M-E-T-S, Mets, Mets, Mets! Did you know that Mr. Met has a whole Met family? Sportsglutton didn’t. That is why I, his fantastic native New Yorker (Queens specifically) better half, am making an appearance on the blog today. Born and raised a Mets fan, I remember my mom refusing to feed us kids dinner during Game 6 of the 1986 World Series. This is how we rolled.
You can say what you will about the Mets, but I don’t care and I won’t listen. There are valuable lessons that are learned as a Mets fan. This is not fandom for the fickle or fair-weather types. Rooting for an underdog team in a divided city teaches you to hold onto hope and how to deal with reoccurring disappointment. That other team may have flash and cash, but they lack our grit and spirit (often fostered by road sodas on the LIRR…aka Long Island Railroad).
Now just because we are a little gritty and love things like the old Shea dogs, waffle fries, or sausage and peppers, does not mean that our palates lack sophistication – we are one of the most ethnically diverse urban areas in the world after all. So today I am offering a classy little steak dish that speaks to the Mets location in New York, the home run apple, and their uniform colors – blue and orange.
I hope you all enjoy!
- 2 lrg New York Strip Steaks
- 1 cup apple cider
- 6 oz fresh blueberries
- 1 lrg orange
- 1 cinnamon stick
- 3 juniper berries
- Salt and pepper
- Pour cider in a small saucepan with cinnamon stick, strip of orange zest, and juniper berries. Simmer over medium-low heat until reduced by half.
- Meanwhile, remove steak from the fridge to get closer to room temperature (which makes for more even cooking).
- When the cider is reduced, remove the cinnamon stick, zest, and juniper berries.
- Add blueberries and simmer just until the blueberries start to pop.
- Remove from the heat and set aside.
- Pre-heat your oven to 400 degrees if using a skillet.
- Salt and pepper both sides of your steak liberally.
- Heat an oven-safe skillet or your grill to medium-high heat til HOT. If you use a skillet, add a bit of oil and when it just starts to smoke, the pan is ready.
- Sear the steak on all sides, about 1-3 minutes per side. You want to develop a nice golden crust.
- Once seared move the skillet to the oven to finish cooking until desired doneness or move the steak on the grill so that it continues to cook indirectly.
- Serve the steak with a dollop of sauce and a sprinkle of orange zest.
- As a note, do not top the steak with too much sauce at first since the berries can overwhelm the delicate flavor of the New York strip.
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