Balsamic Rosemary Strip Steak
with Garlic Herb Toasts and a Roasted Pear Salad
Balsamic Rosemary Strip Steak
Juicy strip steak gets a tangy balsamic-rosemary finish, served with garlicky herb toasts and a roasted pear salad for a savory-sweet dinner.
Ingredients
For 2 servings
- 2 ounce Arugula
- 3 teaspoon Balsamic Vinegar
- 1 unit Bartlett Pear
- 1 unit Chicken Demi-Glace
- 2 unit Demi-Baguette
- 2 tablespoon Garlic Herb Butter
- 12 ounce New York Strip Steak
- 2 ounce Ricotta Salata Cheese
- ¼ ounce Rosemary
- 2 unit Shallot
Additional Ingredients
- 1 tablespoon Olive Oil
- Pepper
- Salt
- 1 thumb Vegetable Oil
American
PDF
DifficultyEasy
Total Time45m
Calories1140
Protein49g
Carbs83g
Fat74g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥛Milk🌱Soy🌾WheatSwaps and substitutions
For dairy-free, swap out the butter and cheese for olive oil and a dairy-free crumble or extra greens. For gluten-free, replace the toast with gluten-free bread and check that the demi-glace is wheat-free, while keeping the steak, pear, and herbs as is.
What to serve with it
Serve with a peppery green salad, crisp roasted potatoes, or charred green beans to balance the rich steak and sweet pear notes. A medium-bodied red, such as Cabernet or Syrah, also fits well alongside the balsamic and rosemary flavors.
