Blue Sky Steak and Waffles
Yield: 24 servings
| Blue Cheese Waffle Batter: | |
Mix together all ingredients. Refrigerate, covered. Yield 6 cups
| | Prepared waffle batter | 6 cups | | Died tarragon | 1-1/2 tablespoons | | Kosher salt | 1-1/2 tablespoons | | Black pepper | 2 teaspoons | | Garlic powder | 2 teaspoons | | Dried thyme | 3/4 teaspoon | | Coarse-Grain Mustard Demi-Glace: | |
In saucepan, melt butter; add shallots and sauté until translucent. Add vinegar; simmer 4 minutes. Add demi-glace and bring to a boil. Whisk in mustard, reduce heat and simmer 3 minutes; season with salt and pepper.
Yield: 6 cups
| | Butter | 1/4 cup | | Minced shallots | 1/2 cup | | Sherry vinegar | 1/2 cup | | Veal demi-glace | 6 cups | | Coarse grain mustard | 6 tablespoons | | Salt and black pepper | As needed | | | |
Per order: Season 1 steak with salt and pepper. Heat 1 tsp. oil in sauté pan until hot. Add steak; sear on both sides until well browned. Place in 500°F oven and cook to medium rare or desired doneness. Carve across grain into thick slices.
Using waffle iron outfitted with the mini waffle plate (4 per plate), ladle 1/4 cup Blue Cheese Waffle Batter into 2 sections of the waffle iron and cook according to manufacturer’s direction. Remove waffles and immediately push in center of each waffle to create a small cup. Fill with 1 oz. blue cheese and sandwich waffles together, making sure waffle depressions line up. Place waffle sandwich back in waffle iron and cook 1 minute or until cheese is melted. Place 1 cup Swiss chard in center of plate; fan steak on top.
Place waffle on top of steak; ladle 2 oz. Coarse-Grain Mustard Demi-Glace on and around steak and waffle.
| | Ribeye cap steak, 8-ounce portions (IMPS/NAMP1112D) | 24 each | | Salt and black pepper | As needed | | Grapeseed oil | As needed | | Crumbled blue cheese | 24 ounces | | Wilted Swiss chard | 24 cups |
Nutrition information per serving: 860 calories; 49 g fat(23 g saturated fat; 9 g monounsaturated fat); 233 mg cholesterol; 3074 mg sodium; 40 g carbohydrate; 5.4 g fiber; 65 g protein; 23.0 mg niacin; 1.3 mg vitamin B6; 3.1 mg vitamin B12; 9.0 mg iron; 66.1 mg selenium; 10.7 mg zinc; 55.5 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of choline
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