Jul 17 2026
Restaurants›Paisano Cafe›New York Blue Recipe

New York Blue Recipe

Inspired by Paisano Cafe
Time1h
Serves2

Sliced grilled New York steak topped with sliced sautéed Portobello mushrooms, chunks of blue cheese and balsamic syrup, served with au gratin potatoes and blanched asparagus.

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Ingredients

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Steak and Toppings

Au Gratin Potatoes

Blanched Asparagus

Method

Steak and Toppings

  1. 1

    Prepare the Steak

    Season the New York steak with salt and pepper. Grill the steak over medium-high heat for about 4-5 minutes on each side for medium-rare. Remove from the grill and let rest.

  2. 2

    Sauté the Mushrooms

    Slice the Portobello mushrooms and sauté in a pan over medium heat with a little olive oil until golden brown, about 5-7 minutes.

  3. 3

    Assemble the Dish

    Slice the grilled steak and arrange it on a plate. Top with sautéed mushrooms, crumbled blue cheese, and drizzle with balsamic syrup.

Au Gratin Potatoes

  1. 4

    Prepare the Potatoes

    Preheat the oven to 375°F (190°C). Slice the potatoes thinly and layer them in a greased baking dish.

  2. 5

    Make the Cream Mixture

    In a bowl, mix the heavy cream, minced garlic, salt, and pepper. Pour the mixture over the potatoes and top with grated cheddar cheese.

  3. 6

    Bake

    Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly.

Blanched Asparagus

  1. 7

    Blanch the Asparagus

    Bring a pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes until bright green and tender-crisp. Drain and immediately plunge into ice water to stop cooking.

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