New York Strip Steaks with Parmesan and Basil Topping and Sweet Potato Fries

Sweet potato fries

1. Peel the potatoes and cut into sticks about 8-9 mm thick. This works best with a chip cutter, so all chips are the same thickness. Place the sticks in a cold water bath for 60 minutes, then dry them and then sprinkle evenly with the cornstarch. Place the fries in a freezer bag to add the starch and shake vigorously until all of the fries are evenly coated in the starch. Now fry the fries in a deep fryer at 140 ° C for about 5 minutes, then drain and let cool.

Preparation for the steaks

1. It should be noted that the steaks were allowed to reach room temperature for 15-30 minutes. Then spread a thin layer of oil on both sides of the steaks and season evenly with salt and pepper. Now prepare the grill for direct high heat (250–290 ° C).

salad

1. In the meantime, grate the Parmesan, chop the basil and mix everything together in a small bowl. Roast the pine nuts for the rocket salad in a pan and then set aside in a small bowl. Put the washed rocket salad in a bowl and dress with oil, salt and pepper.

Garlic Butter

1. Preheat the stove to 50 ° C top / bottom heat and prepare five molds for the garlic butter. Melt the butter together with the garlic in a small saucepan, place in the molds and keep warm in the oven.

final

1. To get everything hot on the table, the steaks, cherry tomatoes and sweet potato fries have to be prepared at the same time. To do this, grill the steaks over direct high heat with the lid closed for about 3–4 minutes. Then turn the steaks and sprinkle generously with the Parmesan and basil mixture. Keep grilling with the lid closed until the cheese has melted and the steaks have reached the desired degree of cooking (3–4 minutes for medium rare).
2. Remove from the grill and place in an aluminum dish / on a plate and cover with aluminum foil for 3–5 minutes. Meanwhile, melt the powdered sugar in a small pan on the grill (if there is a side cooker, otherwise on the stove) and add the cherry tomatoes as soon as the sugar has melted, toss in them for 4–5 seconds and place in a bowl.
3. While the steaks have their second run on the grill, start the deep fryer for the sweet potato fries at 170 ° C and deep-fry the fries in it for about 5 minutes, remove and drain. Now put the steaks on the plate and add the garlic butter from the oven. Serve some rocket, sprinkle a few pine nuts on top and place four cherry tomatoes on top. Don’t forget the sweet potato fries and refine them with a little crispy salt (Murray River Salt).