Cloud Zoom small image
Prep Time
Cook Time

  • 4 Bone-In Strip Steak
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon cumin
  • 16 assorted fingerling potatoes, quarter lengthwise
  • 16 shishito peppers, whole
  • Extra virgin olive oil, as needed
  • Salt and pepper, as needed
  • 3 cloves garlic
  • 3 anchovy filets
  • 2 teaspoons portabella powder
  • 3 whole green onions
  • 3 Meyer lemons, juiced
  • 1 head parsley
  • 1 head cilantro
  • 1/3 cup mayo
  • 2 Tablespoons extra virgin olive oil
  • salt and pepper, to taste
  • Source Chef Lance Avery Submission


  1. Oil the bone-in strip steaks on each side. Blends the spices together then rub the spices into the steak. Cook the steaks over a very hot grill, turning once. If the grill is very hot, the steaks should only take 2-3 minutes per side. Remove from the grill and place into a sealable container. Using a smoking gun fill the container with smoke and seal. Let the steaks rest and distribute the juices throughout the meat. They should rest at least 10 minutes before serving.
  2. Toss the potatoes in the extra virgin olive oil then season with salt and pepper. Roast in a 450F oven until the centers of the potatoes are soft.
  3. Fry the shishito peppers in hot oil until their skins begin to blister. Remove the chilies from the oil and season with a little salt and pepper.
  4. Blend the garlic, anchovy, lemon juice, parsley, portabella powder, cilantro, green onions, mayo, oil together in a food processor until smooth. Season with salt and pepper to taste.