New York Strip Steaks with Charred Scallion Relish recipe provided by the Certified Angus Beef® brand.

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New York Strip Steaks with Charred Scallion Relish

Serves
This recipe includes a few tips to bringing powerful flavors worthy of pairing with your amazing cast iron seared steaks. Have you ever grated fresh garlic over walnuts right out of the oven? Ever intentionally charred scallions? You’ll love the results! No malt or sherry vinegar? Apple cider vinegar is a welcome substitute.
Ingredients:
  • 4 (12-ounce) Certified Angus Beef ®
  • 1/2 cup (2 ounces) walnut pieces
  • 1 clove garlic
  • 1 cup plus 4 teaspoons olive oil
  • 2 tablespoons coarse chopped cornichons
  • 1 tablespoon Dijon mustard
  • 4 teaspoons malt or sherry vinegar
  • 2 1/2 teaspoons kosher salt, divided
  • 1 1/4 teaspoons fresh cracked pepper, divided
  • 1 bunch scallions, washed and dried
  • Flaky sea salt to taste - like Maldon ®
Instructions:
  1. Place 12-inch cast iron pan in oven and preheat to 375°F. Coarsely chop walnuts and toast on a baking sheet 8 to 10 minutes; immediately transfer to a mixing bowl. (Keep oven on with cast iron pan in for now and sheet pan handy.)
  2. With a micro plane or fine grater, grate the fresh garlic directly over the hot walnuts. Toss to allow browned walnuts to heat garlic. Stir in 1-cup olive oil, chopped cornichons, Dijon mustard, vinegar, 1/2-teaspoon salt and 1/4-teaspoon pepper; set sauce aside.
  3. Brush steaks with a little oil and season with remaining salt and pepper. Using oven mitts, carefully transfer cast iron to stovetop. Put pan over medium heat and make sure hood vent is on. Sear steaks 1 to 2 minutes per side, transfer steaks to sheet pan and place in the oven, 6 to 7 minutes for medium rare.
  4. Place the fresh scallions in the hot cast iron pan and char both sides. Turn off heat, transfer to a cutting board. Trim off the root end, rough chop on a bias, toss into the walnut mixture, stir to combine.
  5. Pull steaks from oven, check internal temperature with thermometer. (125°F for medium rare). Top steaks with scallion relish and a pinch of flaky sea salt for crunch.

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