Morgan Run
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Recipes and Specialties
Grilled Achiote Marinated New York Strip Steak With Tequila and Black Bean Demi-Glace
An outstanding steak with a Latin flavor, from the kitchen of executive chef Brian Green.
- 1 tablespoon ground cumin
- 3 tablespoons achiote seasoning (or half a brick of achiote paste, see note)
- ¼ cup distilled white vinegar
- 2 choice New York strip steaks
- salt and pepper
- 2 teaspoons olive oil
- 1 ½ teaspoons minced garlic
- 1 ½ teaspoons minced shallots
- ½ cup tequila
- ½ cup black beans, cooked and puréed
- 1 cup demi-glace (see note)
Combine the cumin and achiote in a bowl. Stir in the vinegar and mix until it forms a paste. Rub the paste over both sides of the steaks. Season to taste with salt and pepper. Cover and marinate overnight in the refrigerator.
For the sauce, heat the olive oil in a saute pan. Add the garlic and shallots and cook about 1 minute. Turn off the heat and carefully add the tequila to deglaze the pan. Add the black bean puree and the demi-glace. Return the pan to the stove on low heat and reduce for 15 minutes. Set aside and keep warm while preparing the steaks.
Preheat a gas grill or prepare a charcoal fire. Grill the steaks, turning once, until they reach the desired degree of doneness. Place on two serving plates and garnish with the sauce.
Yield: 2 servings
Note: Achiote seasoning is available packaged under the brand name Sazon Goya. Achiote can be obtained in brick form from www.adrianascaravan.com. Demi-glace can be prepared from scratch or reconstituted from a base. Chef Brian recommends Demi-Glace Gold, available from More Than Gourmet. For information, call 800.860.9389 or visit online at www.morethangourmet.com.
