NY Strip with Shrimp and Potatoes Lyonnaise

the Breville Test Kitchen

NY Strip with Shrimp and Potatoes Lyonnaise

Name: NY Strip with Shrimp and Potatoes Lyonnaise
Cook time: 1200 s
Total time: 2400 s
Yield: Serves 2
Ingredients: 2 New York strip steaks - approximately 10½ oz each; ½ tsp kosher salt; 2 tsp olive oil; 2 tbsp neutral flavored oil - to sear; ½ oz butter - melted; 1 tbsp olive oil; 1 clove garlic - minced; 1 tsp Old Bay seasoning; 1 tsp onion powder; ⅛ tsp freshly ground black pepper; 1 tsp fish sauce; 2 tsp fresh lemon juice - divided; 8 medium shrimp - peeled and deveined, tails intact; 1 tbsp neutral flavored oil; 2 tbsp finely chopped flat-leaf parsley; 1 yellow onion; 1 lb red washed potatoes; ⅓ cup (2¾ fl oz) olive oil; 1 tsp salt; 1 tsp kosher salt; ¼ tsp freshly ground black pepper

Surf n’ Turf goes to Paris with this special number! Sous vide New York strip is perfectly precision cooked, then topped with buttery citrus shrimp. The side act of ‘potatoes Lyonnaise’ sees thinly sliced potatoes and onion layered and baked until melt in the mouth.

The HydroPro™ Plus

+1 more appliance

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40 mins total time

20 mins active time

Easy

Serves 2

Ingredients

Measurements:

2 New York strip steaks
approximately 10½ oz each
½ tsp kosher salt
2 tsp olive oil
2 tbsp neutral flavored oil
to sear

For the shrimp

½ oz butter
melted
1 tbsp olive oil
1 clove garlic
minced
1 tsp Old Bay seasoning
1 tsp onion powder
⅛ tsp freshly ground black pepper
1 tsp fish sauce
2 tsp fresh lemon juice
divided
8 medium shrimp
peeled and deveined, tails intact
1 tbsp neutral flavored oil
2 tbsp finely chopped flat-leaf parsley

For the potatoes Lyonnaise

1 yellow onion
1 lb red washed potatoes
⅓ cup (2¾ fl oz) olive oil
1 tsp salt
1 tsp kosher salt
¼ tsp freshly ground black pepper

Instructions

1
Attach the HydroPro Plus to the side of a pot or large vessel (max 12 gallons). Fill with warm tap water halfway between the minimum and maximum lines.
2
Place the steaks flat, side by side in a microwave-safe, zipper-lock freezer bag. Sprinkle with salt and add the oil.  You can either place the bagged steaks in the water bath or refrigerate until the water has preheated.
3
To customise the cook: Select Sous Vide Tool Box from the main menu. Select Beef, then select Tender Cut, followed by the cut shape that best matches your New York strip steaks. Enter the thickness, select Fresh or Frozen, then select your preferred doneness. Press Time to Reach core temperature, then press Start preheating.
4
Once the water reaches temperature, carefully lower the sealed bag into the water bath, ensuring it is fully submerged.
5
To prepare the shrimp, place the butter, olive oil, garlic, Old Bay seasoning, onion powder, pepper, fish sauce and 1 teaspoon of the lemon juice in a medium bowl and whisk to combine. Add the shrimp and toss to coat. Cover with plastic wrap and refrigerate for at least 15 minutes. Meanwhile, continue to the next step.  
6
To preheat the oven, insert the wire rack into position 4 and place a roasting pan in the oven. Set the oven to Bake, convection, 445°F for 30 minutes and press Start.
Tip: This recipe has been optimized for the Joule Oven Air Fryer Pro and the Smart Oven Air Fryer Pro.
7
To prepare the potatoes Lyonnaise, slice the onion and potatoes into ¼-inch thick slices, using a food processor or knife. Place the onion and potato slices in a large bowl. Add the oil, salt and pepper and toss to coat. 
8
Once the oven has preheated, carefully spread the potato mixture, in an even layer, in the hot roasting pan. Cook for 30 minutes, or until tender and starting to brown, stirring halfway through cooking. 
9
Once the potatoes are cooked and the timer signals that the steaks are done, heat a large, cast iron skillet or heavy-based frying pan over high heat. Carefully remove the bag from the water. Place the steaks on a paper towel lined cooling rack set over a tray and pat dry. 
Tip: Once the steaks are cooked, they will hold in the water bath without over cooking, so no need to stress if your potatoes take a little longer. 
10
Only when the pan starts to smoke (this will prevent overcooking and sticking), add the oil to the pan and sear the steaks for 30 seconds on each side. Transfer the steaks to a cooling rack set over a tray and rest for 1 minute. Meanwhile, cook the shrimp. 
Tip: For extra flavor and color, you can add a knob of butter and baste the steak while searing.
11
Wipe out the pan and return to a medium-high heat. Add the oil to the pan and cook the shrimp for 1 to 2 minutes each side, or until pink on the outside and opaque in the center. Remove the shrimp from the pan. Add the marinade from the bowl to the pan and bring to a boil, stir in the remaining lemon juice and parsley. 
12
Transfer the steaks to a plate and top with the shrimp. Drizzle with the marinade and serve with the potatoes.