Tuesday, January 5, 2010
NY Strip Steak and Eggplant topped with a Garlic-Lemon Sesame Sauce
I have a great butcher that I found in Eastern Market. I have been buying all my meat from Barry at Embassy Foods for years! His Quality and quantity of meat is so much better and fresher than any chain store. Not too mention he butchers and trims it to your liking.
For the Eggplant:
Garlic-lemon Sesame Sauce:
Combine the following ingredients in a food processor:
1/4 cup tahini (sesame seed oil)
1/4 cup E.V.o.o
1/4 cup water
2-3 cloves garlic
1/4 cup parsley
1-2 teaspoon sea salt
1/2 juice of lemon
Blend and you have Garlic-lemon Sesame sauce.
I thawed out 2-2in NY strip steaks overnight in the fridge. Once thawed, season the steaks with a generous amount of salt, Black Pepper, and accent,let stand at room temperature for 1 hour before cooking. This allows the steak to absorb the seasoning and makes it more tender. Heat a large pan on HIGH with a generous amount of E.V.O.O, place the steaks in the pan and sear all side. Cook each side for 2 mins then place the entire pan in the oven for about 4 mins (Med-Rare). If you like it a little more done add on another minute or so. Pull the pan out and place the steaks on a cutting board to rest for about 5mins.
Peel and slice the eggplant in 1/2 inch slices (Round slices). Lay the Sliced pieces on a flat tray salt both sides and soak in shallow water for 30 mins. (Soaking the eggplant in water reduces excess oil absorbing once fried) Place a medium sauce pan with 3/4 vegetable oil over MED-HIGH heat. Gently squeeze the excess water from the eggplant rings. Place 1-2 eggplant slices/rings into the frying oil. Flipping once...once it is turns a golden brown color then strain and remove.Lay flat on paper towel to absorb the excess oil.
Plate the steak and eggplant side-by-side pour some of that tasty Garlic-lemon sesame sauce on top of the fried eggplant and a sprinkle of chopped parsley for garnish! Enjoy!
*PLEASE READ ENTIRE RECIPE BEFORE YOU START*