Someone gave me a gift certificate to DC meats, and I bought a beautiful New York strip steak. Any good steak will do, or even good quality hamburger. The topping is where it's at. And by the way, it's ZERO carbs.
Take a 4 oz. container of crumbled blue cheese. There is an Amish brand that is very reasonable. Turn it out into a bowl. Add 3 tbsp. soft butter and a rounded tbsp. of fresh grated horseradish. A couple of vendors at the South Bend farmers market have good horseradish. Mix them together with a spoon - should still be a bit lumpy. Then sprinkle a tsp. of good Italian seasoning mix over it. (Ceres & Co. at the farmers market has a really good one, reasonably priced, and it's organic.)
Liberally salt and pepper your meat. I like to use smoked salt and smoked pepper, especially in the wintertime. Fry your steak or hamburger in a screaming hot cast iron grill pan or skillet - or if the weather is good, on your grill. I like it 5 minutes per side. Meat should still feel springy when you press your finger into the meat. Then put on heated plate to rest for five minutes. While it is resting, spread a fourth to a third of a cup of the blue cheese / horseradish / butter topping evenly over the meat.
Now this is a "get back on track" meal, so tuck in! Only side should be a shot of good bourbon or whiskey. You will definitely be full, and you will be back on track!
Happy New Year! And bon apetit.
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| Blue cheese topped steak |
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