Good Life, Good Food: Blackened New York Strip w/Roasted Peppers
Blackened New York Strip w/Roasted Peppers
Who doesn’t like a little spice in their life, and with tender 1855 beef, it is the perfect marriage!
- 1 ea 14 oz 1855 strip
- 4 Tblspn Blackening seasoning
- 2 Tblspn butter
- 1 ea red bell pepper
- 2 ea jalapeno pepper, seeded
- 2 Tblspn extra virgin olive oil
- 2 C chopped romaine lettuce
- 1 Tblspn Natural Persian Lime juice Amarillo Grape & Olive
Preheat grill to medium high heat
Toss peppers in the olive oil and place on grill.
Grill until blistered, remove and place in a zip lock baggie
After about 10 minutes, remove from baggie and peel the skin off the peppers. Slice roasted bell pepper in strips, and halve the jalapenos leaving the stem in place.
Cut the strip into 4 pieces the long way of the steak, not across.
Cut those strips in half, toss the pieces in the blackening season and coat completely.
Over medium high heat, warm a cast iron skillet to smoking hot, add the butter and let melt to foaming.
Place strip pieces in the cast iron and sear 1 minute a side. Crusting the beef, leave in skillet until seasoning begins to caramelize a nice dark brown color. Remove from the skillet and shut down heat.
In a bowl toss in some slice radishes, romaine and the red bell pepper strips. Drizzle in the Natural Persian Lime Juice and place on plate. Top crispy romaine with blackened strip pieces, and roasted jalapeno halves. Top with a cool ranch dressing or eat as is.
The wonderful flavor of the roasted peppers with the bold blackened flavor of the strips compliments the crunchy texture of the romaine for a dish that is both flavorful and light perfect for those summer evenings! Enjoy!