This Grass Run Farms New York Strip steak is tender and beautiful with exceptional amounts of marbling, giving great depth of flavor. Pair it with a savory homemade tomato emulsion and earthy-yet-caramelized cauliflower and get ready for chef-worthy flavors right on your dinner table. This dish is sure to delight taste buds and redefine "comfort food."
Ingredients (serves 2-3)
- 2 Grass Run Farms USDA Choice New York Strip Steaks
- 1 head cauliflower
- 16 fl. oz extra virgin olive oil
- 1 Tablespoon thyme
- 1/4 bunch fresh oregano
- 1/2 bunch fresh basil
- 1/2 bunch fresh parsley
- 4 tomatoes
- 2 garlic cloves
- 1 fl. oz. red wine vinegar
- Salt (to taste)
NY Strip
- Rest the steak, out of the refrigerator, until it reaches ambient temperature of 60°
- Season, on both sides, with salt and pepper
- Using an instant-read thermometer, cook until 135° on the grill plate
Tomato Emulsion
- Preheat oven to 300°
- Core four ripe tomatoes
- Put tomatoes in a metal sauce pot, core side down
- Stuff in 3 sprigs each oregano, parsley, tarragon and basil
- Add 2 cloves of garlic
- Add 2 pinches of salt
- Pour EVOO over the tomatoes to cover by 1/2
- Cook in the oven for 4 hours
- Remove and let cool to room temperature
- Reserve the tomatoes, their juices, and the EVOO
- Puree in a blender on high speed
- Season to taste with salt, EVOO, black pepper and red wine vinegar
Roasted Cauliflower Steak
- Preheat your oven to 425°
- Trim the green leaves from a head of cauliflower
- Cut from the top of the head through the base into three equal parts, yielding three steaks
- Rub the middle steak with neutral oil, salt and pepper
- Put the cauliflower on a sheet pan and roast in the oven until fork tender (check doneness after 25-35 minutes. You should be able to puncture the cauliflower with a dinner fork with minimal resistance.)
