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 Aris' Pairing For This Dish: 2003 Mondavi - Cabernet Sauvignon |
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Ingredients
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15 oz. bone-in New York strip
1 vidalia onion
1 large tomato, diced
1/2 cup feta cheese
1/2 cup pitted kalamata olives
1/4 cup balsamic vinegar
1 bunch asparagus, wash and cut to 3"
1/2 cup shiitake mushrooms, sliced
1 pre-baked potato
1 tablespoon cajun seasoning
1/2 cup frying oil
extra virgin olive oil
salt
pepper
Angus Barn Steak Seasoning
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon basil
1 teaspoon celery salt
1/2 teaspoon salt
1 teaspoon pepper
1 garlic clove, minced
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Preparation
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Seasoned steak with salt and pepper and Angus Barn Steak Seasoning. Place on medium hot grill, cook approximately 3-4 minutes on each side to medium well. Remove from heat. Allow to rest.
Peel and cut Vidalia onion, tomatoes, and kalamata olives. Sauté with olive oil until onions are tender. Add feta cheese, balsamic vinaigrette, extra virgin olive oil, salt and pepper. Mix together.
Blanch asparagus. Remove from heat. Place in ice bath.
Slice shiitake mushrooms. Sauté in olive oil, salt and pepper. Add asparagus and continue to sauté.
Cut pre-baked potato into quarters. Season with cajun seasoning. Fry potatoes in oil until crispy. Remove from oil. Place on paper towel.
Place steak on plate. Top with kalamata olive and tomato mixture. Arrange mushrooms and asparagus. Place potato wedges. |
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