New York Strip Steak with Celery and Blue Cheese Salad

Name: New York Strip Steak with Celery and Blue Cheese Salad
Yield: serves 4
Ingredients: 4 New York strip steaks (about 1 1/2 inches thick and 12 ounces each); Kosher salt and freshly ground black pepper; 1 large celery rib, thinly sliced; 1 small shallot, thinly sliced; 1/4 cup roughly chopped flat-leaf parsley; 3 tablespoons roughly chopped pale yellow (inner) celery leaves; 1/4 cup extra-virgin olive oil; 1 1/2 teaspoons red wine vinegar; 3 ounces Point Reyes Original Blue or other blue cheese, crumbled (about 2/3 cup); 1 tablespoon vegetable oil; 1 tablespoon unsalted butter; 4 small fresh rosemary sprigs

December 22, 2011

Celery complements blue cheese, and blue cheese complements steak, so Brian put the three ingredients together. The salad includes celery leaves, which contribute a refreshing herbaceousness. Spooned over the steaks like a salsa or relish, it helps cut their richness. Serve with Potato and Celery Root Gratin (page 165) or wilted spinach.

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