New York Skirt Steak with Grilled Cabbage

New York Skirt Steak with Grilled Cabbage

Paired with Napa Valley Cabernet Sauvignon

Serves 2

Compound Butter:

  • 4 tablespoons unsalted butter, softened to room temp
  • 2 teaspoon minced shallot
  • 2 teaspoons chopped Italian parsley leaves
  • 2 teaspoons chopped chives
  • Flake salt

Cabbage:

  • 1 small savoy cabbage
  • Extra virgin olive oil
  • Diamond Kosher salt

Buttermilk Dressing:

  • 1/3 cup fresh buttermilk
  • 1/2 cup crème fraiche
  • 1 clove garlic minced
  • ¼ cup chopped flat leaf parsley
  • ¼ cup chopped fresh tarragon
  • ¼ cup chopped fresh dill
  • Zest and juice of one large Meyer lemon
  • flake salt + freshly ground pepper
  • Optional garnish for cabbage: chive blossoms and/or scattered fresh herb

Steak:

  • 1.5 pounds NY strip steak
  • 1.5 teaspoons Diamond Kosher salt
  • Freshly ground black pepper
  1. In a small prep bowl, use a fork to mix together softened butter, shallot, 2 teaspoons Italian parsley, chives and a pinch of flake salt. Form compound into a roll and wrap in parchment or wax paper – place the compound butter in the fridge to firm up.
  2. Cut cabbage into 8 wedges leaving core intact. Place wedges in a large prep bowl drizzle with ¼ cup extra virgin olive oil and ½ teaspoon salt – toss to coat. Let cabbage rest for 1-4 hours before cooking.
  3. Make your buttermilk herb dressing: In blender or food processor, combine buttermilk, crème fraiche, garlic, ¼ cup chopped parsley, tarragon, dill, lemon zest and juice. Blitz and season generously with flake salt and ground black pepper to taste.
  4. Sear cabbage wedges on grill (or grill pan) over medium high heat. Set aside while you grill the steak, or if your grill is big enough you can grill cabbage and steaks at the same time.
  5. Generously season steak with Kosher salt and black pepper. Cook steak on grill (or in grill pan) over medium/high heat until medium rare.
  6. Allow steak to rest for 5 minutes. Top steaks with herb butter and serve with grilled cabbage wedges dressed and topped with chive blossoms. Finish everything with flake salt and ground black pepper. Enjoy!


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