Blue Sky Steak and Waffles

YIELD: 24 cups

For the batter:
6 cups prepared waffle batter
1 ½ Tbsps. dried tarragon
1 ½ Tbsps. kosher salt
2 tsps. black pepper
2 tsps. garlic powder

For the demi-glace:
¼ cup butter
½ cup shallots, minced
½ cup sherry vinegar
6 cups veal demi-glace
6 Tbsps. coarse-grain mustard
salt and black pepper, as needed

For the steak:
24 ribeye cap steaks (8 oz. portions)
salt and pepper, as needed
grapeseed oil, as needed
24 oz. crumbled blue cheese
24 cups Swiss chard, wilted

1. For the batter: Combine all batter ingredients. Mix together and refrigerate, covered.
2. For the demi-glace: In a saucepan, melt butter; add shallots and sauté until translucent. Add vinegar; simmer 4 minutes. Add demi-glace and bring to a boil. Whisk in mustard, reduce heat and simmer 3 minutes; season with salt and pepper.
3. For the steak: Per order: Season 1 steak with salt and pepper. Heat 1 tsp. oil in a sauté pan until hot. Add steak; sear on both sides until well browned. Place in a 500°F oven and cook to medium rare or desired doneness. Carve across grain into thick slices.
4. To assemble: Using a waffle iron outfitted with the mini waffle plate (4 per plate), ladle ¼ cup blue cheese waffle batter into 2 sections of the waffle iron and cook according to manufacturer’s direction. Remove waffles and immediately push in center of each waffle to create a small cup. Fill with 1oz. blue cheese and sandwich waffles together, making sure the waffle depressions line up. Place waffle sandwich back in waffle iron and cook 1 minute or until cheese is melted. Place 1 cup Swiss chard in center of plate; fan steak on top. Place waffle on top of steak; ladle demi-glace on and around steak and waffle.

Photo and recipe: The Beef Checkoff