My fiance Josh is an amazing person. He is also a wonderful cook…it can’t get any better than that! He knows that I like to eat natural foods and try new things and he is always coming up with ways to surprise me! I came home from work one day and this meal is what he was preparing for me. It was so delicious! Today instead of me writing, Josh is going to be the chef of the day and write this blog for you! Here is what he had to say about it: This is a satisfying meal with a fresh, light flavor that is great for spring and summer months. With a little extra preparation, even the side dishes could be cooked on the grill for a great outdoor meal in the backyard or out by the pool.
Strawberry and Goat Cheese Balsamic NY Strip Steak with Plantain Chips and Asparagus
Prep/Total Time: 20
Nutrition Info: Calories-740; Fat-34g; Cholesterol-50mg; Sodium-1600mg; Carbohydrates-40g; Fiber-5g; Protein-27g; Sugar-21g
- 5 large, fresh strawberries
- 1 clove garlic
- ½ cup lite balsamic salad dressing
Puree strawberries, add garlic and lite balsamic dressing, and blend until mixed. This should yield 1-2 cups of marinade.
Any of the left over marinade that was not put on the steaks can be used as a dip for the plantain chips.
- 2 – 8oz NY strip steaks, trimmed
- 1 tsp coarse sea salt
- 1 Tbsp black pepper
Wash steaks, pat dry, and set in a container that fits them comfortably but not with too much room. Rub each side with coarse sea salt and black pepper and cover the steaks in marinade. Make sure each side is coated but there should be enough marinade left to use later as a dip. Let rest at room temperature for 30 minutes, about as long as it takes to prepare the plantain chips.
Heat grill for 15 minutes then reduce heat to medium high; for medium steaks, cook 5-7 minutes on the first side and 3-5 on the second side depending on the thickness of the steak (I prefer at least 1 inch thick cuts of steak).
- ¼ cup diced strawberries
- ¼ cup crumbled goat cheese
- 3 tbsp lite balsamic salad dressing
Mix strawberries, cheese and dressing, use to top steaks.
- 1 large, yellow plantain
- Coarse sea salt, to taste
- Black pepper, to taste
- 3 Tbsp Olive Oil
Cut the ends off of the plantain and make a slit in the peel from end to end, allowing you to peel open the plantain as if opening a book. Heat a large skillet with 3 tbsp olive oil over medium heat while thinly slicing the plantain into rounds, about 1/8” thick. Once the oil is hot, lay the plantain slices in one layer in the skillet and season with salt and pepper. Cook until golden brown, about 5 minutes each side. If all the slices do not fit in one layer then cook two batches. Once finished, wrap the chips in paper towels and let cool on a plate.
- 25-30 stalks of asparagus, trimmed
- Seasoned salt
- Garlic powder
- Olive oil spray
Line a baking tray with aluminum foil and spread asparagus out in one layer. Spray with a light coating of olive oil and season with garlic powder and seasoned salt. Broil in oven to desired tenderness, usually no longer than 5 minutes or they will burn.