Blackened New York Strip and Crawfish Succotash

by admin on March 11, 2010

2 Tbsp. corn
8 oz. New York strip steak
1 1/2 oz. green beans
1 oz. clarified butter
Pinch of red pepper flakes
1 oz. shrimp stock
1/4 tsp. chopped garlic
1 oz. white wine
1/2 Tbsp. shallots
Salt and pepper to taste
1 oz. clarified butter
2 oz. blackening seasoning
1 1/2 oz. crawfish tails
1 tsp. green onion
2 Tbsp. Roma tomatoes, diced

For succotash:

Heat skillet and add clarified butter. To butter, add shallots, garlic, red pepper flakes, green beans and corn. Saute for a minute, then add crawfish and diced tomatoes. Cook for another minute and add salt and pepper to taste. Deglaze with white wine and shrimp stock. Simmer for about 3 minutes. While succotash is cooking, heat skillet with 1 oz. clarified butter. Dredge steak in blackening seasoning and sear on both sides to desired doneness. Serve steak with succotash and garnish with green onion.

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