NY Strip Steak with Tarragon Melting Sauce
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
A decadent main dish of seared steak with an herb butter sauce and topped with onion rings.
Ingredients
1/2 cup olive oil
1/4 cup fresh lemon juice, plus 2 teaspoons for sauce
3 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 teaspoon black pepper, plus 1 teaspoon for sauce
6 (1 inch thick) boneless NY strip steaks
2 cups butter
1 cup sour cream
3 tablespoons Dijon mustard
2 tablespoons green onion, minced
1 tablespoon fresh tarragon, minced
1 tablespoon chopped fresh parsley leaves, chopped
1 teaspoon lemon zest
1/4 teaspoon salt
2 medium yellow onions, or white onions
1 teaspoon seasoned salt
2 cups all-purpose flour
Instructions
In a heavy-duty, resealable plastic bag, combine oil, 1/4 cup lemon juice, garlic, Worcestershire sauce and 1 teaspoon pepper; add steaks to bag. Press the air out of the bag and seal tightly. Turn the bag several times to distribute the marinade. Place the bag in a bowl and refrigerate 30 minutes, turning bag occasionally.
Heat a large skillet over medium-high heat. Remove steaks from marinade, discarding marinade. Place 3 steaks in hot skillet; cook 4 to 5 minutes on each side or to the desired degree of doneness. Remove steaks to a serving plate, and keep warm Repeat process with remaining 3 steaks. Top each steak with 1 to 2 tablespoons Tarragon Melting Sauce.
Serve immediately.
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