Welcome to Danny’s steakhouse! This life-loving, eager to learn, and always smiling fitness guru has a dark secret he wishes to share loud & proud: Danny’s has a die-hard love for FOOD! And when I say die-hard I mean DIE-HARD. It’s not too common to meet men that proudly show off their passion for creating fantastic dishes, let alone having such an eye for detail when it comes to food presentation! Of course we couldn’t resist to enter Danny’s kitchen for a front row seat to his cooking spectacle. What’s on the menu? Steak! A New York Strip to be precise.
Growing up on the Caribbean island of Bonaire, Danny enjoyed eternal sunshine and the outdoors for most of his life. Inevitably bound with that is lots of outdoor cooking, which basically means turning on that massive grill! Being raised by parents with a multicultural background increased his eagerness to experiment and discover different types of cuisine. Nevertheless, after all his cooking adventures , Danny firmly believes that a FOOD-tastic dish only comes down to the simple use of great, honest products.
His passion for fitness developed in his teenage years and early on he realized that following a ‘fitness-proof diet’ (read: a shitload of proteins and bye bye sweet carbs!) is quite essential. Therefore, Danny decided to show us how to grill a perfect steak AND share his very own recipe for a Shallot Topping that…well…it…I have no words for it! Thanks Danny, for sharing your dishtale and honest passion for food.
PS. Let me tell you one thing: if you follow Danny’s recipe step by step I promise you (in the name of FOOD!) that you’ll end up having massive FOOD-gasms. Enjoy!
SCROLL DOWN FOR THE PRINTABLE RECIPE
- For the steak - Serving 1 meat-loving creature!
- 350 gr New York Strip
- Olive oil (Danny recommends using light olive oil, as it doesn't burn like extra virgin olive oil)
- Salt & pepper (Danny prefers Kosher salt; the flaky texture creates a nice crust on the steak)
- For the side dishes
- 1 cup of brown rice
- 3 tomatoes
- For the topping
- 10 shallots
- 3 tbsp Worcester sauce
- 1 clove garlic
- 15 ml red wine
- 2 tbsp extra virgin olive oil
- 1/2 tbsp brown sugar
- Salt & pepper
- Start with the topping
- Chop & fry shallots and garlic (until brown)
- Toss in spices and sugar (caramelize)
- Slowly add wine and sauce
- For best result let the mixture simmer on low heat for about an hour (regularly check and add water if necessary)
- It's Steaktime!
- Heat up a cast-iron skillet (highest heat)
- Cut off some of the extra fat and season the steak
- Press the meat gently onto the hot skillet and let the steak grill (for about 5 minutes or as Danny notes: until the blood rises on the uncooked side)
- Flip the steak and grill for another 5 minutes on medium heat *
- Take the steak off the skillet and let it rest in aluminum foil for 5/10 minutes
- Meanwhile: cut the tomatoes in half, season with salt & pepper and grill them on the hot skillet (low-medium heat)
Oh and FYI:
* Want a medium rare steak? Danny notes that you should press your thumb onto the steak and if it feels as 'hard' as when you press your thumb on the palm of your hand: it's medium rare!
There is no recipe step added for cooking the brown rice as...well...you just cook the brown rice! 🙂