FEW MENU ITEMS are as popular
as those that contain beef. This tasty
protein can be found in a vast array of
dishes, from appetizers to entrées to
salads, guaranteed to satisfy a wide range
of diners. And with a creative chef in the
kitchen, beef is a sure winner every day.
National Onion Association
New York Strip Steak with Port Reduction
Annie Cuggino, Chef
Veritable Quandary
Portland, Ore.
Añejo Caramelized Onions with New York Strip
Joanne Bondy, Executive Chef
Old Hickory Steakhouse, Gaylord Texan
Dallas
½ t. salt
4 ( 6 oz.) beef tenderloin medallions
Fire-Roasted Corn/Mango/Lime Salsa
(recipe follows)
Yield: 1 serving
8 oz. sliced yellow onion
2 oz. clarified butter
Salt and pepper, to taste
1 oz. Añejo tequila
16 oz. New York prime-grade strip steak
½ oz. lightly salted butter, melted
A few pinches chopped Italian parsley
Method: Purée parsley, olive oil, vinegar,
cilantro, garlic, red pepper, cumin and salt in
processor. Marinate beef medallions in sauce
a minimum of 4 hours or overnight. Heat
sauté pan to medium-high. Sear medallions
to desired doneness. Serve with salsa.
Yield: 1 serving
1 ( 8 oz.) New York strip steak
Salt and pepper
Handful arugula leaves
2-3 butter lettuce leaves
Thinly sliced apple and pear
2 oz. buttermilk blue cheese
Honey Pepper Vinaigrette (recipe follows)
Spiced Pecans (recipe follows)
Port Reduction (recipe follows)
Method: Cut onion slices in julienne strips to
get 2 cups. Per order: Sauté onion in skillet in
hot butter with salt and pepper. When onion
turns light golden and sugars in onion have
caramelized, add tequila; cook, stirring to
deglaze pan. Meanwhile, grill or broil steak.
Brush with lightly salted butter; garnish with
parsley. Serve with tequila onions.
Fire-Roasted Corn/Mango/Lime Salsa
1 cup whole corn kernels
1 cup Dole frozen chunk mango, quartered
2 T. finely diced red onion
2 T. finely diced red pepper
1 T. fresh chopped cilantro
1 t. lime juice
1 t. maple syrup
Salt, to taste
Method: Season steak with salt and
pepper. Grill to desired doneness. Toss
arugula, butter lettuce, a few apple and
pear slices and blue cheese with enough
vinaigrette to coat lightly. Pile salad under
and over steak. Sprinkle a few spiced
pecans on salad and plate; drizzle with
port reduction.
Chimichurri Grilled Steak with Fire-Roasted
Corn/Mango/Lime Salsa
Dieter Preiser, CEC, AAC, Executive Chef
Dole Food Company, Inc.
Westlake Village, Calif.
Method: Preheat oven to 350°F. Put corn on
sheet pan coated with cooking spray. Put in
oven; bake 10 minutes, or until lightly browned.
Combine corn with mango, red onion, red
pepper, cilantro, lime juice, maple syrup and
salt. Let stand 1 hour before serving.
Honey Pepper Vinaigrette
3½ cups apple cider vinegar
1 cup honey
1 bunch thyme, picked
4 cups olive oil blend
1 cup hazelnut oil
¼ cup black pepper
Salt
Yield: 4 servings
1 cup freshly packed Italian parsley
½ cup olive oil
¹/³ cup red wine vinegar
¼ cup freshly packed cilantro
2 garlic cloves, peeled
¾ t. crushed red pepper
½ t. ground cumin
