Bone-in Strip with Roasted Fingerling Potatoes, Fried Shishito Peppers, and Peruvian aji
- 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.
- 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.
- 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.
- 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.
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