New York Strip steak with Andiamo

Andiamo Executive Chef Jim Oppat joined us on The Nine to whip up New York Strip steak. Watch in the video player above.

Find the recipe below.

New York Strip Steaks alla Rosalie
8-10    ounces        Boneless NY Strip steaks (plan 1 steak per person)
8    fl oz        Olive Oil
2    fl oz        Red Wine
2     cloves        Garlic, minced
2-3    sprigs        Fresh Thyme and Rosemary, leaves only, chopped
1    teas        Black Pepper, freshly milled

½     pound        Baby Arugula
1    Tbls        Extra Virgin Olive Oil
1    teas        Lemon Juice, fresh squeezed
4    ounces        Parmigiano Reggiano, shaved
1    recipe        Horseradish Salsa Cruda from below

Horseradish Salsa Cruda
Ingredients: (enough for 4-6 steaks)
1    quart        Heirloom Tomatoes, diced
3    each        Green Onions, minced
3    Tbls        Fresh Basil Pesto
¼    cup        Extra Virgin Olive Oil
2    Tbls        Balsamic Vinegar
2    Tbls        Capers, rough chop
2    Tbls        Fresh Basil, chiffonade
2    Tbls        Fresh Parsley, chopped
½    cup        Pitted Olives, rough chopped
2    Tbls        Horseradish prepared
To taste        Salt and Pepper


1.    Combine all of the above ingredients together in a mixing bowl.
2.    Mix thoroughly to blend and season as needed with salt and pepper.
3.    Best prepared a day ahead of time to allow the flavors to marry together.

Cracked Peppercorn-Burgundy Wine and Shallot Butter

4    cups        Shallots, Minced
30    cloves        Garlic
3/4    cup        Mixed Peppercorns, toasted and cracked
12    cups        Burgundy wine
10    lb        Whole Unsalted butter
as needed        Salt and pepper to taste
1    cup        Chopped parsley

1.    Place the wine, garlic, and the shallots in a pan and reduce until almost dry.
Cool and add all other ingredients blend until smooth.
2.    This is used to melt over the steaks right when they come off of the grill.  Slice into thin coins and place over the hot steaks, it will melt and glaze them naturally.

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