With Labor Day rapidly approaching along with the slow wind down of the summer barbecue season, we came across an outstanding steak recipe from the hot San Francisco restaurant, Stones Throw.
In addition to putting a solid dinner on your plate, Stones Throw also prides itself on providing beer, wine and cocktail pairings unique in the restaurant business. That’s why we were jazzed to try out this marriage of a Prime NY Strip Steak with Roasted Corn Salsa, Porcini Mushroom & Chimichurri – paired to smokey beer.
So, take a deep breath for the longest recipe title in modern history and sizzle up the…
Stones Throw Prime NY Strip Steak with Roasted Corn Salsa, Porcini Mushroom and Chimichurri Smoke Beer Pairings
Serves 4.
Steak Preparation:
4 10 oz NY Strip Steaks, trimmed.
Grill steaks to desired temperature. Allow to rest before slicing into 14” strips.
Corn Salsa Ingredients:
- 3 Ears Corn, shucked and kernels cut off from ear. Retain as much of the natural liquid as possible.
- 12 ea Jimmy Nardello Peppers, sliced into 1/8 to 14” rings
- 2 T Butter
- Salt & Pepper to taste
Preparation: In a sauté pan, melt butter. Add corn and sauté until just warm. Add the Jimmy Nardello peppers and continue to sauté until tender. Season with Salt & Pepper. Remove from pan and place on a paper towel to absorb any excess butter/liquid.
Porcini Mushroom Puree Ingredients:
- 12 lb Porcini Mushrooms (Fresh)
- 1 ea Shallot, peeled, sliced thin
- 3 T Butter
- 1 12 Oz. Chicken Stock
- Salt & Pepper to taste
Preparation: In a sauté pan, melt butter. Sauté the porcini mushrooms until tender. Add the thin sliced shallots, and continue to cook over low heat to sweat out flavor without browning.
Transfer the contents of the sauté pan to a vita prep blender. Slowly add chicken stock and puree until smooth. Consistency should be that of a medium puree. Season with Salt & Pepper to taste.
Chimichurri Ingredients:
- 1 Bunch Parsley, minced
- 1 Bunch Mint, minced
- 1 Bunch Oregano, minced
- 2 Cloves Garlic, peeled, minced
- 12 Red Onion, fine dice
- 1 12 C EVOO
- 1/3 C Red Wine Vinegar
- Salt & Pepper to taste
Preparation: Combine herbs, garlic, and red onion in a mixing bowl. Add Red Wine Vinegar. Drizzle in Olive Oil. Season with salt and pepper to taste. For maximum flavor, this can be done a day in advance and let sit overnight.
Related: Brooklyn Brewery Skirt Steak Recipe
Assembly:
In the bottom of a large oval serving dish, place a generous amount of the porcini mushroom puree. Using a soft spatula, spread in an even line across the bottom of the dish. Place the corn salsa directly on top of the puree all the way across. Place the NY Strip Steak slices fanned out on top of the corn salsa. Dress with the chimichurri. Ensure to get a substantial amount of the herbs on top of the steak, and drizzle with the oil from the chimichurri for garnish.
Pair with Smoke Beers:
HaandBryggeriet Norwegian Wood: A traditional Norwegian ale brewed with smoked malt and juniper berries.
The Bruery Smoking Wood Rye-Barrel: An imperial porter with a light smokiness, from the beachwood and cherrywood smoked rye malt.
