Seared NY Strips with Potato Fondantes & David's Zucchini

We didn't make the trek out to West Texas to see my grandparents too often when we were kids, but ever time we did I knew it meant one thing. Steaks. My granddad made the most fantastic steak I've ever had. When we did make the trip, my brother & I would run around their classy not-meant-for-kids home, gorge ourselves on Nickelodeon (we didn't have cable at home), & plop in & out of their pool while all the grown ups sipped martinis & scotch & smoked cigarettes. Looking back on it, time spent in their house felt like a late 70's movie about a dysfunctional family that loved one another but just wasn't quite sure how to proclaim said love.

My granddad did it with steaks. Scotch in had, he seared up a perfect meal every time he stepped in front of the grill. I'm still not sure how he did it, but last night Ray & I tried to replicate it. After a quick stop at the local butcher, we got cooking. Of course, you can't have a big slab of meat without it's accomplice - potatoes! So, inspired by a brilliant & tragically neglected set of cookbooks given to us as a wedding present, I decided to attempt a French potato fondantes. Cooked for ages in butter, these potatoes become so tender they practically fall apart. These buttery gems are the perfect foil to a rare steak. You can't beat the classics!


Potato Fondantes

with Rosemary Beurre Blanc

adapted from Larousse Gastronomique Vegetables
1 c. waxy potatoes (such as yukon gold or new potatoes)

4 tbsp. butter, divided

1/4 c. chicken stock

1/4 c. white wine

2 stalks fresh rosemary, coarsely chopped

2 stalks fresh thyme, coarsely chopped

Peel & trim the potatoes into the shape of small eggs. Fry gently in 2 tbsp. butter for about 20 minutes until all sides are golden & most of the butter has absorbed. Take the potatoes out of the pan & wipe it clean with a paper towel.

Keep the pan warm & add the chicken stock, wine, and another small pat of butter. Add the potatoes, cover, and cook over low heat for another 20 minutes or so until the liquid had reduced in half.

After they've cooked, set the potatoes aside. To make the beurre blanc, add another 2 tbsp. to the remaining juices in the pan & melt. Keep the pan over the heat to allow the butter to begin to melt, then remove & whisk the butter to keep it melting. Continue the on heat/off heat process until the butter has melted -- this method will allow the butter to remain thick & keep from browning.

Pour the rosemary beurre blanc over the potatoes & serve.

Seared NY Strip

with David's Zucchini

2 6 - 8 oz. NY strip steaks (best you can find)

1/4 c. red wine

1 tbsp. coarsely ground black pepper

1 tbsp. Cavender's (or other preferred steak seasoning)

2 - 3 medium zucchinis

1/2 tbsp. olive oil

salt & pepper to taste

Place the steaks on a plate & marinate the in red wine for a hour (or longer). Drain the wine then rub both sides of the steaks in black pepper & Cavender's. To lock all of the juices in & enhance the flavor, grill the steaks outdoors if you can.

While the steaks are marinating, slice the zucchinis lengthwise into about 1/4" strips. Place the strips on a plate & drizzle with salt, pepper, & olive oil. My dad taught me this method & it makes a perfect zucchini every time! Hence, David's zucchini.

Once the coals are hot, push them all to one side of your grill. Sear the steaks (2 minutes on both sides) then move the steaks to the opposite side of the grill, cover, & cook through (10 minutes for medium-rare or until the steaks starts to firm up).

Remove the steaks from the grill & let them rest for about 5 minutes before serving. While the grill is still hot, put 5 - 7 slices of zucchini on & cook on both sides until the zucchini is soft (about 3 minutes on each side). Repeat this process until all the zucchini slices are cooked.

Serve the meal with a full bodied red wine -- try a Cabernet Sauvignon or Bordeaux.