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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
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.
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