East Coast Surf n Turf: Rocket-Style Clams Casino and New York Strip Steaks with Roquefort-Watercress Salad Recipe

Name: East Coast Surf n Turf: Rocket-Style Clams Casino and New York Strip Steaks with Roquefort-Watercress Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons extra-virgin olive oil (EVOO); 4 12-ounce New York strip steaks, 1 inch thick; Salt and freshly ground black pepper; Rock salt or pickling salt (available on spice aisle in boxes); 24 cherrystone clams (buy them scrubbed, split them, and loosen clam); 8 ounces (1 stick) butter, softened; 2 garlic cloves, finely chopped; 1/2 bunch arugula (AKA rocket lettuce), washed and finely chopped by hand or in the food processor; Several drops of hot sauce (2 teaspoons); 4 slices center-cut bacon (lean and thin), cut into 24 1-inch pieces; 3 ounces Roquefort cheese, crumbled; 1/4 small red onion, thinly sliced; 3 tablespoons white wine vinegar; 2 bunches watercress, trimmed of thick stems and torn into bite-size pieces

Servings: persons

4 tablespoons extra-virgin olive oil (EVOO)
4 12-ounce New York strip steaks, 1 inch thick
Salt and freshly ground black pepper
Rock salt or pickling salt (available on spice aisle in boxes)
24 cherrystone clams (buy them scrubbed, split them, and loosen clam)
8 ounces (1 stick) butter, softened
2 garlic cloves, finely chopped
1/2 bunch arugula (AKA rocket lettuce), washed and finely chopped by hand or in the food processor
Several drops of hot sauce (2 teaspoons)
4 slices center-cut bacon (lean and thin), cut into 24 1-inch pieces
3 ounces Roquefort cheese, crumbled
1/4 small red onion, thinly sliced
3 tablespoons white wine vinegar
2 bunches watercress, trimmed of thick stems and torn into bite-size pieces

1
Preheat the oven to 500F.
2
For the steaks, heat a large nonstick skillet over high heat or use 2 pans if necessary.
3
Add 1 tablespoon of the EVOO to the pan.
4
Season the steaks with salt and pepper.
5
Place the steaks in the skillet and sear for 2 minutes on each side.
6
Reduce heat to medium and cook the steaks 6 minutes longer for medium rare, 8 for medium to medium well.
7
Remove the steaks to a warm plate to rest for 5 minutes.
8
While the steaks are cooking, start the clams.
9
Pour rock salt into a shallow baking pan or dish.
10
Set the clams upright into the salt.
11
The salt will steady them.
12
Mix the butter with the garlic, arugula, and hot sauce.
13
Dab each clam with 1 teaspoon of the mixture and top with a piece of bacon.
14
Bake for 7 to 8 minutes, until the bacon is crisp and the butter is brown and bubbling.
15
Once the clams are cooking away in the oven, start the salad for the steaks.
16
In a bowl, combine the Roquefort, red onion, white wine vinegar, the remaining 3 tablespoons of EVOO, and salt and pepper.
17
With a fork, mash up the cheese slightly, then give the mixture a little whisking.
18
Add the watercress and toss to coat.
19
Have the rocket clams casino as an appetizer or serve alongside the New York strip steaks and the Roquefort-watercress salad.

1136

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 tablespoons extra-virgin olive oil (EVOO), 4 12-ounce New York strip steaks, 1 inch thick, Salt and freshly ground black pepper, Rock salt or pickling salt (available on spice aisle in boxes), and more.

Yes, East Coast Surf n Turf: Rocket-Style Clams Casino and New York Strip Steaks with Roquefort-Watercress Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

East Coast Surf n Turf: Rocket-Style Clams Casino and New York Strip Steaks with Roquefort-Watercress Salad

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