Hunt Club at the Sorrento Hotel
Executive Chef Jason Dallas

Exclusive photo by Scott Walker

Grilled New York Steak with herb fingerling potatoes, baby carrots

·       4 to 6 each, 10 oz New York strip steaks
3 lbs of tri-colored fingerling potatoes
1/4 cup chopped thyme, rosemary, sage
3 lbs baby carrots 
1 teaspoon chopped garlic
1 teaspoon chopped shallots
¼ cup of chicken stock
¼ stick of butter

Potatoes: After washing potatoes, cut them in half and blanch. Allow time for potatoes to dry before boiling.

Carrots: Place baby carrots in cool, salted water and begin to boil. Cook until tender and the peels wipe off with rough side of a kitchen towel. Cool carrots in ice water and pat dry. Storing tender root vegetables in cold water helps prevent overcooking them. 

While the steaks are on the grill, heat two large sauté pans to medium heat and pour a thin layer of olive oil into one pan. When you turn the steaks for the first time, place the potatoes in one pan. Turn the flame to high until the pan regains temperature and then turn back to medium heat and add chopped herb and butter. In the other sauté pan, toss in the chopped garlic and shallots followed by the carrots. After flipping the steaks, add the chicken stock and butter to the carrots and reduce the heat until they have a nice glaze. 

Serve steaks with potatoes and baby carrots.

April 2008