New York strip with blue cheese, vidalia onion jam and warm potato salad with mustard vinaigrette

  • For the onion jam
  • 2 tbsp bacon drippings
  • 3 onions, peeled, halved, sliced 1/2-cm thick
  • 2 cloves garlic, finely chopped
  • 1 jalapeno chile, finely diced
  • 125ml red wine
  • 60ml red wine vinegar
  • 2 tbsp creme de cassis
  • 2 tbsp grenadine
  • Honey, to taste
  • Salt and freshly ground black pepper
  • 10g chopped fresh flat-leaf parsley
  • For the warm potato salad with mustard vinaigrette
  • 1.1kg red new potatoes
  • 225g slab bacon, cut into lardons and cooked until golden brown and crisp, 2 tbsp drippings reserved
  • 125ml red wine
  • 60ml red wine vinegar
  • 2 tbsp Dijon mustard
  • 1 tsp honey
  • 2 cloves chopped garlic
  • Salt and freshly ground black pepper
  • 60 to 80ml olive oil
  • 2 tbsp roughly chopped basil leaves
  • 2 tbsp roughly chopped flat-leaf parsley
  • 2 tbsp grenadine
  • For the grilled NY strip
  • 2 tbsp coarse salt
  • 1 tbsp coarsely ground black pepper
  • 1 tbsp finely chopped fresh thyme leaves
  • Rapeseed oil
  • 4 boneless sirloin (340g) removed from the refrigerator 20 minutes before grilling
  • 340g blue cheese (recommended: Cabrales), room temperature
  • 2 to 3 tbsp double cream
  • Handful parsley sprigs
1) Heat barbecue to high. Heat a cast iron skillet until hot, but not smoking. Add the drippings, heat, and then the onions, garlic, jalapeno, wine, vinegar, cassis, grenadine and salt and pepper and cook, stirring occasionally, until the liquid mixture is thickened and jam-like, about 20 minutes.

2) Taste and season with honey, salt and pepper. Stir in the parsley, transfer to a bowl and let cool to room temperature.

For the warm potato salad with mustard vinaigrette:

1) Put the potatoes in a large saucepan, cover with cold water and season with 1 tablespoon salt. Bring to the boil and cook until tender when pierced with a knife. Drain, let cool for a few minutes and quarter

2) Whilst the potatoes are cooking, whisk together the drippings, vinegar, mustard, honey, garlic, salt and pepper. Slowly whisk in the olive oil, and then stir in the chopped basil and parsley.

3) Add the warm potatoes and the bacon to the vinaigrette and gently fold to combine. Serve with the steak.

For the grilled NY strip:

1) Heat the grill to high. Mix together the salt, pepper and thyme in a small bowl. Brush the steaks with oil on both sides and season with the salt mixture. Grill steaks until golden brown and slightly charred on both sides and cooked to medium-rare doneness.

2) Just before the steaks are done, use a fork to mash the cheese with some of the cream, so that it is chunky but a bit creamy. Mound some on each steak, and let melt very briefly, so the steaks don't overcook. Remove to a platter and let rest 5 minutes before serving. Top with parsley sprigs and serve.

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