"Recipes from the Chef's Kitchen"

The Main Item
Ingredients:
1)   1 New York Strip Steak
2)   1/2 cup of Grapeseed Oil or Conola Oil
3)   Salt and Pepper as needed

Preparation:
1)   Put salt and pepper on both sides of the steak.
2)   Put grapeseed oil on a hot pan.  Then carefully place the steaks in the oil with a fork or tongs...
       remember to place meat in the pan with the side closest to you first, to avoid a splash if it falls.
3)   Sear the steaks on each side...then cook for 4 minutes on each side...basting occasionally.
4)   Take the steak out of the pan and allow to rest on a rack or plate for 15 minutes.
5)   Then slice the steak on the bias into thin strips.

The Accompaniment and the Assembly
Ingredients:
1)   Fingelinga Potatoes (see recipe below)
2)   The Salad (see recipe below)
3)   Salsa Verde (see recipe below)
4)   Romano Cheese - thin slices

Preparation:
1)   Put the lettuce on the bottom of the plate.
2)   Place the steak on top of the lettuce.
3)   Put the potatoes on the side of the plate.
4)   Sprinkle the Salsa Verde on the steak.
5)   Place thin slices of the cheese on top.

The Fingerlinga Potatoes
Ingredients:
1)   Fingelinga Potatoes
2)   Pot of Water

Preparation:
1)   Bring the water to a boil.
2)   Add the Fingerlinga Potatoes and boil 4 minutes.
3)   Cool the potatoes and cut into halves.

The Salad
Ingredients:
1)   Mixed Greens
2)   Sliced Cheese
3)   Oil and Vinegar
4)   Salt and Pepper

Preparation:
1)   Toss the greens with the cheese and the oil and vinegar.
2)   Season with salt and pepper.

The Salsa Verde
Ingredients:
1)   4 Anchovies
2)   1 clove Garlic
3)   2 bunch Parsley
4)   1/4 roasted Red Pepper
5)   Zest of one Lemon
6)   Juice of one Lemon
7)   10 Celery Leaves
8)   4 Arugala leaves
9)   3  Caper Berries
10) 1 Pepperoncini
11) 1/2-3/4 cup Extra Virgin Olive Oil
12) I bunch Chives

Preparation:
1)   Prepare the Salsa one day ahead.
2)   Mince all the ingredients separately.
3)   Combine in a bowl with oil & juice.
4)   Add salt if needed

Good Eating!!!

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