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Grilled New York Strip With Caramelized Onion Puree

by , Chef, Market 17, Fort Lauderdale, Florida

Grilled New York Strip With Caramelized Onion Puree

Serves 4

  • 4 (8-ounce) Certified Piedmontese New York strip steaks
  • Salt and pepper

Thirty minutes before you plan on cooking, take out the New York strip steaks and season liberally with salt and pepper; let them rest at room temperature. Preheat a grill to high heat.

Place the steak on the hottest part of the grill. Grill for 1½ to 2 minutes, then rotate the steak to get cross marks and cook for another 1½ to 2 minutes. Flip and repeat. Remove the steaks once they register 115°F on a thermometer (they will carry over to medium-rare). Let rest for 10 minutes before slicing. Spoon Sherry Current Demi-Glace over top and serve steaks with Caramelized Onion Puree, and Sautéed Zucchini, Fennel & Carrots (recipes follow). Cooked farro is also a great accompaniment.

    • Caramelized Onion Puree
    • 1 tablespoon olive oil
    • 2 yellow onions
    • 2 cups chicken stock, or substitute vegetable stock or water
    • 1 tablespoon crème fraîche, or substitute 2 tablespoons buttermilk or heavy cream
    • 1 lemon, cut in half

    Heat a large sauté pan over high heat and add oil. Add onions and sauté until lightly browned, about 10 to 15 minutes. Turn the heat down and sauté the onions until they are a beautiful golden brown. Add the chicken stock and continue cooking until nearly all of the liquid has reduced. In a blender, blend the onions with the crème fraîche until smooth like a pudding. Season the puree with salt and pepper and a squeeze of lemon juice.

      • Sauteed Zucchini, Fennel & Carrots
      • 2 tablespoons butter
      • 2 zucchini, halved, seeds removed, and sliced on a bias
      • 1 head fennel, shaved on a mandolin or thinly sliced
      • 3 carrots, shaved on a mandolin or thinly sliced
      • Squeeze of fresh lemon
      • Salt and pepper

      Heat a large sauté pan over high heat. Add butter. Once it melts, add zucchini, fennel, and carrots and toss. Cook for about 5 minutes, until vegetables are tender. Season with a squeeze of fresh lemon, salt, and pepper.

        • Sherry Currant Demi-Glace
        • ½ cup currants
        • ½ cup sherry vinegar
        • ½ cup demi-glace

        Add currants and sherry vinegar to a sauce pan and cook over medium heat until liquid has reduced. Add demi-glace and season with salt and pepper.

        Pairing: Shiraz

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