Pan-Seared New York Strip
Source of Recipe
Robert J. Nava - Executive Chef , Chicago's new Hard Rock Hotel
List of Ingredients
10 oz. New York Strip Steak 4
3" Tart Shells 4
Egg 1
Whole Milk 1/2 Cup
Goat Cheese 2 oz.
Garlic ( Minced ) 1 tsp.
Baby Red Romaine 4 Heads
Baby Green Romaine 4 Heads
Red & Yellow Pear Tomatoes 1 Pint
Red Wine Vinegar 5 oz.
Extra Virgin Olive Oil 3 oz.
Pink Peppercorns 1 tbsp.
Black Peppercorns 1 tbsp.
Kosher Salt 1 tsp.
Recipe
STEP One:
In a medium size mixing bowl whip 1 whole egg with a half a cup of whole milk.
Next add goat cheese, minced garlic, salt and black pepper then pour mixture into tart
shells and place tarts into a preheated 350 degree oven for 10 - 12 minutes or until
they are golden brown on top.
STEP Two:
Season New York Strip Steaks with crushed peppercorns and kosher salt on both sides
Place Steaks into a preheated saute pan on high heat with 1 tbsp of olive oil and cook
for 5 to 6 minutes then turn steak and reduce heat to medium and cook for 4 to 5
minutes. Remove steak from saute panand let steak rest for 3 - 4 minutes.
STEP Three: Wash red and green baby romaine and pear tomatoes and allow to drain
completely.
STEP Four: Place goat cheese tarts on to diner plates and arrange romaine and pear
tomatoes around it. Using a sharp knife slice strip steaks about a 1/4 inch thick a place
onto diner plate. Finish plate by crumbling a little goat cheese over the romaine, next
drizzle a little red wine vinegar and olive oil and serve at once.
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