Mini Challenge: Grilled New York Strip Steak with Tennessee Drunken Braised Brussels Sprouts and Bacon Hash and a Spicy Caribbean Citrus Cinnamon Chutney

Name: Mini Challenge: Grilled New York Strip Steak with Tennessee Drunken Braised Brussels Sprouts and Bacon Hash and a Spicy Caribbean Citrus Cinnamon Chutney
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 2
Cuisine: Central American, Caribbean
Ingredients: 8 strips bacon, diced; 907 grams Brussels sprouts, outer peels removed, chopped; 6 Tbsps butter; 1 teaspoon Dijon mustard; 1 teaspoons minced ginger; 1 small green apple, peeled, cored and small diced; 1 pinch Pinch ground cinnamon; 2 servings Asian hot sauce (recommended: Sriracha); 2 bottles Jamaican lager, plus more for serving; 2 leeks, white and light green part only, finely chopped; 1 mango, peeled and diced; 1 medium orange, peeled and roughly chopped; 2 servings Salt and freshly ground black pepper; 4 Tbsps thinly sliced scallions; 3 mediums shallots, chopped; 907 grams New York strip steaks (about each); 1 Tbsp whole-grain mustard

Mini Challenge: Grilled New York Strip Steak with Tennessee Drunken Braised Brussels Sprouts and Bacon Hash and a Spicy Caribbean Citrus Cinnamon Chutney

You can never have too many main course recipes, so give Mini Challenge: Grilled New York Strip Steak with Tennessee Drunken Braised Brussels Sprouts and Bacon Hash and It can be enjoyed any time, but it is especially good for The Fourth Of July. This recipe is typical of Central American cuisine. A mixture of new york strip steaks, dijon mustard, apple, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the orange you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes.

Instructions

Heat a grill or grill pan to medium. Preheat oven to 350 degrees F.

Equipment you will use

Grill Pan

Grill

Oven

In a skillet over medium-high heat, cook bacon until the edges start to crisp up but not fully cooked.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Remove to a paper-towel lined plate and drain. Reserve the bacon fat in the skillet.

Ingredients you will need

Bacon Drippings

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Frying Pan

Meanwhile, in another skillet over medium-high heat, melt 1 tablespoon butter.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add half the shallots and cook until translucent.

Ingredients you will need

Shallot

Add the leeks, scallions, and Brussels sprouts. Cook until the vegetables begin to wilt and soften. Season, to taste, with salt and pepper.

Ingredients you will need

Brussels Sprouts

Salt And Pepper

Vegetable

Green Onions

Leek

Add about 6 ounces lager, so that half of this hash mixture is covered by liquid. Bring the hash to a simmer and reduce until almost all the liquid is gone.

Ingredients you will need

Lager

Hash Browns

Add the bacon, 1 more tablespoon of butter and reduce the heat to low, cooking the bacon further, and stirring the hash occasionally.

Ingredients you will need

Butter

Bacon

Hash Browns

Smear about 1 tablespoon of butter on each steak, then season steaks with salt and pepper. Grill the steaks just to sear the outside, then place on a baking sheet or in a pan and cook in the oven until desired doneness.

Ingredients you will need

Salt And Pepper

Butter

Steak

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Baking Sheet

Grill

Oven

Frying Pan

Remove from oven and let rest about 10 minutes before serving.

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Oven

Meanwhile, in a skillet over medium heat, cook the orange, apple, mango, ginger and remaining shallot until they start to soften.

Ingredients you will need

Shallot

Ginger

Orange

Apple

Mango

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Frying Pan

Add the cinnamon, a few drops of the hot sauce, a splash of the lager and 1/2 teaspoon of the reserved bacon fat to the chutney. Reduce the heat and simmer until the chutney is all broken down.

Ingredients you will need

Bacon Drippings

Hot Sauce

Cinnamon

Chutney

Lager

To the vegetable hash, add 1 or 2 more tablespoons butter, about 2 tablespoons of the reserved bacon fat, and both the whole-grain and Dijon mustard and saute a few minutes more. Adjust seasoning, to taste.

Ingredients you will need

Dijon Mustard

Bacon Drippings

Seasoning

Vegetable

Butter

Grains

Hash Browns

Remove hash from heat and divide it onto 2 plates.

Ingredients you will need

Hash Browns

Cut each steak in half, widthwise, and place both halves, criss-crossed, on top of the hash. Spoon some of the chutney on the side of the plate and serve with chilled glasses of lager.

Ingredients you will need

Chutney

Lager

Steak

Hash Browns

Equipment

Ingredients

Servings:

8strips

bacon, diced 907grams

Brussels sprouts, outer peels removed, chopped 6Tbsps

butter 1teaspoon

Dijon mustard 1teaspoons

minced ginger 1small

green apple, peeled, cored and small diced 1pinch

Pinch ground cinnamon 2servings

Asian hot sauce (recommended: Sriracha)2bottles

Jamaican lager, plus more for serving 2

leeks, white and light green part only, finely chopped 1

mango, peeled and diced 1medium

orange, peeled and roughly chopped 2servings

Salt and freshly ground black pepper 4Tbsps

thinly sliced scallions 3mediums

shallots, chopped 907grams

New York strip steaks (about each)1Tbsp

whole-grain mustard

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Robert Mondavi Napa Valley Merlot with a 4.3 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.