EXECUTIVE DECISIONS: David Burke at Bloomingdale’s


Executive Chef Jose Max

Grilled New York Steak
with Roasted Brussels Sprouts and Fingerling Potatoes

1 pound Brussels sprouts
1 pound fingerling potatoes, cut in half
1 tbs butter
Salt and pepper
20-oz New York strip steak

In a hot roasting pan, add the Brussels sprouts, fingerling pota- toes, butter, and salt and pepper. Cook in the oven at 350°F for about 20 minutes. Check the potatoes for doneness with a small knife before removing from the oven.
Season the steak all over with salt and pepper. Heat up your grill until it is hot. (You can also use a large sauté pan.)
Sear the steak for about 4 min- utes each side. Transfer to the oven at 350°F and cook for about 10 minutes for medium rare. Remove from the oven and let rest for about 6 minutes before slicing and serving with vegeta- bles, family style, on a decorative wooden platter.

PAIR WITH: 2003 Château Palmer, Margaux, Bordeaux.
I absolutely love Château Palmer. It is a third-growth Bordeaux, cabernet sauvignon based, and beautifully elegant. The wine’s integrated tannins will help to balance out the fattiness of the steak without overwhelming any of the other delicate flavors.

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