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New York Strip With Sweet Corn & Blue Cheese Salsa

by , Chef , Recess and Room Four Restaurants, Indianapolis, Ind.

New York Strip With Sweet Corn & Blue Cheese Salsa

Serves 4

  • 4 (12-ounce) Certified Piedmontese New York Strip steaks
  • Salt and pepper to taste
  • 2 tablespoons virgin olive oil
  • 2 tablespoons butter
  • ½ cup red peppers, seeds removed, diced into ¼-inch pieces
  • 1 cup fresh corn kernels
  • ¼ cup scallions, sliced thin
  • ¼ cup Worcestershire sauce
  • ¾ cup dry, high-quality blue cheese

Preheat the grill and season the steaks with salt and pepper. Place the steaks on the grill and grill them for 2 minutes. Then, give each steak a quarter turn and grill for an additional 2 to 3 minutes. (Rotating gives the steak a diamond pattern.) Turn the steaks over and repeat the grilling process used on the first side. Remove the steaks from the grill and set them aside in a warm place. Let the steaks rest for four minutes.

Meanwhile, in a large saucepan, melt the butter and oil together until the foam subsides. Add the red peppers to the saucepan and cook them until they are soft and start to brown, approximately 2 to 3 minutes. Add the corn to the pan and cook for an additional minute. Add the scallions and Worcestershire to the pan and simmer for 30 seconds. Remove the pan from the heat and gently stir the blue cheese into the mixture.

Serve each steak over a pile of Carrot & Thyme Mashed Potatoes (recipe follows). Spoon the corn salsa over each steak.

    • Carrot & Thyme Mashed Potatoes
    • 1 large Idaho potato, peeled and cut into 2-inch chunks
    • 2 carrots, peeled and cut into ½-inch coins
    • ¼ to ½ cup whole milk, warmed gently
    • 4 tablespoons unsalted butter, cut into small pieces
    • 3 tablespoons fresh thyme leaves, roughly chopped
    • Salt and pepper to taste

    Add the potatoes and carrots to a large pot and cover with water. Add a pinch of salt to the water and bring it to a boil. Reduce the heat to a simmer and cook until the potatoes are cooked through, approximately 8 to 10 minutes. Drain the potatoes and carrots and transfer them to the bowl of an electric mixer fitted with the paddle attachment. Add the thyme and butter; mix until combined. Turn the machine to high and whip the potatoes until just a few potato chunks remain. Add enough milk to moisten the potatoes and create a creamy texture. Taste and check seasoning. Keep warm.

    Pairing: Argentine Malbec

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