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Chef’s Corner
The Grand Strip Steak with Asparagus Ceviche
Yields 2 servings
Michael Cordúa
Celebrated Chef Michael Cordúa has
been a consulting chef for our airline
for more than 20 years. He is currently
the owner and executive chef of seven
award-winning Houston-area restaurants.
As a popular trail-blazer of Latin cuisine,
he has appeared on numerous television
programs and has been featured in various
culinary publications. We invite you to try
his recipe for The Grand Strip Steak with
Asparagus Ceviche.
Asparagus Ceviche
1
pound jumbo green asparagus,
1 inch diagonal slices
2
lemons, juiced
2
limes, juiced
2
tablespoons extra virgin olive oil
1
garlic clove, pressed or finely minced
1
medium red bell pepper, julienned
1
jalapeno, seeded and finely julienned
¼ small red onion, julienned
¼ cup cilantro, finely chopped
Salt and pepper
Directions
1
Place the asparagus in boiling water
for 3 minutes
2
Transfer the asparagus to ice water
to prevent over cooking
3
Drain and pat dry with paper towels
4
Toss with the remaining ingredients,
and salt and pepper, to taste
The Grand Strip
2 16 ounce boneless New York strip steaks
1 tablespoon oil
Fresh cracked black pepper
Kosher salt
Directions
1
Rub half of the oil on all sides of the
strip steaks
2
Season all sides with fresh cracked
black pepper
3
In a cast iron skillet over medium high heat,
cook until the international temperature is
140F (3-5 minutes per side)
4
Transfer steaks to a plate and allow to rest
15 minutes before slicing into ¼ inch slices
5
Season steak with kosher salt before serving
CHEERS !
Cosentino The Cab 2009, California
Cedar, rich black cherries and plums mark the best of California Cabernet, and winemaker Mitch
Cosentino has proven to be a master with the grape. This wine would be excellent with rich red meats.
-
Doug Frost, Master Sommelier and Master of Wine
Chef’s Tip
If you’re feeling more adventurous and it’s
available in your area, use American Bison
for this recipe. Bison is an excellent option
that is leaner, slightly richer and sweeter in
taste than beef.