New York Strip
Yorkshire Pudding, Parsnip Purée, Roasted Carrots, Citrus Butter
Chefs Samuel Charles and Marcus Eng of The Way Back | Denver, CO
Adapted by StarChefs | April 2017
INGREDIENTS
Yorkshire Pudding:
Yield: 10 to 12 puddings
300 grams all-purpose flour, sifted
Salt
8 eggs
350 milliliters milk
½ cup rendered dry-aged beef tallow
Parsnip Purée:
Yield: 4 servings
2 parsnips, peeled and sliced into medium discs
2 cups heavy cream
2 cups water
Salt
Roasted Carrots:
Yield: 2 servings
1 carrot, peeled
Olive oil
Salt
Citrus Butter:
Yield: 4 ounces
4 ounces butter, softened
1 teaspoon dehydrated lemon peel
To Assemble and Serve:
Yield: 2 servings
One 16-ounce dry-aged Meyer New York strip, trimmed
Salt
Black pepper
METHOD
For the Yorkshire Pudding:
In a large bowl, stir to combine flour and salt. In separate bowl, whisk to combine eggs, milk, and water. Pour liquid ingredients into dry and whisk to combine. Rest batter at room temperature at least 2 hours. Heat oven to 450°F. Place a deep muffin pan in the oven for 10 minutes. Remove from oven and fill to 2 millimeters with tallow. Return pans to oven 1 minute more. Pour batter into the cups, filling them no more than halfway. Bake puddings 12 minutes, until golden brown and puffed to at least 3 times their original volume. If needed, rotate and bake 3 minutes more. Remove from oven and cool.
For the Parsnip Purée:
To a small saucepot, add parsnips. Cover with cream and water and simmer until parsnips are mushy tender. Once cooked, transfer parsnips and cooking liquid to a blender and purée until smooth. Season with salt.
For the Roasted Carrots:
Heat oven to 350°F. Toss the carrots in olive oil, salt, and bake until tender, 20 to 25 minutes.
For the Citrus Butter:
In a bowl, whip to combine butter and lemon peel. Season with salt.
To Assemble and Serve:
Heat oven to 350°F. Season steak with salt and pepper. Heat a cast iron pan over high flame, until smoking hot. Cook steak in pan, flipping every 2 minutes, until medium rare. Remove steak from pan and rest. Warm Yorkshire Puddings and Roasted Carrots in the oven and Parsnip Purée on the stove. Slice steak. Plate a generous layer of Parsnip Purée onto a plate and top Roasted Carrots. Arrange steak on top of vegetables and nestle a spoonful of butter onto the steak. Serve warm Yorkshire Puddings on the side.
