Description
A recipe for Spicy California Raisin-Wine Sauced New York Strip With Warm Green Bean-USA-Grown Peanut Salad

Ingredients

• New York Strip
  
• 2 tablespoons chopped garlic
  
• 2 tablespoons cumin
  
• 2 tablespoons ground coriander
  
• 1 1/2 tablespoons salt
  
• 1/4 cup olive oil
  
• 6 New York strip steaks (about 12 ounces each)
  
• Spicy Raisin-Wine Sauce
  
• 1/2 cup red wine
  
• 1/4 cup California raisins
  
• 1 tablespoon honey
  
• 2 tablespoons Dijon mustard
  
• 1 teaspoon chopped fresh oregano
  
• 1/2 tablespoon chopped cilantro
  
• 1 teaspoon chipotle peppers canned in adobo sauce
  
• 1/2 tablespoon chopped shallot
  
• Salt and pepper to taste
  
• Warm Green Bean Salad
  
• 2 tablespoons olive oil
  
• 1 1/2 pounds fresh green beans, trimmed and blanched
  
• 2 tablespoons chopped shallot
  
• 1/2 cup roasted red peppers, cut into matchstick-size pieces (julienne)
  
• 1 cup roasted USA-grown peanuts
  
• 2 tablespoons chopped fresh parsley
  
• 1/4 cup balsamic vinegar
  
• Salt and pepper to taste

Preparation
Combine garlic, cumin, coriander, salt and olive oil in small bowl and mix together. Rub onto steaks and arrange in shallow dish; refrigerate 1 to 2 hours.

In small saucepan, heat wine just to boiling for sauce. Measure raisins into small bowl and pour wine over; let stand 10 to 15 minutes until raisins are soft. Add remaining ingredients and puree in food processor or blender; set aside.

For salad, heat oil in large skillet and sauté shallot over medium-high heat 2 to 3 minutes. Add remaining ingredients; cook until heated through and beans are tender-crisp.

To serve, remove steak from refrigerator; drain and grill over high heat for 4 minutes per side until preferred doneness (145°F for medium rare). Remove from grill and drizzle with raisin wine sauce. Serve with green bean-peanut salad.

Nutrition
no information available

Serves
Serves: 6

Variations
no information available