Our New England Living Chef Series is all about steak. Smith & Wollensky’s Matt King joins Rachel Holt in the Clarke Sub-Zero and Wolf Showroom for a lesson on how to choose the right cut of beef and dives into all things American Wagyu.
Manhattan Cut American Wagyu Sirloin
Season with Salt and Pepper
Brown on every side over hot grill
Rest steak for 5-10 minutes
Carrots
1 Dz. Baby Tri Color Carrots
1 Tbsp Olive oil
½ tsp Paprika
¼ tsp Cumin
1 tsp Agave
1 tsp Pistachio
Salt and Pepper to taste
Preheat oven to 425
Place carrots on a sheet pan and drizzle with olive oil.
Mix the paprika and cumin, rub on the carrots.
Roast for approximately 20 minutes, time will vary based on the size of your carrots.
Toss with agave, salt and pepper, garnish with chopped pistachio.
Chimichurri
1 Tbsp Chopped Garlic
½ Cup Minced Shallot
1 Tbsp Lime Juice
1 Cup Extra Virgin Olive Oil
½ Cup Red Wine Vinegar
¼ Cup Chopped Oregano
1 Cup Chopped Parsley
1 Cup Baby Spinach
Salt and Pepper to taste
Mince the Shallots and Chop the garlic
Wash and chop the herbs
Combine all ingredients except the oil in a blender.
Puree adding the oil slowly to emulsify.
Season to taste with salt and pepper.
Wine Pairing: Terrazas Reserva Malbec
New England Living TV is sponsored by Sub-Zero and Wolf appliances, Clarke Appliance Showrooms, Kohler, 7 Tide and Supply New England.
