For each Doffo Wine Club Release, we partner with a local chef to create a mouthwatering dish to pair with our new wines. Trained at Le Cordon Bleu and boasting experience at two different Michelin star restaurants in San Francisco, Chef Austin Alexander returned home to Temecula, CA where he has worked for several wineries and restaurants including Blackbird Tavern and The Nightingale. Chef Austin has prepared this special dish to pair with the 2017 Malbec in this shipment. Bon appetit!
Ingredients:
1 12-oz New York strip steak
2 tablespoons cracked peppercorns
5 fingerling potatoes
1 ear of corn
1 cup cilantro leaves
1 cup chopped green onions (green parts only)
1/2 cup flat-leaf parsley
2 shallots (1 for chimichurri and 1 for frying)
Avocado oil (for frying)
1 ½ tablespoons champagne vinegar
¾ cup extra-virgin olive oil
Salt to taste
Pepper to taste
Instructions:
New York strip steak
Salt both sides of the steak, then sprinkle with cracked pepper on both sides. Set the oven to 400 degrees. Set a cast-iron skillet or sauté pan over high heat. Add avocado oil to the pan and sear the steak on both sides, then put in the preheated oven for 4 to 5 minutes. Take steak out of the pan to rest.
Smashed Fingerling Potatoes
Add potatoes to a small pot and cover with water. Simmer on low until potatoes are fork-tender and remove to let cool. Take each potato and use the heel of your palm to smash to desired thickness. Then add avocado oil to a sauté pan to cover the bottom of pan, get oil hot, and add potatoes. Sear smashed potatoes on each side until golden brown and crispy. Remove to a paper towel to drain and immediately season with salt.
Crispy Shallots
Using a mandolin, slice 1 shallot to a quarter-inch thickness (sharp knife could work also). Use a high-heat oil (avocado or canola) to fill a pan with enough oil to deep-fry shallots. Make sure oil is at a medium heat to fry slowly so the natural sugars have time to caramelize. When shallots reach a golden brown color, remove as fast as possible to avoid burning. Set on paper towel and immediately season with salt.
Grilled Corn Chimichurri
Season the corn with butter and salt. Put corn onto grill (or under the broiler) for six minutes on each side, or until the corn is a dark shade of brown. Let the corn cool, then use a knife to remove the kernels from the cob and put them into a medium mixing bowl. Finely chop the 1 shallot, cilantro, parsley, and green onions and add to the bowl. Then add the extra-virgin olive oil and champagne vinegar. Stir all ingredients together and add salt and pepper to your liking.
To Serve
Slice the steak, arrange the smashed potatoes around the steak, and top the whole dish with the grilled corn chimichurri. And don’t forget to serve with a bottle of Doffo wine, preferably one of our Malbecs!
