Xavier Steak
Xavier Steak, ever heard of it? Invented (we think) in New York at the early beginning of the 19th century, this dreamy dish is composed of steak, asparagus, and swiss cheese. The steak and asparagus are seasoned and cooked together. Once done, the dish is served by placing asparagus on top of the steak and adding the cheese so it slowly melts on the warm vegetables.
While the origin of the dish’s name is still pretty unclear, food historians think it might be named after a place or a person named Xavier or after Saint Francis Xavier.
What we do know is that our expert team of butchers can help you turn this culinary mystery into a reality. When you add our expertise to our appetite for the best quality meat around, it’s an unbeatable combination. We go out to the generations-old family ranches and farms and know where our meat comes from, how it’s raised, and why it’s hands-down, top-notch, the most delicious and healthy selection around. We also have an experienced roster of journeymen meat-cutters who can answer questions, make suggestions, do special trims and trusses and help with just about anything related to meat. You’ll always find a butcher at our counter, 7 a.m. to 9 p.m., with the sole aim of helping you. Because they are employee-owners, they care more about you, plain and simple.
Ok, is your mouth watering yet? Try out this Xavier Steak recipe from Punchfork for yourself!
Ingredients
- 2 (10-ounce) New York strip steaks, at least 1-inch thick
- 2 tbsp Worcestershire sauce
- 6 asparagus spears, ends trimmed
- 2 tbsp olive oil
- 8 slices Swiss cheese
- Salt and pepper to taste
Instructions
- Season the steaks with salt and pepper to taste. Place into a dish, and drizzle with Worcestershire sauce. Turn the steaks, cover, and refrigerate for 15 minutes. Turn the steaks again, and marinate 15 minutes longer.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Place the steaks on the preheated grill, close the lid, and cook for 7 minutes. Toss the asparagus spears with a little olive oil, and season with salt and pepper to taste. When you turn steaks over, place the asparagus onto the grill, and close the lid. Cook until the steaks are beginning to firm and are slightly pink in the center, and the asparagus is tender, about 7 minutes. Turn the asparagus halfway through.
- Top each steak with 3 asparagus spears and swiss cheese. Continue cooking until the cheese has melted. Remove from the grill, and let stand 5 minutes before serving.