🍽 Bite of the Week features Fresh 6 oz New York Medallions

👇🏻 Here’s a market fresh meal idea:

Ingredients:

For the Peppercorn-Crusted NY Medallion:

– 2 x 6oz New York Medallion steaks

– 2 tbsp coarsely cracked black peppercorns

– 1 tsp sea salt

– 1 tbsp olive oil

– 1 tbsp butter (for resting)

For the Truffle Fries:

– 3–4 medium russet potatoes, cut into fries

– 2 tbsp olive oil

– 1–2 tsp truffle oil (to taste)

– 1 tsp garlic powder

– ½ tsp salt

– 2 tbsp grated Parmesan cheese

– Fresh parsley for garnish (optional)

Directions:

Prep the Fries:

1. Preheat oven to 425°F (220°C).

2. Rinse and dry potato fries thoroughly.

3. Toss with olive oil, garlic powder, and salt.

4. Spread evenly on a parchment-lined baking sheet.

5. Bake for 30–35 minutes, flipping halfway, until golden and crisp.

6. Once out of the oven, drizzle with truffle oil, sprinkle with Parmesan and parsley (if using). Toss gently and serve warm.

Prepare the Steak:

1. Pat steaks dry with paper towel.

2. Press the cracked peppercorns and sea salt firmly into both sides of the steak.

3. Brush with olive oil and let sit at room temperature for 15–20 minutes before grilling.

Grill the Steak:

1. Preheat your grill (or cast iron skillet) to medium-high heat.

2. Grill steaks for about 4–5 minutes per side for medium-rare, or to desired doneness.

3. Remove from grill and top each with a small pat of butter.

4. Let rest for 5 minutes before serving to lock in juices.

Serve and Enjoy!

🚨 Fresh 6 oz New York Medallions are ON SALE at Schinkels’ Meat Market in Essex until April 24th!

✨ See more recipes at schinkels.com ✨