Saw this in "Bon Appetit". It is from Via Carota in NYC, and is "like a burger, but with no bun! In this case, garlic and fried rosemary are way better than ketchup and mustard could ever be".
(serves 1)
1 8 oz. boneless New York strip steak
Kosher salt, and freshly ground pepper
1 T. EVOO, plus more for drizzling
1 sprig fresh* rosemary
2 garlic cloves, unpeeled
Flaky sea salt (such as Malden*)
Coarsely chop steak into 1/4" pieces, including fat but removing any gristle. Transfer to a small bowl; season with S&P, and toss to combine. Form into a 3&1/2" diameter patty about 1" thick. Season top and bottom generously with S&P. Heat a dry med. skillet, preferably cast-iron, over med. heat. Cook patty undisturbed until a nicely seared crust forms, about 3 min. Turn over and add 1 T. oil, then the rosemary sprig and garlic cloves to skillet. Cook, turning garlic occasionally to keep it from burning, until second side of patty is nicely browned, about 3 min. (inside will be fairly pink). Transfer steak to a plate and top with rosemary and garlic; sprinkle with sea salt and drizzle with oil.
"God, our hearts will have no peace til they rest in You."
Have FUN today!!!
Love,
MM
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