Aspen Grill cooks up a New York Strip for Restaurant Week - WMBFNews.com, Myrtle Beach/Florence SC, Weather

Aspen Grill cooks up a New York Strip for Restaurant Week

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HORRY COUNTY, SC- (WMBF) - Aspen Grill, one of 14 Grand Strand restaurants participating in Restaurant Week, stopped by WMBF News at 4 p.m. to make one the dishes being offered at a special price this week.

Get more information on Aspen Grill and see their full Restaurant Week menu here:

http://www.restaurantweeksouthcarolina.com/Restaurant.aspx?ID=53a00a6d-8a30-4bc4-a564-d1b8487f0329

To help celebrate Restaurant Week, WMBF News and the Myrtle Beach Area Hospitality Association are giving away hundreds of dollars in gift cards to participating restaurants! Enter to win here: http://wmbfnews.upickem.net/engine/YourSubmission.aspx?contestid=115898 

Here's the recipe for Aspen Grill's New York Strip:

Seared Certified Angus Beef New York Strip on Sweet Potato Puree and Collard Greens

• New York Strips cut to desired size – we use 9-10 ounces for restaurant week. Season with Salt, pepper and Olive Oil

• 2 large Sweet Potatoes – Roast in 350 degree oven until soft all the way through

• Cool slightly and peel away skin – best to use gloves

• In Mixer add .5 pounds of butter .5 cups of cream season with salt and pepper to taste. Mix until smooth. hold in warm oven

• Two bunches of collard greens – clean thoroughly then chop

• Chop one medium onion, one strip of bacon and suatee in pot on medium heat until bacon is rendered.

• Add collard greens to put and stir. Season to taste with salt and pepper

• Add 1 cup of liquid such as broth or water and allow to cook low for 2 hours

• Add .5 cups of white balsamic vinegar or Apple Cider Vinegar

In a skillet on medium high heat sear the NewYork Strip on both sides. Finish in oven to desired temperature. Medium should only take 5 to six minutes in 350 degree oven.

Place sweet potatoes in middle of plate with serving of Collard greens. Place steak on top.

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