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Espresso Rubbed New York Steak Sous Vide with Italian Salsa Verde


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Espresso rubbed New York Steak Sous Vide with Italian Salsa Verde.

My inspiration for this recipe came at a time early in my career, while I was living in Beijing, China. At the time, I was the Western Executive Chef of Reignwood Group's Pine Valley Country Club, and had just been informed that the Princess of Thailand would be dining in my restaurant. For her menu offering, she had requested to have a dinner that was both "American" and "Italian" in flavor.

Serves 4

I thought to myself, what could be more "American" than steak and potatoes (hamburgers and donuts weren't an option). Obviously for the "Italian" flavors, I couldn't go wrong with espresso and truffles, so I came up with an Espresso Encrusted New York Steak with truffle mashed potatoes and salsa verde.

Preparing the steak sous vide is a fantastic, modern way to cook that provides complete temperature control, which results in a perfect medium rare steak that is as tender as a filet.

Espresso Rub


1/4 cup ground espresso (I prefer to use Illy Coffee because it is authentic Italian espresso with a fantastic flavor)

2 tablespoons smoked paprika

2 tablespoon brown sugar

1 tablespoon dry mustard

1 tablespoon kosher salt

1 tablespoon ground black pepper

1 tablespoon ground coriander

1 tablespoon dried oregano

1/4 cup ancho chile powder


Combine all ingredients in a bowl and reserve for later.

Truffle Mashed Potatoes


5 pounds potatoes - mashed potatoes

1 pound shredded fontina cheese

1 1/2 teaspoons black pepper

1 1/4 tablespoons kosher salt

1/4 ounce fresh basil, chopped

2/10 ounce fresh thyme, chopped

4 ounces shredded parmesan

1/4 ounce fresh sage, chopped

1 ounce fresh Italian parsley, chopped

6 ounces roasted garlic, pureed in a food processor

3 ounces black truffle oil


Peel and dice potatoes. Boil in salted water until fork tender. Mash with a fork or in a KitchenAid mixer. Fold all ingredients into the potatoes. Adjust seasoning to taste.

Italian Salsa Verde

1 tablespoon fresh cilantro leaves

6 ounces olive oil

3 ounces red wine vinegar

1 ounce anchovy filet

1 ounce fresh basil

1 ounce fresh thyme

1/4 ounce shallots, chopped

1 bunch Italian parsley leaves

1/4 ounce garlic, finely chopped


Blend all ingredients together, except the olive oil. Place the ingredients into a blender or food processor and slowly drizzle in the olive oil while blending on low speed. Once finished, adjust seasoning to taste.

Sous Vide New York Steak

4 each 16 ounce prime New York steaks

8 tablespoons Espresso Rub

5 sprigs of fresh thyme

2 tablespoons unsalted butter

Kosher salt to taste

Freshly cracked black pepper to taste

Olive oil as needed


Rub one tablespoon of the Espresso Rub on each side of the steaks. Vacuum seal each steak and cook sous vide at 128 decrees F for 2 hours (Will they need a sous vide machine...if not, we need to tell them how to cook it.) Once cooked, remove each steak and pat dry.

Heat a sauté pan to very (scorching) hot. Add a drizzle of olive oil, place all four steaks in the pan, and add butter and thyme to the pan. Sear steaks 30 seconds on each side while basting with butter. Remove steaks from the pan and season with salt and pepper to taste.

Let rest 5 minutes before serving.

Slice steaks on the bias, and serve with Truffle Mashed Potatoes. Drizzle steaks with Salsa Verde and serve.



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