New York Strip With Blue Cheese, Vidalia Onion Jam And Warm Potato Salad With Mustard Vinaigrette Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

4 NY Strip steaks (12-ounces each) removed from the refrigerator 20 minutes before grilling

1 jalapeno chile, finely diced

2 tablespoons roughly chopped flat-leaf parsley

Salt and freshly ground black pepper

2 1/2 pounds red new potatoes

2 tablespoons grenadine

2 tablespoons kosher salt

1 tablespoon finely chopped fresh thyme leaves

3/4 pound wedge blue cheese (recommended: Cabrales), room temperature

2 cloves chopped garlic

1/4 to 1/3 cup olive oil

1/2 pound slab bacon, cut into lardons and cooked until golden brown and crisp, 2 tablespoons drippings reserved

1/4 cup red wine vinegar

2 tablespoons bacon drippings

1/4 cup chopped fresh flat-leaf parsley

1 teaspoon honey

Honey, to taste

2 tablespoons Dijon mustard

Canola oil

2 cloves garlic, finely chopped

1/2 cup red wine

Handful parsley sprigs

3 Vidalia onions, peeled, halved, sliced 1/4-inch thick

1 tablespoon coarsely ground black pepper

2 tablespoons roughly chopped basil leaves

2 to 3 tablespoons heavy cream

2 tablespoons creme de cassis

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