Pan Roasted New York Steak | Sonoma-Cutrer Vineyards

Name: Pan Roasted New York Steak | Sonoma-Cutrer Vineyards
Ingredients: 2 trimmed 12 oz New York steaks cut at least 1 inch thick (Steak); 2 tbsp olive oil (Steak); 2 c coarsely chopped parsley (Salsa Verde); 1/2 c chopped fresh basil or mint (Salsa Verde); Salt and freshly ground black pepper (Steak); 4 (or more) anchovy fillets in oil (Salsa Verde); 2 tbsp drained capers (Salsa Verde); 2 tsp chopped garlic (Salsa Verde); 1 tbsp finely grated lemon zest (Salsa Verde); 1/2 c fruity extra virgin olive oil (Salsa Verde); Salt and freshly ground black pepper to taste (Salsa verde); 1 lb 1 lb evenly sized waxy new potatoes, such as fingerling, scrubbed but unpeeled sea salt (Salt-crusted Potatoes)

www.sonomacutrer.com

Sear steak and finish it in the oven when you don’t want to fire up the grill. This recipe bridges nicely to the Vine Hill Pinot Noir.

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Ingredients

2 trimmed 12 oz New York steaks cut at least 1 inch thick (Steak)
2 tbsp olive oil (Steak)
2 c coarsely chopped parsley (Salsa Verde)
1/2 c chopped fresh basil or mint (Salsa Verde)
Salt and freshly ground black pepper (Steak)
4 (or more) anchovy fillets in oil (Salsa Verde)
2 tbsp drained capers (Salsa Verde)
2 tsp chopped garlic (Salsa Verde)
1 tbsp finely grated lemon zest (Salsa Verde)
1/2 c fruity extra virgin olive oil (Salsa Verde)
Salt and freshly ground black pepper to taste (Salsa verde)
1 lb 1 lb evenly sized waxy new potatoes, such as fingerling, scrubbed but unpeeled sea salt (Salt-crusted Potatoes)