New York Strips With Butter-Glazed Carrots & Baby Leeks
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
- 2 (10-ounce) Certified Piedmontese New York strips
- 5 rainbow or regular carrots, peeled and cut into 1-inch batons
- 6 baby leeks or spring onions, washed and cut into 1-inch pieces
- 1 tablespoon chopped parsley
- 2 tablespoons chicken stock or water
- 2 tablespoons butter
- Kosher salt and freshly cracked black pepper, to taste
Preheat a grill to high heat. In a large pot, bring 2 quarts of generously salted water to a rolling boil. Meanwhile, season each steak generously with salt and pepper. Grill to medium rare and set aside to rest.
In the pot of boiling water, cook the carrots and leeks for 3 to 4 minutes until tender and soft, but not mushy. Drain the vegetables. To a sauté pan over medium heat, add the water or stock and butter. When butter is melted, add the parsley. Transfer the vegetables to the sauté pan and toss until glazed. Season with salt and pepper to taste. Slice steak and serve alongside vegetables.