New York Strip Steak Cobb Salad Food

NEW YORK STRIP STEAK COBB SALAD

Steps:

• Preheat the broiler.
• Season the steaks with salt and pepper.
• Broil on a broiler plate or tray, 4 inches from the heat source, for 4 minutes on one side and 3 minutes on the other for a medium-rare finish.
• Cool to room temperature and cut crosswise into 1/2-inch-thick slices, then cut into 1/2-inch cubes.
• Arrange all of the ingredients in even rows crosswise in the following order: lettuce, tomatoes, steak, avocados, bacon, blue cheese, chopped egg.
• Season lightly with salt and pepper.
• Sprinkle with parsley.

DIJON AND LEMON MARINATED NEW YORK STRIP STEAK WITH MESCLUN MIX SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Combine the Dijon, juice of 1 lemon, thyme, garlic powder, 1/2 teaspoon pepper and 2 tablespoons of the vegetable oil in a small bowl; whisk until combined and homogenous.
• Remove 2 tablespoons of the marinade and rub all over the steak for 1 minute. Let sit for 10 minutes at room temperature.
• Meanwhile, whisk the juice of the remaining 1/2 lemon and the honey into the remaining marinade until the honey is blended. Season with salt. While whisking slowly, add the olive oil. Whisk constantly for 2 minutes; set aside to dress the salad later.
• Heat a large ovenproof saute pan over high heat for 2 minutes 30 seconds. Season the steak all over with 1 teaspoon salt.
• Add the remaining 2 tablespoons vegetable oil to the hot pan, then add the steak. Cook until crusty and browned, about 1 minute on each of the 4 long sides of the steak.
• Place in the oven for 3 minutes. Remove the steak from the pan and let rest for 2 minutes before serving.
• Meanwhile, toss the mixed greens with the dressing. Slice the steak and serve alongside the salad.