Spicy Raisin-Wine Sauced New York Strip with Yukon Potato Hash and Green Bean Salad

Here's a spicy wine sauce to heat up grilled steak like nothing else can.



    New York Strip

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

    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

    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

    Green Bean Salad (makes 5 cups)

    • 1 1/2 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


    New York Strip

    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

    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

    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

    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.

    To Serve

    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 (43% from fat); Total Fat 29g (sat 7g, mono 16g, poly 3g, trans 0g ); Cholesterol 150mg; Protein 58g; Carbohydrate 28g; (Dietary Fiber 4g; Sugars 9g; ); Iron 8mg; Sodium 1130mg; Calcium 81mg; Potassium 1245mg

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