Pan Seared NY Strip Streak Whipped Potatoes Crispy Prosciutto-Wrapped • 2 lbs New York Strip Steaks (2 steaks), • 3 pounds russet or Yukon gold Asparagus or Ribeye or Top Sirloin Steaks (1 lb potatoes (or a mix of the two!) peeled each steak, 1 ⼀攀” thick) and cut into large cubes • 6 slices prosciutto • ⼀挀 tablespoon vegetable oil, or any • 1 tablespoon 昀椀ne sea salt • 12 asparagus spears trimmed (see high-heat cooking oil like canola or • 2 cloves garlic, mashed below) extra light olive oil • ⼀挀-pound unsalted butter, divided • 1 tablespoon of olive oil • 1 ⼀挀 teaspoon sea salt • ⼀最 cup heavy cream • Fresh cracked black pepper • 1 teaspoon black pepper, freshly • Freshly cracked pepper and • Optional garnish: fresh lemon zest ground additional 昀椀ne sea salt • 2 tablespoons unsalted butter • Optional: fresh chives Prep the asparagus by removing the blunt • 2 cloves garlic, peeled and quartered 吀栀oroughly wash and then peel the potatoes. ends (bend and snap). • 1 sprig of fresh rosemary Cube the potatoes into golf-ball-sized pieces. Wrap half of one slice of prosciutto around 吀栀oroughly pat the steak dry with paper Place in a strainer and rinse under cold water each asparagus spear at an angle covering the towels. Just before cooking, generously season until the water comes out clear. Place in a length of the spear. with 1 1/2 tsp salt and 1 tsp black pepper large pot and cover with cold water. Add 1 tablespoon 昀椀ne sea salt and 1 bay leaf; stir and Repeat until all spears are covered. Heat the cast iron pan until hot then add 1/2 bring to a boil. Reduce to a simmer and cook tbsp oil over medium-high heat, swirling to until the potatoes are fork-tender; about 15-20 Heat the olive oil in a large skillet over coat. Once the oil is very hot, add steaks to minutes. When a potato can easily be pierced, medium heat. Add the prosciutto-wrapped the skillet. Sear the steaks on the 昀椀rst side drain the potatoes and make sure you get rid asparagus spears and cook until the prosciutto for 4 minutes until a brown crust has formed of ALL the extra moisture. Let them dry for is crisp and asparagus is tender. Time will then 昀氀ip and cook another 3-4 minutes. Using about 5 minutes. Discard the bay leaf. vary depending upon the size of the asparagus tongs, turn the steak on its sides to render spears, but approximately 3-5 minutes. the white fat and sear the edges (1 minute per While the potatoes are still hot, put them edge). through a ricer and add them back into the Reduce heat to medium and immediately pot you cooked them in. add 2 Tbsp butter, quartered garlic cloves, Meanwhile, melt butter on low heat in a and rosemary to the pan. Spoon the butter saucepan. Add 2 cloves of garlic (mashed) sauce over the steak, tilting the pan to get if desired. Add in the heavy cream. Once butter on your spoon. Continue spooning the the mixture is combined and smooth, sauce over the steak for a minute or until the remove from the heat and discard the garlic. steak is about 5-10 degrees from your desired Alternatively, you can mince the garlic and doneness (the temperature will continue to add it to the 昀椀nished potatoes for extra rise another 5-10 degrees while the steaks garlicky potatoes. (We like a barely garlic- rest). infused mashed potato, so we discard it at this point.) Pour the butter mixture over the Transfer steak to a cutting board, loosely riced potatoes. Stir with a wooden spoon until cover, and rest 10 minutes before slicing into smooth. Season to taste with salt and pepper. 1/2” strips to serve. Spoon extra butter sauce If desired, add fresh chives to the top and over sliced steak to serve. melted butter. Serve hot. Catch this recipe and others being made by RCC Culinary Chef Instructors and students on Culinary WWAY beginning November 30th! Visit www.robeson.edu/wway for complete TV schedule and recipes! 11