Even though I’m not Irish, I love to celebrate St. Patrick’s Day. It’s a holiday. That’s all I need for an excuse, although the underlying reason for celebrating St. Pat’s, at least the folklore version, is that he is a celebrity because he chased all the snakes out of Ireland. But there are many people who drink green beer every March 17th, regardless of their heritage. More than anything, it’s tradition. And keeping with tradition is what celebrations are all about.
I have tried to meld cultures with this recipe. The roasted potatoes I recommend serving alongside are what my Grandma Anna made every Friday night for dinner. They were a command performance, so in a way, that’s tradition, too.
New York Strip Steaks with Guinness Sauce and Malted Cabbage Recipe
For the Steak and Guinness Sauce:
5 tsp dijon-style mustard, divided
4 — 12 oz New York strip steaks
2 T olive oil, divided
2 T butter, softened
2 tsp flour
2 large garlic cloves, pressed
1 medium shallot, minced
1 cup low-salt beef broth
1 cup Guinness stout, or other dark, molasses type beer
1 T packed dark brown sugar
2 T soy sauce
Pat steaks dry with a clean cloth or paper towels. Let rest and air dry on a plate, or on baking rack with a baking sheet beneath it to catch any drips.
Note: removing excess liquid on meats allows them to brown better
Spread 1 tsp mustard over steaks and sprinkle with salt and pepper to taste. Let stand for 15 minutes.
Heat 1 T oil in large skillet over medium-high heat until oil is shimmering. Sear steaks about 4 minutes on each side for medium rare. You will know when to turn the meat because it will release easily from the pan. Use tongs to flip so no juices escape and don’t tug at it. The flesh should release easily from the pan. Transfer steaks to clean plate.
Mash butter and flour in small bowl with fork, thoroughly incorporating.
Heat 1 T oil in same skillet over medium-high heat. Add garlic and shallots and sauté for 20 seconds. Add broth, bring to boil. Add stout, brown sugar, soy sauce, remaining mustard, and whisk to combine.
Slice steaks on cutting board, adding any juices that have collected on the plate to the sauce. Cover steaks with foil.
Simmer sauce uncovered until it thickens and coats the back of a spoon.
Note: this means when you run your finger down the back of a spoon after it’s been dipped in the pan sauce, there will be a clean, sauceless trail
Add butter/flour mixture to pan sauce, whisking constantly until it is smooth. Keep warm until ready to serve.
Anna’s Roasted Potatoes:
Whenever my Grandma Anna asked her grandchildren what we wanted her to cook for dinner, we requested roasted potatoes. It was more of a demand, but she always smilingly obliged. She knew a good thing. These are quick and easy, and go with a variety of roasted, sautéed, or braised meats.
2 1/2 lbs new red potatoes, washed, dried, and cut into 1 1/2 inch pieces
3 T olive oil
salt and pepper to taste
2 T sweet paprika
Heat oven to 400°F.
Place potatoes in a medium ovenproof casserole. Drizzle olive oil over potatoes. Sprinkle with salt, pepper, and paprika. Toss so oil and spices are evenly distributed. Place dish in oven and bake for about 35-40 minutes, gently stirring potatoes several times during cooking. They should develop a golden brown crust, with soft, mealy potato inside. If they finish before the sauce, cover with foil.
- Serves 4.
For Malted Cabbage:
1/2 head small cabbage, shredded into 1/2 inch strips
1/4 cup vegetable or low-salt chicken broth
3 T London Pub malt vinegar
1/2 T. Charnushka
Note: These small black salty seeds are typically found on Jewish rye bread, and are available at Penzey’s Spices. They add salt and color to your cabbage.
Heat broth in deep skillet or wok over medium-high heat until boiling. Add cabbage and cover. Steam until barely wilted, about 4 minutes. Add vinegar and charnushka and stir to combine. Serve alongside steak and potatoes.
To Serve: divide steaks among four plates, drizzle sauce over and serve with Anna’s roasted potatoes and malted cabbage. Serve with dark Irish beer. Sláinte!
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Award-winning author Emily Kemme writes about human nature, illuminating the everyday in a way that highlights its brilliance. Follow her on her blog, Feeding the Famished, https://www.facebook.com/EmilyKemme, or on Twitter @EmFeedsYou . Life inspired. Vodka tempered.