Steak with Canadian Whisky Sauce, Fried Shoestring Onions and Creamed Spinach
Prep Time
Cooking Mode
Spinach:
1 tsp extra virgin olive oil
1 shallot, minced
2 bunches fresh spinach, trimmed, washed, blanched and drained (about 1 cup once drained)
pinch freshly grated nutmeg
salt and pepper to taste
1⁄2 cup heavy cream
Onions:
oil for frying, about 1”
1⁄2 cup all-purpose flour
1⁄2 tsp baking powder
1⁄2 tsp salt
1⁄2 tsp paprika
1⁄2 tsp onion powder
1⁄2 sweet onion, peeled and sliced in 1⁄8” slices
Steak:
1 tsp oil
2 NY strip steaks, flank steak or other marbled steak, about 500 g total
salt to taste
2 oz Canadian whisky
1⁄4 cup butter, cold
Spinach:
1 tsp extra virgin olive oil
1 shallot, minced
2 bunches fresh spinach, trimmed, washed, blanched and drained (about 1 cup once drained)
pinch freshly grated nutmeg
salt and pepper to taste
1⁄2 cup heavy cream
Onions:
oil for frying, about 1”
1⁄2 cup all-purpose flour
1⁄2 tsp baking powder
1⁄2 tsp salt
1⁄2 tsp paprika
1⁄2 tsp onion powder
1⁄2 sweet onion, peeled and sliced in 1⁄8” slices
Steak:
1 tsp oil
2 NY strip steaks, flank steak or other marbled steak, about 500 g total
salt to taste
2 oz Canadian whisky
1⁄4 cup butter, cold
Directions
1Spinach: In a small saucepan over medium heat, heat the oil. Add the shallot and cook, stirring, until translucent, about 5 minutes.
2Add the spinach, nutmeg and season to taste with salt and pepper.
3Add the cream and turn the heat down to a simmer. Reduce until the cream is barely there, having been absorbed by the spinach, about 5 minutes. Turn the heat down to low and keep warm.
4Onions: In a medium pot over medium heat, heat the oil.
5In a medium bowl, combine the flour, baking powder, salt, paprika and onion powder.
6Add the onion slices and toss to coat. Shake off the excess flour from the onions and carefully place them in the oil.
7Fry until the onions are golden brown, about 4 minutes. You may have to do this step in two batches depending on the size of your pot.
8Transfer to a paper towel-lined tray and set aside.
9Steak: In a large skillet over medium-high heat, add the oil.
10Salt the steaks and place in the pan.
11Cook on one side until deeply burnished brown, about 5 minutes.
12Turn over and cook until the steak reaches 130ºF internal temperature for medium rare.
13Remove the steak from the pan and turn the heat off. Add the whisky to the hot pan. It will sizzle and steam, reducing to almost nothing. Add the butter and stir it in to emulsify.
14Adjust the seasoning.
15Cut the steak into slices and divide between four plates. Add the spinach. Drizzle the whisky sauce on the steak and top with the onions. Serve immediately.
Disclaimer
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Personal Note
Personal Note
