Ingredients
New York Steak
11⁄2 to 2 pounds New York steak (1 or 2 steaks), each at least 11⁄2 inches thick
4 teaspoons olive oil, divided
1⁄2 teaspoon coarse salt
1⁄4 teaspoon ground black pepper
4 sprigs fresh thyme
4 garlic cloves, slightly smashed
1 tablespoon unsalted butter, cut into 4 pieces
2 teaspoons Worcestershire sauce
Gorgonzola-Spinach Bruschetta
1 tablespoon olive oil, plus additional for brushing
1 clove garlic, thinly sliced
5 cups baby spinach, stems removed and discarded
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
2⁄3 cup heavy cream
1⁄3 cup Gorgonzola cheese
2 tablespoons Parmesan cheese
Pinch nutmeg
4 (1⁄2-inch-thick) slices ciabatta bread
Shiitake Mushroom Ragout
2 tablespoons olive oil
3 large shallots, thinly sliced
2 garlic cloves, thinly sliced
3 cups shiitake mushrooms, stems removed, cut into thin strips
3⁄4 cup Marsala wine
3⁄4 cup low-sodium chicken stock
2 cups veal or beef stock
1 tablespoon soy sauce
1⁄4 teaspoon ground black pepper
2 bay leaves
Coarse salt, to taste
3 teaspoons chopped thyme
Preparation
New York Steak
Let steaks stand at room temperature for at least 30 minutes, or until they are no longer cold. Preheat oven to 225 degrees. Coat the steaks lightly with 1 teaspoon olive oil each and season both sides with salt and pepper. Heat a heavy sauté pan over medium-high heat. When the pan is almost smoking, add remaining 2 teaspoons oil, swirling to coat the pan. Add steaks and sear, turning once, until golden brown, about 3 minutes per side. Transfer steaks to a baking sheet; place thyme sprigs and garlic atop each steak. Place 2 pieces of butter on each, and sprinkle lightly with Worcestershire sauce. Roast the meat until it is cooked to your preference, about 15 to 20 minutes for medium rare (steak should register 130 degrees on an instant-read thermometer for medium rare). Loosely cover steaks with foil and set aside to rest.
Shiitake Mushroom Ragout
Place oil, shallots, and garlic in a large sauté pan. Cook over medium heat until softened, about 3 minutes. Add mushrooms. Sauté until golden, stirring occasionally. Remove pan from heat, and add Marsala. Return pan to stove; bring mixture to a boil over medium-high heat, scraping any bits stuck to the bottom of the pan. Simmer until the pan is nearly dry, about 2 minutes. Add chicken stock, veal or beef stock, soy sauce, pepper and bay leaves. Bring to a boil, stirring occasionally, about 25 minutes or until reduced by half. Taste, and add salt, if desired. Remove and discard bay leaves; stir in thyme. Keep warm until ready to serve.
Gorgonzola-Spinach Bruschetta
Preheat oven to 300 degrees. Heat oil in a large sauté pan over medium-high heat. Add garlic, tossing until fragrant and lightly golden, about 1 minute. Add spinach, salt, and pepper. Cook, tossing frequently, until slightly wilted. If needed, drain any excess liquid from the pan. Add cream, Gorgonzola, Parmesan, and nutmeg. Cook, stirring frequently, until thickened. Keep warm until ready to serve. Brush ciabatta slices with olive oil. Toast until lightly golden, about 5 minutes. Set aside.
To Serve
Cut the steak into 1⁄2-inch-thick slices on a bias. Place a piece of toasted ciabatta in the center of each serving plate. Evenly spoon spinach mixture atop bread slices. Top bruschetta with sliced steak. Spoon shiitake mushroom ragout around plate. Garnish with a drizzle of extra virgin olive oil, if desired. Serves 4.
