Open-Faced NY Strip

Name: Open-Faced NY Strip
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 60
Cuisine: Global
Ingredients: 1 baguette, about 2 feet long, thin ends discarded; 60 servings Kosher salt and freshly ground black pepper; 59 milliliters extra-virgin olive oil, plus extra for drizzling; 1 medium onion, diced small; 1 small red bell pepper, diced small; 1 (1-inch thick) NY strip steak, about 1 pound

Open-Faced NY Strip might be just the hor d'oeuvre you are searching for. Watching your figure? This dairy free recipe has 29 calories, 1g of protein, and 2g of fat per serving. This recipe serves 60. This recipe covers 1% of your daily requirements of vitamins and minerals. Not A mixture of onion, kosher salt and pepper, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes.

Instructions

Preheat oven to 400 degrees F.

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Oven

Slice the baguette into 1/4-inch thick rounds, drizzle with oil, and season with salt and pepper.

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Salt And Pepper

Baguette

Cooking Oil

Spread on a baking sheet, and bake until crisp and lightly golden, about 6 minutes.

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Spread

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Baking Sheet

Oven

Transfer to a rack and cool in a single layer.

Heat 2 tablespoons oil in a large skillet over medium heat.

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Cooking Oil

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Frying Pan

Add onions and peppers and cook, stirring often, until onions are golden brown and peppers are tender.

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Peppers

Onion

Season steak with salt and pepper. In another large skillet, heat remaining 2 tablespoons oil over medium-high heat.

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Salt And Pepper

Steak

Cooking Oil

Equipment you will use

Frying Pan

Add steak and cook about 6 minutes per side, or until an instant-read meat thermometer registers 120 degrees F. Set aside to cool. Slice the steak "paper thin" (a slicer is great for this). Keep warm until ready to assemble.

Ingredients you will need

Steak

Meat

Equipment you will use

Kitchen Thermometer

Lay a slice of meat on each slice of baguette toast and top with 1 teaspoon of caramelized onions and peppers and a drizzle of the cheese sauce.

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Caramelized Onions

Cheese Sauce

Baguette

Peppers

Toast

Meat

Serve.

3 tablespoons unsalted butter

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Unsalted Butter

3 tablespoons all-purpose flour

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All Purpose Flour

2 cups whole milk

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Whole Milk

1 tablespoon Dijon mustard

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Dijon Mustard

1 tablespoon drained prepared horseradish

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Horseradish Sauce

1 teaspoon kosher salt

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Kosher Salt

1/2 teaspoon sweet paprika

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Sweet Paprika

1/4 teaspoon cayenne pepper

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Cayenne Pepper

Freshly ground white pepper

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Ground White Pepper

Pinch freshly ground nutmeg

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Nutmeg

1 cup grated yellow Cheddar

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Cheddar Cheese

1 tablespoon grated Parmigiano-Reggiano

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Parmigiano Reggiano

Melt the butter in a medium saucepan over medium heat. Stir in the flour with a wooden spoon and cook stirring constantly in a figure 8, until pale yellow, about 1 minute. Slowly whisk in the milk and bring to a boil.

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Butter

All Purpose Flour

Milk

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Wooden Spoon

Sauce Pan

Whisk

Add the Dijon, horseradish, salt, paprika, cayenne, white pepper, and nutmeg. Reduce the heat to maintain a simmer and cook, stirring constantly, until thickened, about 6 to 8 minutes.

Ingredients you will need

White Pepper

Horseradish