Ingredients Jump to Instructions ↓

  1. 2 New York strip steaks (about 1 lb each)

  2. 6 strips bacon (diced)

  3. 5 tbsp butter

  4. 2 chopped shallots

  5. 1 chopped leek

  6. 1 lb chopped brussels sprouts

  7. 1 sliced scallion Salt and pepper to taste

  8. 1/2 bottle Jamaican lager

  9. 1 orange (chopped)

  10. 1 apple (peeled, cored, and diced)

  11. 1/2 mango (diced)

  12. 1/2 tsp minced ginger Pinch of cinnamon Siracha hot sauce

  13. 1 tbsp whole-grain mustard

  14. 1 tsp Dijon mustard

Instructions Jump to Ingredients ↑

  1. Photo credit: Jeffrey Westbrook/Studio D Preheat oven to 350 degrees. In a skillet over medium-high heat, cook bacon just until the edges start to crisp. Remove to a paper-towel-lined plate. Reserve the fat. Wipe skillet clean and return to medium-high heat. Melt 1 tbsp butter. Add 1 chopped shallot and cook until translucent, about three minutes. Coarsely chop the leek (white and light-green parts only) and brussels sprouts,* and slice the scallion (white part only). Add to skillet and cook until the vegetables begin to soften, about ten minutes. Season to taste with salt and pepper. Add Jamaican lager, so that half of the hash is in liquid. Bring to a simmer and reduce until almost all the liquid is gone. Add the bacon, another tbsp butter, and reduce heat to low, stirring occasionally, about 15 minutes. Smear 1 tbsp softened butter all over 2 New York strip steaks (about 1 lb each), then season liberally with salt and pepper. Grill in an ovenproof pan just to sear, then place in the oven and cook until desired doneness — about eight minutes for medium rare. Remove and let rest ten minutes before serving. Meanwhile, in a skillet over medium heat, melt 1 tbsp butter, then add the orange, apple, mango, ginger, and another chopped shallot. Cook until everything starts to soften, about five minutes. Add a pinch of cinnamon, a few dashes of Sriracha, a splash of lager, and 0.5 tsp of the reserved bacon fat. Reduce the heat and let simmer until the fruit is soft and has the consistency of chunky jam, about ten minutes. Drink the rest of the beer. To the hash, stir in another tbsp butter, up to 2 tbsp of the reserved bacon fat, whole-grain mustard, and Dijon mustard, and sauté a few minutes more. Total cooking time for the hash is about 30 minutes. · Divide hash onto two plates. Place steaks on top and spoon on some chutney. Serve with more lager. Serves two. * You can use a food processor to quickly chop the brussels sprouts and leeks. Just don't pulverize them — a few pulses and they're good. Otherwise they'll get mushy. Behind the Scenes: RELATED LINKS:


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