Good Day Cafe: Marinated steak and tomato salad - New York News | NYC Breaking News

Good Day Cafe: Marinated steak and tomato salad

Chef Ryan Jaronick will be on Monday's Good Day New York to talk about restaurant week and to make steak and tomato salad.

Benchmark Restaurant
339A 2nd St.
Brooklyn, NY 11215
718-965-7040

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benchmarkrestaurant.com/

nycgo.com/restaurantweek/menus

MARINATED STEAK AND TOMATO SALAD

Spiced Goat Cheese, Cilantro Pesto

Executive Chef-Owner Ryan Jaronik

Serves Four

For the Steak

1 lb Flank or Skirt Steak

5 sprigs Thyme

2 cloves Garlic

1 T Soy Sauce

1 pc Chipotle Pepper, rehydrated or in adobo

¼ c Extra Virgin Olive Oil

To Taste Kosher Salt and Freshly Ground Black Peppercorn

Begin by slicing the steak in 1/8" thick slices, with the grain (about 4" x 3"). In a high speed blender, combine the

thyme, garlic, soy sauce, chipotle pepper, and olive oil and purée until smooth, (approximately 30 seconds).

Thoroughly cover the steak with the marinade in a zip-top bag or in a bowl tightly wrapped with plastic. Refrigerate overnight.

For the Spiced Goat Cheese

¼ lb Fresh Goat Cheese

1 pc Chipotle Pepper, in adobo

1 T Chives, finely minced

To Taste Kosher Salt and Freshly Ground Black Peppercorn

Place all ingredients in a food processer fitted with a metal blade and pulse until it is well blended, (approximately

one minute). Season with salt and pepper to taste and reserve covered in the refrigerator. Can be made up to one

day in advance.

For the Cilantro Pesto

1 bunch Fresh Cilantro, stems + leaves cleaned

1/8 c Marcona Almonds

1/8 c Parmigiano Reggiano, grated

1 clove Garlic

¼ c Extra Virgin Olive oil

To Taste Kosher Salt and Freshly Ground Black Peppercorn

Pick the leaves and tender stems from the cilantro and roughly chop. In a food processor, add the cilantro, almonds, parmesan, and garlic. With the machine running, slowly stream in the olive oil until the mixture is smooth and emulsified, (approximately 30-45 seconds). Season with salt and pepper to taste and reserve covered in the refrigerator. Can be made up to one day in advance.

MARINATED STEAK AND TOMATO SALAD

Spiced Goat Cheese, Cilantro Pesto
To Finish

Marinated Steak

2 pcs Heirloom Tomatoes, your favorite variety

Cilantro Pesto

Spiced Goat Cheese

Aged Balsamic Vinegar

Baby Arugula

Maldon Sea Salt

Start by removing the steak from the marinade, season with salt and pepper, and then grilling, broiling or searing the  steak pieces, about 2 minutes on each side (use 1 T canola oil if searing). While the steak is cooking, slice the tomatoes into 4 pieces each. On each plate, place a few leaves of arugula at the center, topped by a slice of tomato, a spoon of goat cheese, a slice of steak and then a spoon of pesto. Repeat the process, starting with the tomato one more time, in the same order. Drizzle with aged balsamic on the plate and finish with a sprinkle of Maldon flakes.