Prepare for a culinary journey that balances savory richness with bright, unexpected flavors. This recipe for New York Strip Steak with Tri-Berry Relish, Crispy Onion Strings, and Baked Macaroni and Cheese with Prosciutto and Truffle Oil offers a delightful symphony of textures and tastes. The perfectly seared steak, enhanced by a vibrant, sweet-tart berry relish, is complemented by the irresistible crunch of crispy onion strings and the comforting indulgence of a creamy, cheesy macaroni and cheese elevated by the smoky depth of prosciutto and the luxurious aroma of truffle oil. While it may sound complex, this dish is surprisingly manageable, bringing together elements that promise a truly memorable dining experience.
Recipe Summary:
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Level: Easy
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Total Time: 53 minutes
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Prep Time: 10 minutes
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Inactive Time: 15 minutes
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Cook Time: 28 minutes
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Yield: 1 to 2 servings
Ingredients
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For the Steak:
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1 (7-ounce) New York strip steak
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Salt and freshly ground black pepper (to taste)
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1 tablespoon chopped fresh parsley leaves
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2 tablespoons canola oil
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For the Berry Relish:
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1/2 cup red wine
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2 shallots, thinly sliced
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1 pint fresh blueberries
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1 pint fresh blackberries
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1 pint fresh strawberries, hulled and sliced in half
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For Serving (Optional Sides):
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Crispy Onion Strings (ingredients listed below)
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Baked Macaroni and Cheese with Prosciutto and Truffle Oil (ingredients listed below)
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For the Crispy Onion Strings:
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Canola oil (for frying)
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Milk (for coating)
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All-purpose flour (for dredging)
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1 yellow onion, halved and thinly sliced
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For the Baked Macaroni and Cheese with Prosciutto and Truffle Oil:
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1 (1-pound) box elbow macaroni
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1 quart heavy whipping cream
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1 pound shredded Cheddar cheese (reserve some for topping)
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1 pound shredded mozzarella cheese (reserve some for topping)
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5 ounces prosciutto, thinly sliced and roughly chopped
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White truffle oil (for drizzling)
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Directions
For the Steak with Berry Relish:
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Preheat your oven to 350 degrees F (175 degrees C).
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Heat a cast iron skillet over high heat until it’s very hot.
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Season the New York strip steak generously with salt, freshly ground black pepper, and chopped fresh parsley.
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Add the canola oil to the hot skillet.
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Carefully place the seasoned steak in the skillet and sear on both sides until a well-browned and crisp crust forms, which takes approximately 4 minutes per side.
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Transfer the skillet with the seared steak into the preheated oven.
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Bake for about 10 minutes, or until the steak reaches your desired doneness (for medium-rare).
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Once cooked, remove the steak from the skillet and let it rest on a cutting board or plate before slicing and serving.
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To make the berry relish, return the skillet used for the steak to medium heat.
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Add the red wine to the skillet and deglaze, scraping up any flavorful browned bits from the bottom of the pan.
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Stir in the thinly sliced shallots, fresh blueberries, fresh blackberries, and halved fresh strawberries.
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Cook the relish for approximately 10 minutes, stirring occasionally, until the fruit has softened but still retains its shape.
For the Crispy Onion Strings:
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In a deep saute pan, heat about 1 inch of canola oil over medium-high heat until it reaches 350 degrees F (175 degrees C).
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Pour milk into a shallow bowl.
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Place all-purpose flour in a separate shallow bowl or pan.
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Coat the thinly sliced yellow onion rings in the milk, then transfer them to the flour and toss until they are fully coated.
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Shake off any excess flour from the coated onion rings.
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Carefully add the floured onion rings to the hot oil and deep fry until they turn golden brown and crispy.
For the Baked Macaroni and Cheese with Prosciutto and Truffle Oil:
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Preheat your oven to 350 degrees F (175 degrees C).
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Cook the elbow macaroni in a large pot according to the package directions until it is al dente.
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Drain the cooked macaroni and return it to the hot pot.
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In a saucepan over medium heat, combine the heavy whipping cream, shredded Cheddar cheese, and shredded mozzarella cheese.
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Stir the cheese mixture continuously until it is completely melted and smooth.
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Pour the prepared cheese sauce over the drained macaroni in the pot and mix thoroughly to coat all the noodles.
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Transfer the coated macaroni and cheese mixture into a baking dish.
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Add the roughly chopped thinly sliced prosciutto to the baking dish and mix it into the macaroni and cheese.
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Sprinkle the reserved shredded cheese (Cheddar and mozzarella) evenly over the top of the macaroni and cheese.
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Bake in the preheated oven for about 35 minutes, or until the top is golden brown and bubbly.
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Remove the baked macaroni and cheese from the oven and drizzle white truffle oil over the top before serving.
To Serve:
Slice the rested steak and top it with the prepared Tri-Berry relish. Serve immediately alongside the Crispy Onion Strings and the Baked Macaroni and Cheese with Prosciutto and Truffle Oil.
Note: This recipe was developed during a cooking competition and has not been formally tested for home use.
In conclusion, this New York Strip Steak with Tri-Berry Relish, Crispy Onion Strings, and Baked Macaroni and Cheese with Prosciutto and Truffle Oil is more than just a meal; it’s a celebration of bold flavors and satisfying textures. From the perfectly cooked steak and its refreshing berry counterpart to the delightful crunch of the onion strings and the ultimate comfort of the truffle-infused mac and cheese, each component plays a vital role in creating a harmonious and unforgettable plate. Whether you’re looking to impress guests or simply treat yourself to a truly special dinner, this recipe delivers a complex yet approachable culinary adventure that is sure to become a favorite.