes topped with Sun Dried Tomato Butter
Tips from Executive Chef Chad Luethje: For best results, shop for grass fed beef that has been raised with no grain, antibiotics or growth hormones. You can ask your butcher to portion your steaks to any size you like and also to remove as much fat as possible. You will still most likely be charged for the weight of whatever is removed. Red Mountain's suggested protein serving size is 4 oz.
About 15 minutes before grilling or pan searing your steaks, remove them from the refrigerator and allow them to warm to near room temperature.
Place the meat on the grill (or in a hot saute pan with two teaspoons of canola oil) and cook for two to three minutes. Then use a pair of tongs or spatula to flip the ssteads over and cook them on the other side for about 3 minutes. Total time needed to cook the steak to medium rare will be about six minutes total, although cooking times will vary depending on the thickness of the steak. Use an instant read thermometer if you aren't sure of the temperature (120F for medium rate, 140F for medium). Remove the steaks from the grill and allow them to rest on a plate while assembling the other items, at least two minutes for best flavor.
Nutrition Information: based on 4 oz. Steak with Sun Dried Tomato butter and 1 serving of potatoes: 439 Calories/25g. fat/23g. carbohydrates/33g. protein/4g fiber.
Sun Dried Tomato Butter for Steak
- 1/2 cup unsalted butter
- 2 tablespoons Sun Dried Tomatoes, softened and minced.
- 1 teaspoon Italian Parsely, coarsely chopped
- 1 pinch Kosher Salt
- Allow butter to soften at room temperature for at least and hour and 1/2.
- Rehydrate sun dried tomatoes in hot water, then drain off the excess liquid and dice.
- Rinse Italian Parsley, shake all excess water off of leaves, and rough chop.
- Combine all ingredients in a small mixing bowl and stire or beat until well mixed.
- Spoon a small amount (2 teaspoons) over the top of grilled steak. Also is excellent along freshly baked bread.
Nutrition Information: 1 serving - .7 oz. 139 Calories/15g Fat/trace Carbohydrates/trace Protein/trace fiber
Blue Cheese Au Gratin Potatoes
- 3/4 cup half and half or light cream
- 1/4 egg beaten
- 3 Tbs egg white, slightly beaten
- 1 7/8 lbs. Yukon Gold Potatoes, peeled and thinly sliced on mandolin
- 1 1/8 cups Maytag or other blue cheese, crumbled.
- 3 Tbs. Parmesan cheese, freshly grated.
1. In a mixing bowl, combine egg, egg white, half & half, parmesan and blue cheese.
2. Peel potatoes and slice them thinly enogh to see the print on a newspaper through each slice, but not thin enough they can be wadded into a ball.
3. Pour egg, blue cheese and cream mixture over potatoes and toss to coat. Layer into a greased baking dish, placing some of the blue cheese crumbles between the layers of the potatoes and bake, covered, at 325 degreese for about 30 minutes, or until the potatoes are tender when pierced with a skewer or toothpick. Uncover and bake at 375 degrees for 10 more minutes until the top of the potatoes are golden brown. Remove from the oven and serve. This dish makes 15 - 3 oz. servings.
Nutrition information: 1 serving - 3 oz. 112 Calories/37g. Fat/14g. Carbohydrates/5g protein/trace fiber.