Ingredients
The following ingredients have 4 Servings
- 1 12-ounce flat-iron steak
- 1 yard cheese cloth
- 12 ounces blue cheese
- Cracked black pepper and kosher salt
- 2 tablespoons butter
- 2 garlic cloves
- 3 to 4 sprigs thyme
- leaves picked
- 1 tablespoon vegetable oil or extra-virgin olive oil
- 1 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups whole milk
- 2 cups Gruyère cheese
- For the Creamed Kale: 1 pound Lacinato kale
- leaves stripped off stem
- cleaned and chopped
- 1 star anise
- Nutmeg
- grated
- to taste
- Kosher salt and black pepper
- to taste
- 1 garlic clove
- grated
- Juice of 1 Meyer lemon
- 1/4 cup Parmesan
- grated
- 3 to 4 large
- Russet potatoes
- cut relatively thick (about 3 times the size of a fast-food French fry)
- Vegetable or canola oil
- for frying
Instruction
- For the Blue Cheese Aged Flat Iron Steak: Wrap steak in cheese cloth and rub all over with cheese
- Cure two days
- Pull off cheese cloth
- Season steak with salt and pepper
- Sear the steak in a hot, cast-iron pan
- While steak is cooking, add butter, garlic and thyme to the pan
- With a spoon, baste the melted butter mixture over the steak while it is cooking
- Cook to desired doneness
- For the Creamed Kale with Star Anise: For the mornay, heat a medium, deep skillet over medium heat
- Add oil and butter
- When the butter melts into the oil, add flour and combine
- Gently cook, whisking flour and butter together until smooth and flour has had a chance to cook, about 3 minutes
- Slowly add milk while continuing to whisk
- Gently bring milk to a bubble while stirring frequently
- Allow the milk to thicken a bit then stir in cheese a handful at a time
- Bring a pot of water to a boil and blanch kale
- For the Extra-Crispy Fries: In boiling water, cook the potatoes for 15 minutes
- Pat very dry between kitchen towels
- Fry the fries in 325°F oil for 3-4 minutes, drain on towels
- Freeze the fries flat on sheet trays overnight or up to a month
- To serve, fry at 250°F until brown
