Labor Day Grilling

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by Chef Paul Lewis

khou.com

Posted on August 31, 2012 at 10:54 AM

Updated Friday, Aug 31 at 11:01 AM

 Cullen’s

 Marinated CAB New York Strip / Warm Fingerling Potato & Chorizo Salad / Classic Vinaigrette

 Red Wine Marinade

  • 2          Tbl       Garlic                           Chopped
  • 1          ea        Yellow Onions              Peeled & Chopped Fine
  • 1          rib        Celery                           Washed & Chopped Fine
  • 1          ea         Carrot                           Peeled & Chopped Fine
  • 1          sprig     Thyme
  • 1.5        C          EVOO
  • 1          C          Red Wine
  • .75        C          Soy Sauce
  • .5          C          Soft Brown Sugar
  • 1          ea         Bay Leaf
  • 1          tsp        Black Peppercorns

 Directions:

 Mix all ingredients together

 Add meat to marinade, allow to sit overnight

 Remove, drain excess marinade

 Marinade made be used more than 1 time, will last up to a week in the fridge

 

Dijon Mustard Vinaigrette

 Ingredients:

  • 2          Tbl       Sherry Vinegar
  • ½         Tbl       Shallots                         Minced 
  • ½         Tbl       Dijon Mustard
  • 1/3       Cup      Extra-Virgin Olive Oil
  • Salt
  • Freshly Ground Pepper

Directions:

  •         In a small bowl, whisk the sherry vinegar with the shallot and Dijon mustard.
  •         In a thin, steady stream, whisk in the olive oil until emulsified.
  •         Season with salt and pepper.

 

To Assemble

  • 1          ea         12oz New York Strip                 Marinated overnight
  •                         Salt
  •                         Black Pepper
  •                         Blended Oil
  •                         EVOO
  •                         Roasted Fingerling Potatoes
  •                         Spanish Chorizo
  •                         Arugula
  •                         Thinly Sliced Red Onions
  •                         Dijon Mustard Vinaigrette

Directions:

 Turn grill on high, once hot add the seasoned slightly oiled steak

 Allow to cook to your desired temp based on the information below

 Allow meat to rest

Heat small skillet over medium heat, once hot add a splash of EVOO

Add chorizo, cook till seared, add potatoes & heat through

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