Pan-roasted New York steak with creamed greens

Fill a large pot three quarters with water, salt generously and bring to a simmer.

Wash the greens, chop finely and blanch 3 to 4 minutes or until tender.

Shock in an ice bath to keep the colour; once cool, strain and reserve in a bowl.

Cut the onion into a small dice or chop finely.

Melt the butter in a pan, stir in the flour and cook 1 minute on low to medium heat to cook out the flour.

Add the milk while stirring to make a thick bechamel.

Add the parmesan, cracked black pepper and grated nutmeg; season with salt to taste. Keep covered in a warm place.

Optionally, leave the steak uncovered in the fridge for three days to remove excess moisture, then trim off the fat and some sinew.

Season the steak with salt and pepper on all sides.

Cook in a hot pan with a splash of oil, 2 minutes per side for medium rare, basting with butter.

Rest the steak 10 minutes before slicing.

Bring the Mornay to a light simmer and fold in the greens to reheat; loosen if wished.

Slice the steak and plate with the creamed greens in a separate dish.

Pour any remaining juices over the steak, garnish with fresh rosemary and thyme, and top with chili oil if wished.