Grilled Steak a la Irish

Grilled Strip Steak with Fingerling Potatoes, Peas and Blue Cheese dressing. Simple and hearty. The potatoes and the sauce can be made ahead of time. After bringing the steak up to room temperature, I seasoned it with salt and pepper, then seared it in a cast iron skillet over high heat for around five minutes per side. Let it rest for a few minutes and slice against the grain. Crumble blue cheese into a bowl and add enough heavy cream while stirring until the mixture has a sauce-like consistency.

The dressing for the potatoes calls for bacon grease, so I slowly fried half a package of chopped bacon. When it’s given up all it can, pour off the rendered fat into a heat proof bowl. What to do with those crispy bacon bits? Just throw them out. Nobody likes them anyway.

I could eat these four ways to Sunday (no idea what that expression means, but it sounds bitch’n!). Half or quarter fingerling and/or red potatoes. Boil in salted water til fork tender then toss with a salad dressing of bacon grease, white vinegar, whole grain mustard, shaved red onion, capers, salt and pepper. Pop the frozen peas into the microwave for two minutes to wake them up and add to the potato mixture.

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One reply on “Grilled Steak a la Irish”

  1. Cast iron cookware is the best, plain and simple. I used non-stick pans for a long time, but a nice steak fried in a cast iron skillet is on a completely different level. Besides, you can buy a great pan for under 70 bucks and it will probably outlive you. The non-stick cr*p may last 3 years if you are very lucky. If you search the web a bit, you can often find a really good pan on sale. There are always some good offers on cast iron cookware listed on the cast iron pots website. Ok, that did it for me, now I’m salivating. I’m off to the kitchen to clog my arteries with some steak and eggs.

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