A dish to go with Cabernet Sauvingon- Compliments of Exec. Chef, Kimball Jones, Carneros Inn, A PlumpJack Resort:

4 - 8 ounce New York Steaks
Kosher salt and freshly cracked black pepper

1 tablespoon tarragon
2 tablespoon parsley
¼ cup extra virgin olive oil
1 clove garlic minced
1 jalapeno roasted, skinned, seeded and diced
1 1/2 teaspoon capers, diced
1/2 anchovy, minced
1 teaspoon lemon zest
1 large green olive minced
lemon juice to taste

1 bunch asparagus, peeled and cut on a severe angle in 1 inch pieces
1 cup shelled English peas
Meyer lemon olive oil
1 cup couscous
1/4 teaspoon cayenne pepper

FIRST: Season the steaks with salt and pepper. Let sit out, covered, at room temperature. Start a medium size fire in a BBQ. Place a medium sized pot on the stove filled with water. Heavily season with salt and place over high heat.

SECOND: Chop the tarragon and parsley together and mix with the olive oil, garlic, jalapeno, capers, anchovy, lemon zest, and green olive. Add lemon juice to taste, a little at a time.

THIRD: Place the asparagus in the boiling water and cook for 1 minute. Remove from the water and drain. Toss in a bowl with meyer lemon oil and salt to taste. Add the peas to the water and cook until tender. Toss in a bowl with meyer lemon oil and salt to taste. Reserve.

FOURTH: Bring 1 cup of water to a boil in a medium sauce pan. Add the couscous, stirring it in. Bring back to a boil. Turn the heat off and cover the couscous with a tight fitting lid. Let sit for 10 minutes. Remove the lid and fluff the couscous with a fork. Toss in the asparagus, peas and cayenne pepper. Season with salt and pepper and combine all of the ingredients.

NOW: Grill the steaks until medium rare (internal temperature of 120 degrees) about 10 minutes or so depending on the thickness of the steak. Let rest on a plate for 5 minutes.

THEN: Divide the couscous among 4 plates. Cut each steak in half on the diagonal. Place on top of the couscous and top with the salsa verde. Serve!

Check back for details on CA Living TV™ Season 7 airdates starting Sept. 2009 - and thanks for watching!

Back to Top