Cedar River Prime Ny Strip Recipe

Prepare the Salad

In a bowl, combine black-eyed peas, diced red bell pepper, sliced green onion, chopped cilantro, lime juice, olive oil, cumin, salt, and black pepper. Toss well and set aside.

Make the Corn Purée

In a saucepan, combine sweet corn, butter, and heavy cream. Cook over medium heat until the corn is tender. Blend until smooth and season with salt. Keep warm.

Prepare the Allium Butter

In a skillet, melt butter over medium heat. Add shallots and garlic, cooking until soft. Stir in thyme and season with salt. Remove from heat.

Make Salsa Macha

In a dry skillet, toast dried chilis and garlic until fragrant. Add vegetable oil and sesame seeds, cooking until seeds are golden. Blend everything until smooth and season with salt.

Cook the Steak

Season the NY Strip steaks with salt and black pepper. Heat olive oil in a skillet over high heat. Cook steaks to desired doneness, about 4-5 minutes per side for medium rare. Let rest before slicing.

To serve, spread corn purée on a plate, top with sliced steak, and spoon on allium butter and salsa macha. Serve the black-eyed pea salad on the side.