Season the Wagyu NY strip steaks generously with salt and let them sit at room temperature for about 30 minutes. Preheat a grill or skillet over high heat. Sear the steaks for about 4-5 minutes on each side for medium-rare, or until desired doneness. Let rest for 10 minutes before slicing.

Romesco Sauce Preparation

Make the Romesco Sauce

In a blender, combine roasted red peppers, almonds, garlic, olive oil, red wine vinegar, smoked paprika, and salt. Blend until smooth. Adjust seasoning to taste.

Burnt Urfa Crunch Preparation

Prepare the Burnt Urfa Crunch

In a small pan, heat olive oil over medium heat. Add panko bread crumbs and urfa biber, stirring until the bread crumbs are golden and crispy. Remove from heat and let cool.

Vegetable Preparation

Blister the FM Peppers

Heat a grill or skillet over high heat. Place the FM peppers on the grill and cook until blistered and charred, about 5 minutes. Remove from heat and let cool slightly, then slice them into strips.

Onion Preparation

Confit the Pearl Onions

In a small saucepan, cover pearl onions with olive oil and cook over very low heat for 30-40 minutes until soft and golden. Season with salt to taste.

Plating

Assemble the Dish

On a plate, place the sliced Wagyu NY strip steak. Drizzle with romesco sauce, arrange blistered FM peppers, sprinkle with burnt urfa crunch, and garnish with confit pearl onions. Serve immediately.