Grilled New York Steak with Apples and Camembert Cheese
This simple yet scrumptious steak dish is a fall favorite, featuring the fresh, tart flavors of Golden Delicious apples and creamy Camembert cheese. The mild earthiness of shredded turnips balances beautifully with the steak's richness, while snow peas sautéed in butter and shallots add a delightful crispness. This quick, 30-minute recipe is perfect for a French-inspired main course that’s as comforting as it is elegant.
Servings: 4
Calories: 378kcal
Ingredients
- 4 New York steaks, weighing ¼ pound each
- 0.5 small Camembert, crushed with mignonette pepper
- 0.25 pound white turnips, peeled and shredded
- 1 medium Golden Delicious apple, shredded
- 0.25 pound snow peas
- 2 small shallots, sliced
- 1 ounce butter
Instructions
- Wash and peel turnips, shred finely and slightly blanch in boiling salted water. Shred the apple and mix with the turnips. In an extremely hot pan, sear both sides of the steaks and season with salt and pepper.
- Place the steaks on a tray; cover topside with turnips and apple mixture. Top with Camembert. Place under the grill until the top becomes golden brown. Serve with the peas sautéed in butter and shallots.
Cooking Tips for Grilled New York Steak with Apples and Camembert Cheese
- Choose the Right Steak: Opt for well-marbled New York strip steaks. The marbling adds richness and ensures a juicy result, especially when grilled.
- Blanch the Turnips: Blanching turnips briefly in salted water removes bitterness while keeping a slight crunch. Don’t overcook to retain texture.
- Sear with High Heat: Use an extremely hot pan to sear the steaks, creating a caramelized crust that locks in juices and adds depth.
- Balance Flavors: The creamy Camembert contrasts beautifully with the tangy apples and earthy turnips, so keep salt and pepper to a minimum to let these flavors shine.
- Use Fresh Apples: Golden Delicious apples bring the right amount of sweetness and acidity. Be sure to shred them finely so they blend well with the turnips.
- Finish Under the Broiler: Broil briefly until the Camembert is bubbly and golden brown on top. Watch closely to avoid over-browning.
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