New York Steak Pepe Verde Recipe

Inspired by Bistro Romano

Time45m

Serves2

broccolini, brown butter mash, crispy onions, green peppercorn sauce

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Ingredients

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Main Ingredients

2 pieces New York Strip Steak

8.82 oz (250 grams) Broccolini

1 1/8 lb (500 grams) Potatoes

3 1/2 oz (100 grams) Butter

0.42 cup (100 ml) Heavy cream

2 tablespoons green peppercorns

7/8 cup (200 ml) Beef Broth

1 tablespoon Aged soy sauce

3 1/2 oz (100 grams) Crispy onions

2 tablespoons olive oil

1 to taste Celtic sea salt

1 to taste black pepper

Method

Cooking Directions

Prepare the Brown Butter Mash

Peel and chop the potatoes. Boil them in salted water until tender. Drain and return to the pot. Add butter and heavy cream, then mash until smooth. Season with salt and pepper to taste.

Cook the New York Steak

Season the steaks with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Add the steaks and cook for about 4-5 minutes on each side for medium-rare. Remove from the skillet and let rest.

Prepare the Green Peppercorn Sauce

In the same skillet, add green peppercorns and deglaze with beef broth and soy sauce. Let simmer for a few minutes until slightly thickened. Adjust seasoning if necessary.

Blanch the Broccolini

In a pot of boiling salted water, blanch the broccolini for 2-3 minutes until bright green and tender-crisp. Drain and set aside.

Plate the Dish

On each plate, add a portion of brown butter mash, top with a steak, drizzle with green peppercorn sauce, and garnish with broccolini and crispy onions.