Sep 16, 2013 6:54 PM

Grilled NY Strip Steak

Grilled NY Strip Steak


1 each 10oz NY Strip Steak
¼ cup Focaccia Croutons, cubed
½ oz Arugula
2 ea Heirloom Tomatoes, cubed
2 oz Cabernet Vinaigrette (Recipe to follow)
2 oz Demi-Glace
1 oz Shaft's Blue Cheese
Micro Basil or basil leaves


Season steak with salt and pepper and grill to desired temperature. For the bread salad: sauté the focaccia cubes in olive oil until crisp and golden on all sides. Combine bread with tomatoes, toss with the vinaigrette coating and season with salt and pepper, add arugula and toss gently to combine. Place on the serving plate.

To finish Steak: place the steak on top of the bread salad then drizzle with demi-glace and top with crumbled Shaft's bleu cheese or other bleu cheese. . Garnish the plate with the micro basil.

Cabernet Vinaigrette

2 Tbls Cabernet Vinegar or Red wine vinegar
½ ea Shallot, minced
1 tsp Honey
1 tsp Dijon Mustard
4 sprigs Tarragon, leaves only
½ cup Blended Oil
2 Tbls Olive Oil
TT Salt and Black Pepper

Place all ingredients except oil into blender and process until smooth. Slowly add oils to emulsify; taste and adjust seasoning with salt and pepper.

Russell Michel
Executive Chef
Westin La Paloma Resort and Spa
AZuL Restaurant
La Paloma Country Club


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