New York Strip with Honey Mustard Sunchokes and Turnips by Bullard

Ingredients

3 tablespoons Dijon mustard

3 tablespoons honey

Freshly squeezed lemon juice, as needed

Kosher salt and freshly ground black pepper, to taste

8 ounces sunchokes 

1 bunch small turnips with greens, divided

Extra virgin olive oil, as needed

3 cloves garlic, sliced thin

2 New York strip steaks 

Vegetable oil, for searing

¼ cup toasted pecans 

1 tablespoon chopped parsley

Instructions

Preheat the oven to 400 F. 

In a mixing bowl, whisk together the mustard, honey, and a small squeeze of lemon juice. Season lightly with salt and a generous pinch of pepper. 

Clean the sunchokes, turnips, and turnip greens under cold, running water. Cut the sunchokes into large chunks. Remove the greens from the turnips, and set aside. Cut the turnips into wedges about the same size as the sunchokes. 

Place the turnips and sunchokes on a baking sheet; drizzle with olive oil, and season with salt and pepper. Roast the vegetables for 7-10 minutes, or until they are caramelized and just fork tender. (We want enough texture here to provide juxtaposition for the buttery steak.)

In a sauté pan, warm a little olive oil over high heat, then add the greens, and sauté until they begin to wilt, about 3 min. Once they wilt, season with little salt and pepper, and add garlic, a big squeeze of lemon juice, and cover the pan. Reduce the heat to low, and let the greens cook for another minute. The moisture should be all gone from the pan, and the greens should have a nice texture when tasted not chewy or mushy. 

Add the greens to the baking sheet with the roasted sunchokes and turnips, and drizzle the honey mustard on top. Set aside.

For the steaks: Meanwhile, let the steaks sit at room temperature for at least 15 minutes before cooking. Place a large cast-iron skillet on low heat for 5-10 minutes so it can begin to heat up. Pat the steaks dry with paper towels, and season generously with salt and pepper. 

When you’re ready to cook the steaks, turn the heat up to medium-high, and add a tiny bit of vegetable oil. (The pan should be very hot at this point.) Add the steaks to the skillet, and cook until a nice caramelized crust begins to develop on the first side, about 4 minutes. (If needed, increase the heat to high; we need a nice crust.) Flip the steaks, and cook to an internal temperature of 120 degrees; they will rest up to 130 degrees where we want it at medium-rare. Transfer the steaks serving plates, cover loosely with foil, and let rest for 7 minutes. 

To finish: While the steaks are resting, pop the sunchokes and turnips back in the oven for another 5 minutes so they’re hot and glazed for plating. 

Drizzle the honey mustard on the sunchokes and turnips, and stir in the pecans and parsley. Let the glaze bubble a little in the oven and then remove to the plate. 

Spoon the glazed sunchokes and turnips alongside the steaks, and serve.

Pro Tip

Since you’re roasting the sunchokes and turnips together in the same pan, cutting them the same size is important so they’re done at the same time.

Serves 2.