Ingredients

New York Strip

  • 2 Tablespoons chopped garlic
  • 2 Tablespoons cumin
  • 2 Tablespoons ground coriander
  • 11/2 Tablespoons salt
  • 1/4 Cup olive oil
  • 6 New York strip steaks (about 12 ounces each)

Procedure

Combine garlic, cumin, coriander, salt and olive oil in small bowl and mix together. Rub onto steaks and arrange in shallow dish; let stand in refrigerator for 1 to 2 hours.

Spicy Raisin-Wine Sauce (makes 1 cup)

  • 1/2 Cup red wine
  • 1/4 Cup California raisins
  • 1 Tablespoon honey
  • 2 Tablespoons Dijon mustard
  • 1 Teaspoon chopped fresh oregano
  • 1/2 Tablespoon chopped fresh cilantro
  • 1 Teaspoon chipotle pepper canned in adobo sauce
  • Salt and pepper; to taste
  • 1/2 Tablespoon chopped shallots

In small saucepan, heat wine just to boiling. Add raisins and allow to stand for 10 to 15 minutes until raisins are soft. Combine with remaining ingredients in food processor and purée; set aside.

Potato Hash (makes 5 cups)

  • 2 Pounds Yukon gold potatoes
  • 2 Tablespoons olive oil, divided
  • 1 Cup yellow onion, julienne
  • 1/2 Tablespoon serrano peppers, chopped and seeded
  • Salt and pepper; to taste

Bake potatoes at 350°F for 30 minutes until almost done; set aside to cool. Meanwhile, heat 1 tablespoon oil in large nonstick skillet. Sauté onions over medium heat for 12 to 15 minutes, stirring constantly, until well caramelized. Set aside. Dice cooled potatoes into bite-size pieces. Heat remaining oil in same skillet and add peppers and potatoes. Sauté for 5 to 6 minutes. Return onions; heat through and season to taste. Keep warm.

Green Bean Salad (makes 5 cups)

  • 11/2 Pounds fresh green beans
  • 2 Tablespoons olive oil
  • 2 Tablespoons chopped shallots
  • 1/2 Cup roasted red peppers, julienne
  • 1 Cup roasted peanuts
  • 2 Tablespoons chopped fresh parsley
  • 1/4 Cup (2 ounces) balsamic vinegar
  • Salt and fresh ground black pepper; to taste

Trim ends from beans and blanch in boiling water for 2 to 3 minutes; chill in ice water. Heat oil in large skillet and sauté shallot over medium-high heat for 2 to 3 minutes. Add remaining ingredients and beans; cook until heated through and beans are tender-crisp.

Remove steak from refrigerator; drain and grill over high heat for 4 minutes per side, turning a quarter turn halfway through each side, until done (145°F for medium rare). Meanwhile, mound 1/2 cup potato hash on each serving plate and spoon about 2 tablespoons sauce around. Slice New York strips; divide and arrange slices along side. Serve immediately.

Nutrition Facts Per Serving

Calories 610 (Calories from Fat 43%); Total Fat 29 ( Saturated Fat 7; Trans Fat 0; ); Cholesterol 150; Sodium 1130; Potassium 1245; Total Carbohydrate 28; Dietary Fiber 4; Sugars 9; Protein 58; Calcium 81; Iron 8;

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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
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Did you know raisins are naturally low in sodium?