Cinnamon-Spiced New York Strip Steak with Brussels Sprouts, Mushrooms, and Onions (Serves 4-5)
My wife scared me with the steaks she picked out for our Christmas dinner – 1.5-inch thick New York Strip steaks that cost $26.95. What if I burn them? What if I do anything to ruin such big, thick, expensive steaks? I was intimidated when I saw what she came away from the meat counter at Whole Foods with, but am happy to report that our meal was a great success. I relied upon guidelines from TheMeatSource.com to help me figure out that I needed to sear my thick steaks 7 minutes on each side. And I am happy to report that my wife loved her first experience of cinnamon-spiced steak.
Prep and Cook Time: 25-30 minutes
New York Strip steak (2 pounds is enough for four or five meals)
Chicken broth (Imagine Organic offers varieties with no sugar, cane juice, or soy)
1 pound of Brussels sprouts
6-8 ounces of mushrooms
1 medium sweet yellow onion
Extra virgin olive oil
Rinse Brussels sprouts. Cut away surplus stems, discard loose leaves, and cut heads into halves. Chop onions and mushrooms into bite-sized pieces. Add two tablespoons of olive oil over medium heat to a wok. Add onion and stir-fry until it begins to soften. Add Brussels sprouts and mushrooms. Add salt, garlic powder, and black pepper to taste. Stir ingredients well. Add about 2 ounces of chicken broth. Cover and let cook for 10-15 minutes until Brussels sprouts are tender, stirring occasionally.
Pre-heat non-stick grill pan or skillet over medium heat. Rub a little oil on the top and bottom of the steaks to help with browning and to hold spices. Season both sides of the steaks with a dusting of salt, garlic powder, and ground cinnamon. Coat the steak with cinnamon generously. Add a little ground ginger. I could not tell I had added ginger when I cooked my steaks, but I did, they were good, so I’m telling you about it. Lay the meat in the dry pan and let it sear undisturbed for 7 minutes on the first side. Turn and sear the other side for at least 7 minutes. Evaluate doneness by how much pink is showing in the side of the searing meat. My wife likes bloody meat, so I removed hers from the pan on time. I like my food cooked, so let mine sizzle another minute or two.
Let meat rest on plates for at least 5 minutes before serving. The internal temperature rises a little higher during the rest period and experts say the juices redistribute themselves.
Note: Searing meat is a technique for keeping juices inside where you can enjoy them as you eat. Puncturing meat with a fork to turn it lets valuable juice escape. That’s why using tongs to turn meat is a good idea.
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