Dry-aged New York Strip Recipe

Inspired by Wild Common

Time1h

Serves2

Sea Island Red Peas, Andouille Sausage, Salsa Verde

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Ingredients

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Main Ingredients

2 pieces New York Strip Steak

1 cup Sea Island Red Peas

7.05 oz (200 grams) Andouille Sausage

2 tbsp olive oil

Salsa Verde

1 bunch Fresh parsley

2 cloves Garlic cloves

2 tbsp Capers

2 tbsp ReaLemon lemon juice

3 tbsp olive oil

Seasoning

to taste Celtic sea salt

to taste black pepper

Method

Steak Preparation

Prepare the Steak

Season the dry-aged New York strip steaks with salt and black pepper on both sides. Allow them to sit at room temperature for about 30 minutes before cooking.

Cook the Steak

Heat olive oil in a skillet over medium-high heat. Once hot, add the steak and cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove from the skillet and let rest.

Peas and Sausage

Cook the Andouille Sausage

Slice the Andouille sausage into rounds. In the same skillet used for the steak, add the sausage and sauté until browned.

Prepare the Sea Island Red Peas

Add the sea island red peas to the skillet with the sausage. Stir to combine and cook for an additional 5-7 minutes until the peas are heated through.

Salsa Verde

Make the Salsa Verde

In a food processor, combine the parsley, garlic, capers, lemon juice, and olive oil. Pulse until combined but still slightly chunky. Season with salt and pepper to taste.

Assembly

Plate the Dish

Slice the rested steak and arrange it on a plate. Top with the sausage and sea island red peas mixture. Drizzle generously with salsa verde before serving.