Grilled New York Strip With Celery Root Puree & Red Wine Reduction
by Johnny Loua, Chef, Seattle, Washington
- 2 Certified Piedmontese New York strip steaks
- 1 tablespoon mixed chopped herbs (such as thyme, rosemary, parsley, and oregano)
- 2 tablespoons olive oil
- 2 red beets
- 2 yellow beets
- 4 tomatoes
- 6 sugar snap peas
- Microgreens for serving
Season steaks with salt, pepper, mixed herbs, and olive oil and let rest for 2 to 4 hours. Preheat the grill to 400°F, and grill the steaks on both sides to desired doneness. Remove and let rest for 5 to 10 minutes before slicing.
In the meantime, halve the tomatoes and place on a sheet pan or baking dish. Arrange the whole beets in a separate baking dish (so the beet juices don’t bleed into the tomatoes). Roast both sheet pans in a 400°F oven for 30 to 40 minutes, until beets are cooked through. Remove the tomatoes and set aside until ready to serve. Remove the beets, cover with foil, and let them cool down. Once they are cool enough to handle, peel the beets, then cut the yellow beets into round slices and the red beets into wedges.
Blanch the snap peas in boiling water for about 2 minutes, then shock in ice water. Strain.
Cut each steak into three thick slices and serve with beets, tomatoes, snap peas, and Celery Root Puree (recipe follows). Drizzle with Red Wine Reduction (recipe follows).
Celery Root Puree
- 3 cups celery root
- 1 onion, diced
- 2 garlic cloves
- 2 cups chicken stock
- 1 cup cream
- 1 stick butter
In a stockpot over medium heat, combine all ingredients except butter and cook for 30 minutes, or until celery root is completely broken down and tender. Transfer into a blender and puree with butter to a smooth consistency. Season with salt and pepper and set aside until ready to serve.
Red Wine Reduction
- 4 cups red wine
- 2 tablespoons honey
- 1 cup mushrooms
- 1 cinnamon stick
- 1 teaspoon garlic
- 1 teaspoon fresh thyme
Combine all ingredients in a medium size pot and simmer until reduced to a thick jus. Remove from heat, strain, and set aside until needed.
Pairing: Australian full-bodied Shiraz