Garlic Mustard Crusted NY Strip Steak

Hi everyone! Sorry for being MIA for a while, I didn’t have a kitchen and didn’t want to just bore you with my thoughts and other boring things :). 

For my first meal back I wanted to cook something really hearty. I’ve been eating out of a microwave a lot so a steak and potato had been my craving for a while. But while steak is always a great option sometimes it is a little boring so I researched how to make steaks more interesting. Which brought me to steak crusts! In my search I found an awesome one with dijon mustard, garlic, parmesean cheese and other delicious treats by Chef Michael Chiarello. And while his seemed awesome it seemed like a lot of ingredients that I just didn’t have. So here’s my altered version. 

Steak Crust: 

  • 8 garlic cloves
  • 2 tsps of crushed dried thyme
  • 2 tbsps of dijon mustard
  • handfuls of 3 cheese blend, fontina, asiago and parmesan 

Cooking: In a small pan, toast the garlic in olive oil, approx. 7-10 mins.  Flip once. 

 

Mash the garlic, you can use a fork, chop  it up or  use a motar and pestle. 

 
Once mashed up mix in dijon mustard and salt and pepper. Set aside. 

Season both sides of your steak with a little bit of olive oil, salt and pepper. On a cast iron skillet heated to medium cook each side of your steak for 5-6 mins. How long you cook it is going to depend on the thickness of your steak. 

Once cooked on both sides, slather the garlic/mustard mix then top with a good portion of cheese. 

  
Bake in the oven at 450 for 8-10 mins until the cheese is golden brown. I wanted my cheese a little extra crispy so I used a brulee torch (stocking stuffer present!) 

  
Side 1 Spicy roasted carrots with sliced avocado: 

  

*My helper tried to add goldfish crackers…don’t add the goldfish. 

  • 1 bunch of carrots
  • 1/2 avocado
  • 3 garlic cloves
  • 1 tsp of red pepper flakes
  • 2 tbsp of butter (melted)
  • 2 tbsp of olive oil
  • salt and pepper

Cooking: Heat oven to 375. Finley chop the garlic, mix with butter, oliveoil, red pepper flakes and salt and pepper. Cover carrots with the mixture. 

  
Cook for 30-35 mins until the ends are a little charred. Chop into big pieces and cover with slices of avocado. 

  
2nd side: Baked Potato

  • 2 russet potatoes
  • olive oil
  • salt and pepper
  • Toppings: mexican shredded cheese, sour cream, bacon bits, salt and pepper, butter (use all, some or none) 

Cooking: Heat oven to 375 Scrub the potatoes then with a fork poke holes in the potato. Over wil olive oil, salt and pepper. Cook for 60-75 mins, depending on how crispy you want the skin. Once cooked break skin with a fork and add cheese. Let rest then add any additional toppings you may have.  

Buen Provecho!   

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