COOKBOOKS WITH PANACHE Morton's - The Cookbook 100 Steakhouse Recipes for Every Kitchen,
by Klaus Fritsch, with Tylor Field III
and Mary Goodbody.
Drawing from the spirit of the menus at Morton's original Chicago location and their eighty other restaurants around the country and the world, Morton's the Cookbook includes familiar and delicious American steakhouse fare accentuated by the flavors picked up as the restaurant has grown to span the globe. Beautifully illustrated throughout with full-color photographs and featuring 100 tantalizing recipes, Morton's the Cookbook brings Morton's exceptional fare to your home every day.
The expert on steak, Morton's shares its wealth of information on how to cook your steak to perfection in enticing recipes such as New York Strip Roast with Three Peppercorn Sauce and Bone-in Ribeye with Rancher's Rub. Complete your meal at home with recipes for delicious appetizers and classic steakhouse sides, such as Five-Onion Soup, Maine Lobster and Avocado Salad, and Blue-Cheese French Fries. Tempting desserts round out this bold collection of delectable recipes.
THE HONORABLE THEODORE B. OLSON'S FAVORITE
MORTON'S NEW YORK STRIP STEAK WITH PARSLEY SAUCE
Serves 6
The Honorable Theodore B. Olson really enjoys our New York Strip Steak. He's a regular at our Washington, D.C., Morton's on Connecticut Avenue, dining with us two or three times a week, often with his wife, Lady Booth Olson.
Our guests, who also call this tender steak New York sirloin or New York steak, absolutely love this cut. Despite these nomenclatures, the steak does not have to be eaten in the Big Apple to be enjoyed, and when topped with a fresh-tasting, easy-to-make parsley sauce, it's better than ever. Avoid strip steaks with an obvious vein running through the meat, as the vein tends to make the meat curl up when cooking.
INGREDIENTS
Steak
Three 20-ounce aged New York strip steaks, each about 2 inches thick
Vegetable oil cooking spray
1 tablespoon seasoned salt
Sauce
1 bunch flat-leaf parsley, chopped, large stems discarded
8 cloves garlic, chopped
½ cup minced white onion
¼ cup white vinegar
1 medium jalapeño pepper, seeded and minced
2 teaspoons chopped fresh oregano
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup extra-virgin olive oil
PREPARATION
To cook the steaks: Remove the steaks from the refrigerator and let them rest at room temperature for 30 minutes.
Meanwhile, make the sauce: In the bowl of a food processor fitted with a metal blade, mix together the parsley, garlic, onion, vinegar, ¼ cup water, the jalapeño, oregano, salt, and pepper. Pulse 2 to 3 times until mixed.
With the motor running, add the olive oil in a steady stream through the feed tube. Mix only until the sauce is still slightly coarse in texture. You will have about 2½ cups of sauce. Set aside until serving.
To prepare a charcoal or gas grill, lightly spray the grill rack with cooking spray. Or preheat the broiler and position a rack 4 inches from the heating element. The coals should be medium-hot for the charcoal grill. The burners should be on high for the gas grill.
Season the steaks lightly on both sides with the seasoned salt. Grill or broil for 10 minutes. Turn using tongs and cook the other side for 9 to 11 minutes for medium-rare, or until desired degree of doneness.
To serve, spoon some of the sauce over the steaks and pass the rest on the side.
BEER RECOMMENDATION
Considering the spiciness of the sauce, it's a good idea to drink beer with this dish—most wines would be lost with these competing flavors. Try a beer made in a dark style with a high hops content. I recommend Samuel Smith Oatmeal Stout, a full, creamy brew with enough body to truly complement the richness of the beef and the complexity of the sauce.
Excerpted from Morton's The Cookbook,
by Klaus Fritsch, with Tylor Field III
and Mary Goodbody (Clarkson Potter, 2009, $32.50).
COOKBOOKS WITH PANACHE
