New York Strip Steaks with Baby Carrots and Spinach | Blackstone Griddles

From fishing lines to sizzling steaks, this day had it all! Todd landed some serious catches with the help of Stephane and Alison but he also came prepared with ribeyes, baby carrots, and fresh spinach. Ice fishing never tasted this good!

00:00 Introduction
00:59 Cook the Carrots
02:15 Season the Steaks
02:21 Check the Carrots
02:40 Cook the Steak
02:58 Cook the Spinach
04:08 Plating
05:13 Outro

New York Strip Steaks with Baby Carrots and Spinach: https://blackstoneproducts.com/blogs/recipes/new-york-strip-steaks-with-baby-carrots-and-spinach

Ingredients
1 lb baby carrots
Blackstone's Steakhouse Seasoning (or a mix of salt, pepper, and garlic)
4 strip steaks (8-10 oz each)
Cooking oil of choice
16-32 oz spinach

Directions
Preheat the Blackstone griddle to medium heat.

Place the baby carrots on the griddle, add a small amount of water, and cover immediately with a basting cover to steam. Repeat this process three to four times until the carrots are soft and bendable.

Season them with Blackstone's Steakhouse seasoning or a mix of salt, pepper, and garlic. Roll the carrots occasionally to develop an even color, then remove them from the griddle.

Increase the griddle heat to high.

Pat the strip steaks dry, rub them with cooking oil, and season them generously on all sides.

Place them on the hot griddle and sear until browned, then flip to sear the other side. Cook to the desired doneness, then remove from heat and let them rest.

Place the spinach on the griddle and season with Blackstone's Steakhouse seasoning. Stir occasionally until wilted, then remove from heat.

Plate the steaks alongside the cooked carrots and spinach. Serve and enjoy!

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