Pan-Seared Strip Steak with Red-Wine Pan Sauce and Pink-Peppercorn Butter

I recently attended my January Bunco night.  I had missed the past couple months and was happy to see all the ladies again.  We had some that couldn't attend, so my girls got to be subs.  I love it when they get to come, because I get to spend an evening with them...and take their money!

I actually won the pot that night, which had been almost a year since that happened.  I was so excited!

I was also excited to find out that it was going to be 55 degrees on Saturday and my husband would be gone most of the day golfing...until he said, "Do you have any cash for range balls?"  Well, it was nice to enjoy some cash in my purse for a couple of days!

I took advantage of my husband being gone to take on a new menu and try out some other recipes.  WOW!  I am so glad I did.  If you are looking to impress a special person or with Valentine's Day here soon, I highly recommend this menu, especially the steak.  I cannot rave enough about this, so quick to put together, flavorful and easily would have been $100 a plate at a high end steakhouse!

Tonight's Menu:
Pan-Seared Strip Steak with Red-Wine Pan Sauce and Pink-Peppercorn Butter
Potato Gnocchi with Basil Pesto
Mixed Euro Greens with Lemon Parmesan Vinaigrette
Mint Chocolate Chip Gelato

Pan-Seared Strip Steak with Red-Wine Pan Sauce and Pink-Peppercorn Butter

Courtesy of BonAppetit

Pink-Peppercorn Butter:

1/4 cup (1/2 stick) unsalted butter, room temperature

1 tsp finely chopped thyme

1 tsp honey

1 tsp whole pink peppercorns

coarse kosher salt

Combine first 4 ingredients in small bowl; mix with fork until peppercorns are slightly crushed.  Season with coarse salt and black pepper.  Place small sheet of plastic wrap on work surface; place butter mixture stop plastic.  Using plastic wrap as aid, form butter mixture into 1-1/2" diameter cylinder; wrap tightly and chill.

Steak:

1 (10-ounce) New York strip steak (about 1-1/4 to 1-1/2 inches thick)

2 tsp extra-virgin olive oil, divided

1 tsp minced fresh thyme

coarse kosher salt

1/4 cup thinly sliced shallot

1 cup dry red wine (select one that you would drink)

1/2 cup low-salt beef broth or low-salt chicken broth

Rub steak with 1 teaspoon oil; sprinkle both sides with thyme, then coarse salt and 1/4 teaspoon black pepper.  Let steak stand at room temperature 30 minutes. 

Heat medium nonstick skillet over medium-high heat.  Add steak; cook to desired doneness, 3 to 4 minutes per side for medium-rare.  Transfer steak to plate; tent with foil  Add 1 teaspoon oil to skillet; add shallot and saute until slightly softened, scraping up browned bits.  Add wine; boil until liquid is reduced by half, stirring often, about 1 minute.  Add broth; boil until sauce is thickened, about 2 minutes.  Whisk in 3 tablespoons pink-peppercorn butter.  Season sauce with coarse salt and pepper.

Cut steak again grain into 1/3-inch thick slices.  Top with sauce.

Lemon Parmesan Vinaigrette

Courtesy of Geniuskitchen.com

1/4 cup fresh lemon juice

1 tsp lemon zest

2 Tbl white wine vinegar

1/4 tsp salt

1/4 tsp black pepper

1 Tbl sugar

1/4 cup finely grated Parmesan cheese

1/4 cup extra virgin olive oil

Whisk all ingredients except for oil until well combined.

Slowly drizzle in the oil, whisking constantly until the mixture is combined.

Store dressing in a covered container in the refrigerator for up to 3 weeks.

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