New York Strip Steak With Charred Zucchini & Mint Chermoula

New York Strip Steak With Charred

Zucchini & Mint Chermoula 

This is a James Beard recipe coordinated with the chef at the Dough Winery in Oregon.   I find their recipes are no fail and while sounding maybe not the ordinary,  they will not let you down on "deliciousness" or appearance. 

Ingredients:

Pickled Raisins

2 tablespoons sugar
1 tablespoon salt
1/2 cup champagne or apple cider vinegar
4 tablespoons water
4 tablespoons golden raisins
Mint Chermoula

1 bunch mint leaves chiffonade
1/2 bunch flat leaf parsley
1/2 bunch cilantro
4 tablespoons pickled golden raisins
2 tablespoons capers can be omitted
4 anchovy filets can be omitted
1 medium lemon 
1 cup extra virgin olive oil
Salt to taste

Steak

• 4 16-ounce bone-in sirloin steak 2-inch thick
• Salt to taste
• Black pepper to taste
• 1 tablespoon + 1 teaspoon extra virgin olive oil

Zucchini

4 medium zucchini 6 - 8 inches

• Salt to taste
• Extra virgin olive oil as needed

Directions

 

Pickled Raisins
Combine all ingredients except for the raisins in a small pot. Bring to a boil.

Add the raisins to a bowl. Pour boiling liquid over the raisins and allow to sit, covered, for 20 minutes.

Pickled raisins can be stored airtight in the liquid until needed.
Note: If you don’t want to pickle the raisins, you can reconstitute them in hot water.

Mint Chermoula
Chiffonade the mint leaves: stack a few leaves of mint together. Roll together tightly.  Turn the roll and slice through as if cutting cinnamon rolls. Slice as thinly as possible into ribbons. Repeat as needed. Set aside.

Chop the cilantro and parsley. Add to the mint.

Drain and rough chop the pickled raisins. Set aside.

Rough chop the capers and anchovies. Add to the chopped raisins.

Zest the lemon using a microplane. Add the zest to the capers and raisins. Mix to combine.

Add the juice from the lemon to the raisin mixture. Combine with the herbs. Pour the olive oil over and mix to combine. 

Taste and adjust with salt. You will need to add more salt if you have omitted the capers and / or the anchovies.

Allow the chermoula to rest so the flavors can combine.

Steaks

Take the steaks out of the refrigerator about 20-30 minutes before you are ready to serve to allow them to come to room temperature. 

Preheat the oven to 400F.

Heat a cast iron or other heavy-bottomed pan over medium high heat.

Season the steaks with salt and black pepper and rub both sides with the olive oil.

When the pan is hot (about 2 minutes), sear the steaks on each side for two minutes (four minutes total). Put the pan with the steaks in the hot oven for an additional two minutes.

Remove the steaks from the oven and allow to rest for 3 minutes.

Zucchini
Heat a grill pan over the stove or light a charcoal grill.

Using a mandoline or a sharp knife, slice the zucchini into ribbons about ¼ inch thick.

Season the zucchini with salt and olive oil on both sides.
Rest the strips directly on the grill pan or grill. Cook for a minute to 1½ minutes until tender and pliable.

Place grilled zucchini in a bowl and cover with a few spoons of the chermoula.

To Finish
Slice the rested steak against the grain. Fan the slices on the plate.

Ribbon the dressed zucchini on top of steak.Finish with sea salt and a little more chermoula.  Serves 4