Ingredients
6 ounces baby arugula
1 tablespoon olive oil
1 tablespoon butter
1 1/2 teaspoons salt
1 vanilla bean
1/4 teaspoon cayenne pepper
2 teaspoons ground cumin
1/4 cup ground coffee
4 – 1 1/2 to 2 inch thick new york strip steaks
1/2 teaspoon salt
1 vanilla bean
3 cinnamon sticks
1/2 cup honey
1 cup orange juice
750 milliliter bottle red zinfandel wine
4 very firm apples (granny smith, mutsu, pink lady, honey crisp)
Step by step
Place a KitchenAid® 8.0-Quart Stockpot with Lid just large enough for all four apples to sit flat on the bottom (but not larger) over high heat. Pour the wine, orange juice and honey in the pot. Using a small knife, split the vanilla bean in half length-wise, and scrape the seed paste out. Add the empty vanilla bean pod, vanilla bean seed paste, cinnamon sticks and salt to the pot. Bring to a boil.
Peel the apples. Once the wine is boiling, carefully submerge the apples into the wine, and lower the heat to medium so the wine doesn’t boil over. Simmer the apples for 17- 20 minutes, until soft and red. (Check with a toothpick after 17 minutes. If the toothpick can be inserted into the apple easily, remove from heat.)
Meanwhile, mix the coffee rub for the steaks. Place the ground coffee, spices, and salt in a small bowl. Split a second vanilla bean and scrape the seed paste into the coffee rub. Throw the vanilla bean pod into the simmering wine pot. Use your fingers to mix the vanilla bean paste into the coffee rub.
Rub all four steaks with the coffee rub on all sides. Heat a KitchenAid® 10″ Skillet to high heat. Add the butter and oil to the skillet. Once it’s hot, add the steaks to the skillet. Sear them for 3-4 minutes per side. Remove the steaks and let them rest for at least 5 minutes.
To plate, pile a mound of baby arugula on four plates. Top each plate with a steak, then use a large slotted spoon to carefully lift a poached apple out of the wine and onto the top of each steak. Serve warm.