Grilled New York Strip with Caramelized Brussels Sprouts
Provided by: Curtis Stone
- Preheat a large grill pan with high sides over high heat.
- Using a Bump and Grind or another mortar and pestle, coarsely crush the peppercorns.
- Season both sides of the steaks generously with salt and sprinkle the coarsely crushed peppercorns over both sides of the steaks, patting to adhere.
- Using a sharp knife, score the fat that runs down the long side of the steaks.
- Place the steaks, fat side down, on the grill pan and cook until the fat is golden brown and partially rendered, about 3 minutes. If your pan is not large enough to fit all four steaks without crowding them, cook 2 steaks at a time.
- Grill both meaty sides of the steaks until cooked to desired doneness, about 3 minutes per side for medium-rare doneness.
- Add the wine to the pan and simmer 30 seconds.
- Transfer the steaks to a cutting board and let rest. Continue simmering the wine until it is reduced to 1/4 cup, about 4 minutes.
- Meanwhile, cook the sprouts in a large pot of boiling salted water until bright green, about 3 minutes. Drain the Brussels sprouts and transfer them to a large bowl of ice water. When cool remove the Brussels sprouts from the cold water, drain well, and cut them in half lengthwise.
- Melt the butter in a large sauté pan over medium-high heat until it is golden brown about 2 minutes. Add the sprouts and increase the heat to high. Sauté until the Brussels sprouts are golden brown, about 5 minutes. Season to taste with salt.
- To serve, place the Brussels sprouts on plates.
- Slice the steaks diagonally across the grain and arrange the steak slices alongside the Brussels sprouts. Spoon the pan juices over the steaks and serve.
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