🍽 Bite of the Week features Fresh Canadian AAA Black Angus New York Steaks, Crab Legs, and Caesar Salad

👇🏻 Here’s a market fresh meal idea:

Ingredients:

– Black Angus New York Steaks (1 per person)

– Crab Legs (2-3 legs per person, depending on size)

– Caesar Salad (made in store by Schinkels’ Meat Market)

– 4 large russet potatoes, peeled and cubed

– 4 cloves garlic, minced

– 1/2 cup heavy cream

– 1/4 cup butter

– Fresh parsley for garnish (optional)

– 2 cups baby carrots

– 2 cups brussels sprouts, halved

– 2 tablespoons olive oil

– Salt and pepper to taste

– Melted Butter (for dipping)

– 1 teaspoon balsamic vinegar (optional)

Instructions:

Grill the Black Angus New York Steaks:

1. Remove the steaks from the fridge 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels, then rub both sides with a light coat of olive oil. Season generously with salt and pepper. For extra flavour, add fresh herbs like rosemary or thyme (optional).

2. Preheat your grill to high heat (about 450°F to 500°F). Once hot, place the steaks on the grill and cook for about 4-5 minutes per side for medium-rare, or longer depending on your preferred doneness. Use tongs to flip the steaks—do not pierce them to keep the juices locked in.

3. Once cooked to your liking, remove the steaks from the grill and let them rest for about 5 minutes to allow the juices to settle.

Steam the Crab Legs:

1. If using frozen crab legs, thaw them in the fridge overnight or place them in cold water for 30 minutes.

2. Fill a large pot with about 2 inches of water and bring it to a boil. Add a pinch of salt and a few lemon slices for added flavour. Place the crab legs in a steamer basket, cover the pot, and steam the crab legs for about 5-7 minutes, or until heated through. The shells should turn bright red when done.

3. Transfer the crab legs to a serving platter. Melt butter in a small saucepan and serve it alongside the crab legs for dipping. Garnish with fresh parsley for added flavour and colour.

Make the Garlic Mashed Potatoes:

1. Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook for about 12-15 minutes or until the potatoes are fork-tender. Drain the water.

2. Add the butter and minced garlic to the pot. Use a potato masher or a hand mixer to mash the potatoes until smooth. Gradually add heavy cream until the potatoes reach your desired consistency.

3. Season with salt and pepper to taste, then garnish with chopped parsley before serving.

Roast the Vegetables:

1. Preheat your oven to 400°F. Place the baby carrots and halved brussels sprouts on a baking sheet. Drizzle with olive oil and toss to coat. Season with salt and pepper.

2. Roast in the oven for 20-25 minutes, flipping halfway through, until the vegetables are tender and slightly caramelized. For added flavour, drizzle a little balsamic vinegar over the vegetables before serving.

Serving Your New Year’s Surf and Turf Meal:

Plate your Black Angus New York steaks alongside the steamed crab legs. Add a generous serving of garlic mashed potatoes and a side of roasted vegetables. To complete the meal, mix your caesar salad made by Schinkels’ Meat Market and put that in a bowl on the side. Serve with the melted butter for dipping the crab legs, and enjoy a luxurious, celebratory meal that’s sure to impress.

🎉 Cheers to a wonderful New Year filled with love, joy, and unforgettable meals!

🚨 Fresh Canadian AAA Black Angus Steaks, Crab Legs and Caesar Salad are ON SALE at Schinkels’ Meat Market in Essex until January 2nd!

✨ See more recipes at schinkels.com ✨