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


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


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 

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