Chargrilled Double R Ranch New York Steak Recipe

Name: Clarklewis Restaurants Chargrilled Double R Ranch New York Steak Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: American
Ingredients: 2 pieces New York Steak; 500 g Kern Ridge Rainbow Carrots; 500 g Potatoes (for puree); 200 g Wild Mushrooms; 100 g Sweet Peas; 100 g Shishito Peppers; 4 tbs Olive Oil; 2 tbs Butter; 3 cloves Garlic; to taste Salt; to taste Black Pepper; 250 ml Vegetable Stock; 100 ml Red Wine; 1 cup Romesco Sauce

Inspired by Clarklewis Restaurant

Time1h

Serves2

glazed Kern Ridge rainbow carrots, pommes puree, wild mushroom jus, sweet pea & shishito romesco

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Ingredients

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Main Ingredients

2 pieces New York Steak

1 1/8 lb (500 g) Kern Ridge Rainbow Carrots

1 1/8 lb (500 g) Potatoes (for puree)

7.05 oz (200 g) Wild Mushrooms

3 1/2 oz (100 g) Sweet Peas

3 1/2 oz (100 g) Shishito Peppers

4 tbs olive oil

2 tbs Butter

3 cloves Garlic

to taste Celtic sea salt

to taste black pepper

1.06 cup (250 ml) Vegetable Stock

0.42 cup (100 ml) Red wine

1 cup Romesco Sauce

Method

Cooking Instructions

Prepare the Carrots

Start by peeling and cutting the Kern Ridge rainbow carrots into uniform pieces. Toss them in olive oil, salt, and black pepper. Grill them on medium-high heat until tender and slightly charred, about 10-15 minutes.

Make the Pommes Purée

Peel and chop the potatoes. Boil them in salted water until fork-tender, then drain. In a large bowl, mash the potatoes while incorporating butter and a splash of vegetable stock until smooth and creamy. Season with salt to taste.

Cook the Steak

Season the New York steaks with salt and black pepper. Preheat a grill or a skillet over high heat. Sear the steaks for about 4-5 minutes on each side for medium-rare, or until desired doneness. Let them rest for a few minutes before slicing.

Prepare the Wild Mushroom Jus

In a saucepan, heat olive oil and sauté minced garlic until fragrant. Add the wild mushrooms and cook until soft. Pour in the red wine and vegetable stock, simmering until reduced and thickened. Season with salt and pepper.

Prepare the Romesco Sauce

In a food processor, blend the romesco sauce ingredients until smooth. Adjust seasoning if necessary.

Plate and Serve

On each plate, spoon a generous amount of pommes purée, top with sliced steak, arrange the glazed rainbow carrots, and drizzle with wild mushroom jus. Add a dollop of sweet pea and shishito romesco on the side.