NY Strip Salad with Michigan Blueberry Shallot Vinaigrette
Photography by Taylor Higgins
Description
Recipe by Marrow’s Farmers Market Lead - Butcher Bella Sadlocha
If you’ve met Butcher Bella at the Farmers Market, you know two things: she’s always rocking rainbow everything, and she’s passionate about local foods and sustainably sourced meat. This week she created a NY Strip Steak Salad with Blueberry Shallot Vinaigrette using her favorite fruit, peak-season Michigan blueberries, and our premium Dry Aged New York Strip. It’s the perfect example of what great beef can do when paired with fresh market produce: a bright, colorful salad, as bold as Bella herself, hearty enough for dinner yet light enough to still feel fresh.
QUALITY. COMMUNITY. LAND. ANIMAL.
Enjoy!
Details
Yield: Serves: 2 servings
Method: Stovetop
Total Time: 25 min
Active Time: 25 min
Ingredients:
Marrow Detroit Provisions - NY Strip Salad
1 (12oz) Moraine Park Farms New York Strip dry-aged at Marrow
12 mixed greens from your favorite farmer at the market
Michigan peak-season Blueberries
Michigan dried Cherries
Blue Cheese
Pickled Shallots
Toasted Sesame Walnuts
Toasted Sesame Walnuts
¼ cup toasted sesame walnuts
1 tablespoon sesame seeds
1 teaspoon Michigan honey
1 tablespoon unsalted butter melted
Blueberry Shallot Dressing
1 cup extra virgin olive oil
1 cup white wine vinegar
1 small shallot, cut into smaller chunks
¼ cup Michigan peak-season Blueberries
1 tablespoon honey
1 tablespoon dijon mustard
Juice of a half lemon
Pinch of salt and pepper to taste
Quick Pickled Shallots
2½ oz shallots, thinly sliced
½ cup water
½ cup white wine vinegar
½ teaspoon salt
½ teaspoon sugar
Directions
Perfectly Cooked Dry Aged New York Strip
In a super hot cast iron skillet lightly coated in oil, hold the steak upright for about 5 minutes to render the fat cap
Sear each side for about 10 minutes on each side, there should be a solid dark brown crust.
Lower the heat and baste with butter and aromatics (we like crushed garlic and fresh thyme)
Cook until your meat thermometer reads115 degrees, then remove from heat and let rest
Blueberry Shallot Dressing
In a mason jar combine olive oil, vinegar, 1 small shallot, ¼ cup Michigan peak-season Blueberries, honey, dijon, and lemon juice.
Shake until blended (for a more frothy version, emulsify with a hand blender)
Add Salt and Pepper to taste
Toasted Sesame Walnuts
In a small bowl, coat walnuts in melted butter, honey, and sesame seeds
Put in oven at 325 and toast until golden brown (about 10 minutes, check and toss halfway to keep from burning)
Quick Pickled Shallots
Prepare brine by combining water, vinegar, salt and sugar in a small saucepan and stirring over low heat until simmer.
Fill a mason jar with thinly sliced shallots and brine.
Chill in refridgerator for at least 4 hours, up to 3 weeks
Marrow Detroit Provisions - NY Strip Salad
Lightly chop mixed greens to a nice 2 inch bitesized leaf
Dress lightly with blueberry shallot dressing
Top with fresh blueberries, toasted sesame walnuts, pickled shallots, and dried cherries to taste
Slice your perfectly cooked dry-aged New York strip steak and delicately place on top
Serve and enjoy!
Marrow Detroit Provisions’ commitment to providing quality meats comes hand in hand with our commitment to creating a short supply chain. By sourcing regionally and processing locally, we aim to minimize the distance our food travels from farm to plate because we believe it is both better for the environment, and provides an elevated culinary experience. We partner with farmers in the Great Lakes Region whose practices show respect for the land, the environment, and the well-being of their animals. Our goal is to foster stronger connections between producers, consumers, and communities.
Marrow Detroit Provisions’ sausages are crafted by chefs to be served at your table. Using quality ingredients we aim to bring the culinary expertise from our friendly local butcher shop in Detroit (and now Birmingham) to your home providing easy-to-use, flavor-forward sausages to compliment your recipes.
