Salsa Blanca para Bistek

In saucepot, combine garlic, onion, raisins, fennel, chiles, grapeseed and olive oils. Heat oil to about 250°F and fry until garlic is lightly golden and softened and raisins begin to puff. Stir in anchovies; remove from heat and cool to room temperature. Transfer all to food processor and process until fairly smooth. Remove from processor and set aside. Then, add egg yolks, buttermilk and cream to processor bowl and blend. Finally, with processor running, slowly add back the puréed ingredients and process until sauce is smooth. Blend in vinegar, salt and pepper adjusting seasoning to taste. Store in refrigerator.


Remove woody portion from asparagus stalks. Peel with vegetable peeler and blanch in boiling salted water for 1 to 2 minutes, just until barely cooked in center. Chill in ice water. Drain and split stalks lengthwise into halves or quarters to desired size. Toss lightly with olive oil, salt and pepper.

New York Steaks

Rub steaks lightly with olive oil. Prepare a hot charcoal fire and grill until medium rare (145°F). Allow to rest for 5 to 10 minutes. Then, carve vertical slices about 1/4-inch thick. Divide and arrange slices on 4 dinner plates and spoon Salsa Blanca para Bistek on top. Arrange asparagus salad along side.


Salsa Blanca para Bistek

  • 2 Ounces garlic cloves, peeled
  • 1/4 Cup (1 ounce) white onion, chopped
  • 1/2 Cup (2 ounces) California golden raisins
  • 1 Ounce fennel bulb, chopped
  • 2 Chiles de Arbol
  • 1/4 Cup grapeseed oil
  • 1/4 Cup extra virgin olive oil
  • 2 white anchovies
  • 2 egg yolks
  • 1/2 Cup buttermilk
  • 2 Tablespoons heavy cream
  • 1 Tablespoon champagne or cider vinegar
  • 11/2 Teaspoons salt
  • 3/4 Teaspoon black peppercorns, ground



  • 16 jumbo asparagus stalks
  • 1 Tablespoon extra virgin olive oil
  • Salt and pepper


  • 2 prime New York steaks (8 ounces each)
  • olive oil

Nutrition Facts Per Serving

Calories 690 (Calories from Fat 60%); Total Fat 60 ( Saturated Fat 10; Trans Fat 0; ); Cholesterol 220; Sodium 1000; Potassium 1034; Total Carbohydrate 30; Dietary Fiber 3; Sugars 19; Protein 41; Calcium 128; Iron 6;

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5. A ¼ cup serving of raisins provides 6% of the daily value for potassium.