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It’s possible to make a light steak

September 22nd, 2011 No Comments

Ladies, how long has it been since you simply broiled a steak?  After the summer grilling season, I’m sure you can’t remember. The New York strip steak above is a refreshing reminder steak doesn’t have to be heavy and overbearing.

Meet the Chef who made the lovely dish – Karl Benko, the national consulting chef for Del Frisco’s. I watched him whip it up at The Cadillac Iron Chef-esque Cookoff.

His competitor was Food Network’s “Chopped” judge Geoffry Zakarian. Do you recognize him from the show?

Honestly, I didn’t until after I left.  Admittedly I was a little embarrassed because he’s such a memorable jacka$$ on the show.  The meticulous judge prepared this super tender bahn mi.

Unfortunately it was super salty as well, and takes two days to make.

Benko’s steak, on the other hand, was delicious and easy, my favorite two adjectives when it comes to cooking.  It’s nothing inventive, but it was refreshing to eat a steak that wasn’t overwhelming.

Strip Steak with Tomato Salsa

You’ll need:

  • 8oz NY strip steak
  • cherry tomatoes, quartered
  • olive oil
  • basil, chiffonade
  • balsamic vinegar
  • salt and black pepper
  • lemon

For the steak:

  1. Set the oven to broil.
  2. Season the steak with generously with salt and pepper.
  3. Broil the steak, turning once.  For a rare steak – 3 minutes per side, med rare – 5min/side, medium – 7min/side
  4. Pull steak off and let rest.
  5. Slice steak on the bias.
  6. Spoon salsa over steak.


  1. Zest lemon into  a steel bowl.
  2. Put in cherry tomatoes and basil. Dash with olive oil, vinegar,  salt, and course black pepper.

Both Alfred (aka HtownChowDown) and I loved it!

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