Iridescence's prime strip steak - Boston News, Weather, Sports | FOX 25 | MyFoxBoston

Iridescence's prime strip steak

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Get this recipe courtesy of Benjamin Meyer, Chef de Cusine at Iridescence inside Motor City Casino Hotel.

Ingredients:
2 each 12-16oz prime strip steaks……at least 1 in thick
1 bunch large green asparagus (peeled)
2 sprigs oregano (leaves individually picked off)
12 each picholine olives (cut off fillets and discard pit)
4 ounce cherry or grape tomato (cut in half)
4 ounce French feta cheese
1 ounce yuzu juice
2 oz yuzu marmalade (recipe below)
4 oz Arbequina Olive oil
12 oz mashed potato (your favorite recipe….I like Yukon gold with sour cream and or buttermilk for this dish)
Neutral oil (canola, grape-seed, soybean)
salt and pepper to taste

Method:
Strip loin:
Heat heavy Bottom pan on medium high heat.  Season strip steaks liberally with salt and pepper on all sides.  Add room temperature neutral oil to pan and sear steaks on all sides.  Finish in oven to desired temperature.  This dish works great grilled as well.  Let the steaks rest at least 5 minutes.  When plating leave whole or you can slice evenly for great presentation.  

Asparagus:
Bring a pot of water to a boil seasoned with salt.  Add trimmed and peeled asparagus to boiling water and let blanch one minute.  Immediately remove asparagus from hot water and shock in an ice bath.  This step can be done in advance.  When the steaks are resting place the asparagus on a sheet pan in a single file.  Drizzle them with neutral oil and season with salt and pepper.  Roll them back and forth on the tray to evenly distribute seasoning and oil.  Roast them in oven 2-4 minutes or to desired doneness……you should still have some bite.  If using the grill simply roll the asparagus on the grill perpendicular to the grates so they don't fall through.
Yuzu marmalade: make ahead of time
1 cup sugar - 1 cup water - 3 each fresh yuzu
Remove zest from yuzu using vegetable peeler.  Shave off any of the white pith that comes with it. Cut into thin strips and place in heavy bottom sauce pot with the cup of water. With a knife cut off all white membrane, or pith, from peeled yuzu. Cut the yuzu into ¼ inch crosswise slices and add to pot with zest and water.  Let sit two hours.  

After the resting period, place pot on burner and bring to a boil….stir contents, lower burner to lowest setting and cover.  Let it cook on low for 1 hour.  Next, remove lid and add the sugar and increase heat to medium high.  Stir mixture until sugar dissolves.  When it starts to bubble reduce heat but keep the boil and cook until a candy thermometer reads 220 degrees.  Remove pot and let cool.  This recipe will give you more than you need but save the rest and enjoy with toast, your favorite cheese, or use it in a sauce.

Yuzu - Arbequina Oil:
Place yuzu marmalade and yuzu juice in blender and pulse for 5 seconds.  Pour mixture into stainless mixing bowl and hand whisk in arbequina oil.  Season with salt.

Assembly:
In a small mixing bowl add the yuzu-arbequnia oil, tomatoes, olive slices, and oregano leaves and toss with a spoon.  Next slice the steak (if you are presenting this way….its fine to leave the steak unsliced).
On a dinner plate spread the mashed potatoes out.  Next lay out the asparagus as you see fit.  Arrange the slices of strip steak accordingly.  Now spoon the olive tomato mixture over the steak which will cascade down into the potatoes and asparagus.  Garnish with fresh crumbled French feta cheese.  You can also drizzle any residual yuzu - Arbequina oil on the plate for whimsical effect.

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