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
