By Chef Jeremy Hanlon
National Restaurant Association's NRA Show 2010 Hot Chef Challenge winner
After graduating from the Institute of Culinary Education in New York City, I worked and lived in Manhattan for 5 years. I left behind a Wall Street job and memorable steak dinners, compliments of my employer, to follow my passion for cooking and the hospitality industry. Although my pursuits allowed me very little free time, I always found a way to sneak in visits to local eateries. To discuss all of the many amazing acclaimed and unknown (10 seat) restaurants in New York would be defined as a novel, or a long night out with a couple dozen foodies - you pick!
Regardless of the venue though, like many meat lovers, I have the occasional craving for a great steak! If you eat meat, you understand this feeling that turns into an obsession, until the cut of your choice gets placed in front of you. I personally go through phases with different cut preferences, and am influenced based on time of year, geographic location and of course the preparation. Whether it is: A) classic steak house, B) French bistro, C) Korean BBQ or D) some American fusion twist, when I am craving beef I will choose E) any of the above.
Pan Roasted New York Strip with a Summer Corn and Avocado Relish
2 1 1/4 inch thick NY Strips (fat trimmed & sliced in half)
2 Teaspoons ground coriander
1 1/2 Tablespoons butter, 2 peeled garlic cloves
3 large shallots - minced
5 ears of fresh summer corn - cleaned and removed from stalk
2 ripe avocados - core & skin removed then diced
1 pint of baby tomatoes - thinly sliced (can use cherry tomatoes as substitute)
1 ripe lime - juiced
2 Tablespoons fresh parsley - coarsely chopped
2 Cups baby arugula (optional)
salt, fresh ground pepper and olive oil
1. Season steak generously with salt, pepper and coriander. Heat a large sauté pan on high heat with 2 Tablespoons olive oil for 3-4 minutes. Add steaks and allow to sear (Note: moving the steaks around will result in a very weak sear, which is what seals in all of the steaks flavor.) Allow steaks to cook for 3 minutes. Turn steaks over to alternate side and repeat process.
2. Reduce heat to medium-low and add butter to pan with garlic cloves. Using a spoon, baste steaks with butter for 2 minutes. Flip the steaks and repeat. Remove steaks from pan and allow to rest.
3. Increase your heat on stovetop to medium-high. Remove garlic cloves and add shallots. Sauté for 1 minute and add corn. Continue to cook for an additional 3 minutes. Add your avocado, lime, tomato and season with salt and pepper. Remove from heat after seasoning and taste.
4. Place your relish on base of plate and top with rested steak. Garnish with baby arugula.