From the kitchen of Executive Chef Ian Rynecki. Serves 4.
2 NY strip loins, 8-10 oz each
1 ½ cups packed, roughly chopped flat leaf parsley
¾ cup extra virgin olive oil
¼ cup capers, drained
3 anchovy fillets
1 tablespoon white wine vinegar
1 tablespoon lemon juice
2 medium cloves garlic
½ teaspoon freshly grated zest from 1 lemon
1 tablespoon mint
Kosher salt and freshly ground black pepper
FOR THE SALSA VERDE
In the bowl of your blender or food processor, add the caper, anchovy, vinegar, lemon juice, garlic, and lemon zest. Pulse a few times to mix ingredients together. Pack parsley and mint into blender.
With blender running, slowly drizzle extra virgin olive oil in. The mixture will begin to resemble a chunky pesto. When all of the olive oil has been added, turn the blender on high for 15 seconds to smooth the sauce.
FOR THE NY STRIP LOIN
Season strip loins liberally with salt and pepper – about a tablespoon of salt and a teaspoon of pepper per steak.
Using a cast iron pan, sear over high heat for 2-4 minutes on each side. Steaks thicker than ½ inch may need more time in the pan.
Allow steak to rest for 10 minutes before slicing. Spoon caper salsa verde over the top to finish.
Pairs well with our 2016 Cabernet Franc.