Hunt Club at the Sorrento Hotel
Executive Chef Jason
Dallas
Exclusive photo by Scott Walker
Grilled New York Steak with herb
fingerling potatoes, baby carrots
· 4 to
6 each, 10 oz New
York strip
steaks
3 lbs
of tri-colored fingerling potatoes
1/4
cup chopped thyme, rosemary, sage
3 lbs
baby carrots
1
teaspoon chopped garlic
1
teaspoon chopped shallots
¼ cup
of chicken stock
¼
stick of butter
Potatoes: After washing potatoes, cut them in half
and blanch. Allow time for potatoes to dry before
boiling.
Carrots: Place baby carrots in cool, salted water
and begin to boil. Cook until tender and the peels
wipe off with rough side of a kitchen towel. Cool
carrots in ice water and pat dry. Storing tender
root vegetables in cold water helps prevent
overcooking them.
While
the steaks are on the grill, heat two large sauté
pans to medium heat and pour a thin layer of olive
oil into one pan. When you turn the steaks for the
first time, place the potatoes in one pan. Turn the
flame to high until the pan regains temperature and
then turn back to medium heat and add chopped herb
and butter. In the other sauté pan, toss in the
chopped garlic and shallots followed by the carrots.
After flipping the steaks, add the chicken stock and
butter to the carrots and reduce the heat until they
have a nice glaze.
Serve
steaks with potatoes and baby carrots.
Click here
to see Jason's tip
April 2008 |