I took some fresh sweet potatoes, and I cut them in circles and then what I did is, they’ve been in the oven for a little bit and what I’m going to do is they’re going to soften up. And they’re just going to be a little different than regular sweet potatoes. But they’re going to be nice and, they’re going to be that hard crunch but they’re also going to be soft as well.
So I’m going to do my New York steak. I’m from New York so I use New York’s. But I’m going to use salt and pepper on both sides. Like everything else, season it up. And then, now what’s different with this is I’m going to put horseradish mustard. So what I did before was I made this from scratch. These are mustards, I took horseradish, and then if you try this by itself, and then when you try it on a steak, you’ll see the difference. But what I do with this is I just put it on one side and then the other side. And then what it’s going to do is it’s going to crust up. So, the same thing with that one, same thing with this one, and you got to have fun when you cook. That’s it. Play with the game.
And then, while this pan’s getting really hot, I could just sizzle so that means it’s getting there. I’m going to put a little oil, not too much, just a little bit. Make sure it gets around the whole pan. And then I’m going to put a little rosemary and then fresh thyme just on one side because I don’t want it to be too much. And we’re going to put this side down first so the crust gets better on this side. And then also, so the thyme and the rosemary gets like sucked into it.
So while those are cooking, what we’re going to do here is we’re going to take oil from butter and squash which is right here. As soon as that gets hot, we’re going to put this in and put the mushrooms. While that’s happening I have my balsamic reduction that has pineapple juice in and what I’m going to do is I’m going to use this for the sauce too. Because I don’t like anything to go to waste, like I said, three times.
I’m going to take two of these pineapples. And what I’m going to do is I’m just going to chop them. And it doesn’t matter what kind of pineapple. Actually this is Dole pineapple form the can. When I use pineapple I like using that better, but it doesn’t matter. So that still is going to crust. You could smell those flavors and the thyme and the rosemary are coming together. When you’re cooking, it’s like two things are meeting each other for the first time. And then you know it’s like going out on a date or so.
You could see this one crusted really nice, a little bit on the side. Now what I’m going to do is finish it in the oven and then I’m going to finish it because I do my meat medium rare. What I’m going to do is I’m going to leave it in there for about five minutes and them I’m going to turn on the broil so it browns it on top. And then does that quickly.
So what we’re going to do is to start this vegetable medley with squash, actually not the mushrooms, I’m going to add it after if this stuff is getting soft. And then what I’m going to do is take this pan, and I’m just going to cook these pineapples. What I’m going to do with these pineapples is I’m going to add vanilla extract and thinking vanilla extract and steak but when it comes together, it does a lot of things that are different. That’s what makes me unique.
But, those are brown enough. And then I’m not going to put any oil, I’m just going to put the vanilla extract in there so then I’m going to put my pineapples, a little more of a vanilla like that flame up. What happens with the vanilla, it’s an Indian extract so it’s an Indian vanilla so it’s different and it has a little alcohol in it, so that’s why it burns it out.
So these are going to get really soft, and then when those get soft, I’m going to put the mushrooms in there to finish it up. And then we’ll take a little bit of syrup. I’m just going to glaze those so they get a nice caramelization. And like I said before, pineapple and every other thing has natural sugars in it so it’s going to caramelize anyway.
So when I do squash, I like them brown on its sides. It’s getting a little soft right now but not yet. Then my sweet potatoes are in the oven. And I’m just going to turn those and they’re getting a little soft. I could smell it but you could smell the natural sugars, you see that?
You know what I’m going to do with this is I’m going to add a little bit of water because it got a little too thick for me so just a little water and a little cream. And then I’ll just let that reduce more, and as soon as that reduces, the meal should be ready to go. So, put a little fresh garlic in here, and my mushrooms. And so these are done. Those are ready to go. I’m going to put my oven up all the way to broil and broil it on high. So it gets hotter. And then this is reducing and it starts those pineapple chunks in there so when that reduced, it will be real nice.
Then we’re going to take a little butter. I’m going to do two things at the butter. I’m actually going to finish my soft sauce with it and a little piece of butter on top of the yam or the sweet potato so it sucks it in. And then put those in the oven and those should be done in about three minutes.
Let’s check those steaks. The steaks are almost done. I’m just going to broil those. Okay, that’s done. I could put a little butter in the vegetables. It doesn’t say on my recipe what I’m going to do because I have a little extra. I’m going to take a couple of chives, and I’m just going to chop them and put them in with the mixture of the squash and the mushrooms, and it will add some color as well. Chives are always good, give some flavor. Okay, nice color and it smells good.
The steaks are done. I’m going to take my potatoes, my yams. And I’m just going to put it like this. And like I said, they’re a little crunchy. They’re a little different. They’re still a little crunchy but they’re soft as well and I kind of switch it up a little bit. I want to take this and put down there. And then let’s do that. Then I’m going to take my steak and do it that way. And then I’m going to take my mustard, and just glaze it a little bit on top, just a little. I’m going to finish it off with the sauce and see it got a little, it’s less liquidly, what I mean is it’s reduced a little bit. And that pineapple chunks are also on there as well. I need a little color. And there you go, New York Strip Steak with a horseradish mustard, squash, mushrooms and chives, with pineapple and brown sugar sweet potatoes.
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