NY Strip with Cilantro Pico de Gallo by Chef Adrianne Calvo

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Chef Adrianne Calvo is cooking on The Hungry Post LIVE

On Thursday, May 14th at 3 PM take a break from your homeschooling or work hours (no one has to know) to make a juicy NY Strip with Miami Chef Adrianne Calvo.  Chef Adrianne is the chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Cracked Eatery by Chef Adrianne, and Red Fish by Chef Adrianne. 

Join us on May 14th at 3 PM on our Instagram LIVE.  We can’t wait to see you in the kitchen…virtually.

NY Strip + Roasted Tomato & Crispy Cilantro Pico de Gallo with Chef Adrianne Calvo

Ingredients

  • 1 cup red cherry tomatoes, halved
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon granulated sugar
  • 1 tablespoon olive oil
  • 1 tablespoon jalapeno, seeded, deveined, minced
  • 1 tablespoon lime juice
  • 1/4 cup white onion, minced
  • 1/2 cup cilantro
  • Kosher salt and pepper, to taste
  • 1 14oz NY Strip, trimmed
  • Kosher salt and pepper
  • Canola oil

Directions

Preheat the oven to 450 degrees Fahrenheit.

Place the tomatoes in a small mixing bowl and toss them with salt, sugar, and olive oil then, transfer onto a baking sheet.

Roast tomatoes in the oven for 12-15 minutes. Set aside.

Preheat a fryer (or pot with oil) to 375 degrees Fahrenheit. Flash fry the cilantro for 20 seconds.

Drain onto a plate lined with a paper towel.

Roughly chop the roasted tomatoes. 

In a mixing bowl, combine tomatoes,  onion, jalapeno, lime juice, and season with salt and pepper to taste. Add crispy cilantro right before serving. Heat a skillet to medium

High with canola oil just enough to coat the bottom. Season the steak generously with salt and pepper. Cook for 3-4 minutes on each side. Top with roasted tomato Pico.