Strip Steaks with Celery and Blue Cheese Salad
By Jessica RudolphPublished on October 18, 2022
Time
30 minutes
Yield
Serves 4
Ingredients
¼ cup extra-virgin olive oil, divided3 tablespoons sherry vinegar, divided1 tablespoon honey 2 teaspoons table salt, divided1½ teaspoons pepper, divided1¼ teaspoons smoked paprika, divided8 celery ribs, sliced thin on bias, plus ⅓ cup celery leaves3 ounces blue cheese, crumbled (¾ cup)⅓ cup almonds, toasted and chopped2 (1-pound) strip steaks, 1 inch thick, trimmed and halved crosswise6 tablespoons unsalted butter
Before You Begin
You can substitute ⅓ cup fresh parsley leaves for the celery leaves, if desired.
Instructions
- Whisk 3 tablespoons oil, 2 tablespoons vinegar, honey, ½ teaspoon salt, ½ teaspoon pepper, and ¾ teaspoon paprika together in large bowl. Add celery and celery leaves, blue cheese, and almonds and toss to combine; set aside.
- Pat steaks dry with paper towels and sprinkle all over with remaining 1½ teaspoons salt and remaining 1 teaspoon pepper. Heat remaining 1 tablespoon oil in 12-inch skillet over high heat until just smoking. Add steaks and cook, flipping every 2 minutes, until well browned and meat registers 120 to 125 degrees (for medium-rare), 6 to 10 minutes. Transfer steaks to carving board, tent with foil, and let rest.
- Melt butter in now-empty skillet over medium heat. Add remaining ½ teaspoon paprika and cook until fragrant, about 30 seconds. Off heat, whisk in remaining 1 tablespoon vinegar and any accumulated juices from steak. Slice steaks and serve with sauce and salad.
Time
30 minutesYield
Serves 4Ingredients
¼ cup extra-virgin olive oil, divided
3 tablespoons sherry vinegar, divided
1 tablespoon honey
2 teaspoons table salt, divided
1½ teaspoons pepper, divided
1¼ teaspoons smoked paprika, divided
8 celery ribs, sliced thin on bias, plus ⅓ cup celery leaves
3 ounces blue cheese, crumbled (¾ cup)
⅓ cup almonds, toasted and chopped
2 (1-pound) strip steaks, 1 inch thick, trimmed and halved crosswise
6 tablespoons unsalted butter
Ingredients
¼ cup extra-virgin olive oil, divided
3 tablespoons sherry vinegar, divided
1 tablespoon honey
2 teaspoons table salt, divided
1½ teaspoons pepper, divided
1¼ teaspoons smoked paprika, divided
8 celery ribs, sliced thin on bias, plus ⅓ cup celery leaves
3 ounces blue cheese, crumbled (¾ cup)
⅓ cup almonds, toasted and chopped
2 (1-pound) strip steaks, 1 inch thick, trimmed and halved crosswise
6 tablespoons unsalted butter
Ingredients
¼ cup extra-virgin olive oil, divided
3 tablespoons sherry vinegar, divided
1 tablespoon honey
2 teaspoons table salt, divided
1½ teaspoons pepper, divided
1¼ teaspoons smoked paprika, divided
8 celery ribs, sliced thin on bias, plus ⅓ cup celery leaves
3 ounces blue cheese, crumbled (¾ cup)
⅓ cup almonds, toasted and chopped
2 (1-pound) strip steaks, 1 inch thick, trimmed and halved crosswise
6 tablespoons unsalted butter
Why This Recipe Works
Crunchy almonds, creamy blue cheese, and a smoky-sweet vinaigrette elevated crisp sliced celery to a standout side.
Before You Begin
You can substitute ⅓ cup fresh parsley leaves for the celery leaves, if desired.
Instructions
- Whisk 3 tablespoons oil, 2 tablespoons vinegar, honey, ½ teaspoon salt, ½ teaspoon pepper, and ¾ teaspoon paprika together in large bowl. Add celery and celery leaves, blue cheese, and almonds and toss to combine; set aside.
- Pat steaks dry with paper towels and sprinkle all over with remaining 1½ teaspoons salt and remaining 1 teaspoon pepper. Heat remaining 1 tablespoon oil in 12-inch skillet over high heat until just smoking. Add steaks and cook, flipping every 2 minutes, until well browned and meat registers 120 to 125 degrees (for medium-rare), 6 to 10 minutes. Transfer steaks to carving board, tent with foil, and let rest.
- Melt butter in now-empty skillet over medium heat. Add remaining ½ teaspoon paprika and cook until fragrant, about 30 seconds. Off heat, whisk in remaining 1 tablespoon vinegar and any accumulated juices from steak. Slice steaks and serve with sauce and salad.
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