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Truffle Zest® Crusted Steak with Salsa Verde
A luxurious Truffle Zest® crusted New York strip, served with vibrant salsa verde and savory wild mushrooms for an exquisite dining experience.
Ingredients
Salsa Verde:
2 scallions - sliced thin
1 bunch parsley - leaves picked
¼ cup grapeseed oil
½ lemon - juiced
½ tsp salt
Steak:
12 oz New York Strip
3 tsp Sabatino Truffle Zest®
½ tsp salt
Black pepper
2 tbsp grapeseed oil
1 tbsp butter
1 clove garlic - lightly crushed with the flat side of a knife
1 cup chopped wild mushrooms
1 tsp minced shallot
Salt & pepper to taste
2 scallions - sliced thin
1 bunch parsley - leaves picked
¼ cup grapeseed oil
½ lemon - juiced
½ tsp salt
Steak:
12 oz New York Strip
3 tsp Sabatino Truffle Zest®
½ tsp salt
Black pepper
2 tbsp grapeseed oil
1 tbsp butter
1 clove garlic - lightly crushed with the flat side of a knife
1 cup chopped wild mushrooms
1 tsp minced shallot
Salt & pepper to taste
Method
- Salsa Verde: Heat 1 tbsp grapeseed oil in a small saute pan over medium heat. Add sliced scallions and a pinch of salt. Cook until softened, about 4 min.
- Transfer scallions to a blender and add picked parsley, ¼ cup grapeseed oil, juice of ½ lemon and ½ tsp salt.
- Blend to desired consistency.
- Steak: Preheat the oven to 325. Trim any excess fat from the steaks and season with salt and pepper and 1 tbsp Truffle Zest®. Rub to coat both sides.
- Heat a skillet over medium/ high heat with 2 tbsp grapeseed oil. When oil is hot enough for the steak to sizzle, add the steaks and sear for about 4 min or until a slight crust has formed.
- Flip steaks and add butter and garlic to pan, baste about 4 more minutes then transfer to oven and cook until the internal temperature reaches 145 degrees (about 8-10 min).
- Remove steaks from the oven and transfer to a cutting board to rest.
- Return the skillet to the stovetop over medium heat. Add mushrooms and minced shallot, add a pinch of salt and pepper and sear until mushrooms release their juices. Set the pan aside.
- Divide 1/2 cup salsa verde between 4 plates. Sprinkle steaks with 1 tsp Truffle Zest® then cut each steak into four pieces (cubes or thick slices) and add two pieces to each plate. Divide seared mushrooms over each steak and serve.
Shop the Recipe
Truffle Zest® - 1.76 oz
Sale price$17.10
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