Made by: Nick

You may be asking yourself, “What does a purse have to do with preparing steak?” Like many things at Naked, this story begins late in the evening after a very long day (names omitted to protect the identities of everyone involved). As we were wrapping up after blowing through dinnertime, someone (it was me) decided it would be unconscionable to make the long trek home on an empty stomach.

The solution: 10 p.m. Gorgonzola steaks, trimmed with onions sautéed in red wine and roasted herbed mini-potatoes. Nary a word was spoken as we devoured them. But, unable to finish her large strip loin in one sitting, a senior art director (it was Kereesa) stood up, tore off some tinfoil, wrapped up the remainder and shoved it into her purse, proclaiming, “F*ck it, this is too delicious. It’s coming home with me!” Hence, Purse Steak was born.

Recipe

Purse Steak

Servings: 4

Prep time: 20 minutes

Cook time: 55 minutes

Total time: 1 hour 15 minutes

Ingredients

4 steaks of your favourite cut
5 medium yellow onions
1½ lbs mini–yellow potatoes
2–3 tablespoons olive oil
1 small bunch fresh thyme
2 sprigs fresh rosemary
½ cup butter (no one said this recipe was healthy)
1 cup red wine
200 grams Gorgonzola
¼ cup 10% cream
Salt and pepper to taste

Directions

Heat oven to 375˚F. Generously salt and pepper steaks. Set aside.
Peel and cut onions into thin rings.
Trim and mince thyme and rosemary.
To a casserole dish, add potatoes, olive oil, thyme and rosemary. Generously season with salt and toss to coat all the potatoes. Cover with tinfoil and bake for 30 to 40 minutes.
In a frying pan over medium-high heat, melt ¼ cup of butter with a tablespoon of olive oil. Add onions and sauté until soft. Add wine and turn heat down to low when the wine is reduced.
Continue sautéeing for 30 to 40 minutes until onions are caramelized.
When the potatoes and onions are ready, melt the remaining butter in a pan on high heat. Add steaks and fry to desired doneness. With a large spoon, occasionally tip the pan and baste the steak with butter. Set aside to rest for 5 minutes.
While the steak is resting, add the Gorgonzola to a clean pan and melt over medium heat. Add cream and stir until combined into a sauce.
Pour sauce over steak and serve with potatoes.
Wrap any leftovers in tinfoil and store in your favourite handbag until you get home.

Beverage pairing

A robust Cabernet Sauvignon. Our go-tos are J. Lohr or Liberty School.

Nick says:

Don’t have a purse? You don’t need one to enjoy this steak! A knapsack, clutch, or reused No Frills bag will also work just fine.