PAiN
04-23-2014, 05:17 PM
Every week, Caroline Wright creates simple, civilized recipes for Food52 (http://food52.com?yhoo=1) that feed four — for under $20, in under 20 minutes (http://food52.com/blog/category/178-20-dollar-20-minute-meals?yhoo=1).
Today: A steakhouse-style dinner, for when the craving hits.
https://s.yimg.com/cd/resizer/FIT_TO_WIDTH-w500/b1942d89ef69999b1463a16fcee7a16620ee5129 (http://food52.com/recipes/27013-steak-with-green-peppercorns-and-roasted-asparagus?yhoo=1)
Every once in a long while, I crave a steakhouse dinner: a medium-rare hunk of well-seasoned beef, with preferably a well-seasoned something that grew from the ground alongside. When I was at the butcher counter recently and passed by a tri-tip steak — which usually runs for about $10 a pound — it felt like the answer to my steakhouse call. Browned quickly in a pan, then transferred to the oven to roast alongside asparagus, this steak gives you plenty of time to work the magic of a green peppercorn (http://food52.com/provisions/products/246-green-peppercorn-refill?yhoo=1) sauce.
Steak with Green Peppercorns and Roasted Asparagus
(http://food52.com/recipes/27013-steak-with-green-peppercorns-and-roasted-asparagus?yhoo=1)
Serves 4
1 pound tri-tip steak
Kosher salt and freshly ground black pepper
3 tablespoons olive oil, divided
1 bunch asparagus, trimmed
1 shallot, finely chopped
1/4 cup white wine
1 tablespoon green peppercorns in brine, drained
2 tablespoons cold butter
1 tablespoon roughly chopped parsley
Preheat oven to 425°. Generously season steak with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high. Add steak and sear to brown on one side, 3 minutes. Transfer browned steak (browned-side up) to a large rimmed baking sheet. (Reserve skillet.) Toss asparagus with 1 tablespoon oil on other side of the pan and roast until steak is cooked to medium-rare, 15 to 17 minutes. Remove steak to a cutting board to rest.
While steak and asparagus roast, return reserved skillet to stove over medium. Heat remaining oil, then add shallot. Cook until shallot is tender, 2 minutes. Add wine and peppercorns and cook until wine has reduced by half, 2 minutes. Remove pan from heat and swirl in butter. Stir in parsley before serving. Slice meat and spoon sauce over steak; serve with asparagus.
Today: A steakhouse-style dinner, for when the craving hits.
https://s.yimg.com/cd/resizer/FIT_TO_WIDTH-w500/b1942d89ef69999b1463a16fcee7a16620ee5129 (http://food52.com/recipes/27013-steak-with-green-peppercorns-and-roasted-asparagus?yhoo=1)
Every once in a long while, I crave a steakhouse dinner: a medium-rare hunk of well-seasoned beef, with preferably a well-seasoned something that grew from the ground alongside. When I was at the butcher counter recently and passed by a tri-tip steak — which usually runs for about $10 a pound — it felt like the answer to my steakhouse call. Browned quickly in a pan, then transferred to the oven to roast alongside asparagus, this steak gives you plenty of time to work the magic of a green peppercorn (http://food52.com/provisions/products/246-green-peppercorn-refill?yhoo=1) sauce.
Steak with Green Peppercorns and Roasted Asparagus
(http://food52.com/recipes/27013-steak-with-green-peppercorns-and-roasted-asparagus?yhoo=1)
Serves 4
1 pound tri-tip steak
Kosher salt and freshly ground black pepper
3 tablespoons olive oil, divided
1 bunch asparagus, trimmed
1 shallot, finely chopped
1/4 cup white wine
1 tablespoon green peppercorns in brine, drained
2 tablespoons cold butter
1 tablespoon roughly chopped parsley
Preheat oven to 425°. Generously season steak with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high. Add steak and sear to brown on one side, 3 minutes. Transfer browned steak (browned-side up) to a large rimmed baking sheet. (Reserve skillet.) Toss asparagus with 1 tablespoon oil on other side of the pan and roast until steak is cooked to medium-rare, 15 to 17 minutes. Remove steak to a cutting board to rest.
While steak and asparagus roast, return reserved skillet to stove over medium. Heat remaining oil, then add shallot. Cook until shallot is tender, 2 minutes. Add wine and peppercorns and cook until wine has reduced by half, 2 minutes. Remove pan from heat and swirl in butter. Stir in parsley before serving. Slice meat and spoon sauce over steak; serve with asparagus.