Though I'm not a big steak eater, I actually was looking forward to this recipe because my husband and I finally bought a gas grill a few weeks ago. We've been making burgers and grilling pizza and vegetables, but I could tell he was really excited to grill a steak. He even bought the Weber Grill app so he could quickly find out how long and over what heat to cook meat. That's grill dedication!
Though this was one recipe, like many Symon recipes, it was actually 4. There was the steak, which got a dry rub, the steak sauce, which was a process, the picked vegetables in the salad, and the rosemary fries.
When it came time to choose the steak, I saw Whole Foods had Grass-Fed NY Strip on sale, so rather than get a hangar steak, I chose the NY strip. From what I read in his recipe forward, he suggests a marbled cut, nothing too lean, so the NY strip was a good choice. The rub was flavorful, but not overpowering.
The steak sauce was really something interesting! I never would have thought to put raisins in steak sauce... but it added another dimension that made you stop and think! I chose to puree the mixture rather than strain it because I like some body in my sauce.
For the fries, since I don't fry things, I baked them. and I can't lie, I totally took help from the store and bought a bag of cascadian farm's shoestring fries. For some reason my baked fries just never come out as crisp. I absolutely loved the rosemary on these fries, they were delicious. All together, this was a great summer meal, another Chef Symon success!