Tuesday, June 13, 2006

Strip Steaks with a side of Blue Cheese Spaghetti

From Rachael Ray: 365 No Repeats

4 slices bacon
4 8oz New York strip steaks
Coarse salt
Coarse black pepper
5 Tbsp unsalted butter
2 Tbsp chopped fresh chives
4 garlic cloves, minced
1 pound spaghetti
2 Tbsp extra-virgin olive oil (EVOO)
2 shallots, finely chopped
2 Tbsp all-purpose flour
1 C chicken stock or broth
1/2 C heavy cream
8oz blue cheese crumbles
2-3 Tbsp chopped fresh sage
2 C cleaned, trimmed, and shredded arugula

Put a large pot of water on the stove to boil for the pasta.

Preheat the broiler on high. Arrange the bacon on a slotted broiler pan and cook until crisp on both sides.

Season the steaks with salt and pepper on both sides. Remove the bacon to a plate lined with a paper towel. Arrange the steaks on the broiler pan. Place under the broiler and leave the oven door ajar to limit flare-ups and smoke. (Note: some broilers won't go on with the door open). Cook 4 minutes on each side for medium rare, up to 7 minutes for medium well.

Soften 4 tablespoons of the butter in the microwave on high for 15 seconds. Mix in the chives and half of the minced garlic and reserve.

Salt the water for the pasta and add the spaghetti to the pot. Cook al dente, with a bite to it.

Heat a large skillet over medium heat. Add the EVOO and the remaining tablespoon of butter. When the butter melts into the EVOO, add the remaining garlic and the shallots, saute for 3 minutes, add the flour and cook for a minute more. Whisk in the stock, bring to a bubble for about 30 seconds, then stir in the cream. When the cream comes to a bubble, add the blue cheese and sage and a few grinds of black pepper. Turn off the heat. Stir until the cheese melts.

Remove the steaks from the oven and let rest for 5 minutes. Spoon one fourth of the chive and garlic butter on each steak to melt down over the meat as they rest.

Drain the pasta and toss with the blue cheese sauce to coat and combine evenly, then taste to adjust the seasoning.

Chop and crumble the cooked bacon.

Serve the steaks with heaping portions of the pasta alongside. Top the pasta with the shredded arugula and bacon crumbles to mix in as you eat.

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