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There’s nothing quite as satisfying as cooking up the perfect plate of steak and potatoes. Indulge your inner chef with this recipe from award-winning Executive Chef Marc Quiñones from the Luminaria Restaurant at Santa Fe’s Inn & Spa at Loretto.

Photo by Steve Thornton

Recipes and food styling by Executive Chef Marc Quiñones, Inn & Spa at Loretto, Santa Fe

PRIME NEW YORK STRIP ASADO

Four 13 oz. New York Strip Steaks

7 Cipollini Onions, peeled

DIRECTIONS

Season liberally with Sea Salt & Cracked Black Pepper. In a heavy bottomed pan, add 1 tablespoon of butter, 1 tablespoon of Olive Oil and sear on both sides until desired temperature is achieved. Add Cipollini Onion during the last two minutes of searing your steaks and allow to brown. When steaks are done, brush with Brazilian Asado Sauce and let rest for 7 minutes tented in foil before slicing.

FOR BRAZILIAN ASADO SAUCE

7 Charred Tomatoes

2 oz. Brown Sugar

1 oz. Coriander

2 oz. Beef Stock

1 Yellow Onion

1 Head of Garlic, peeled

DIRECTIONS

Purée ingredients into sauce-like consistency

FOR PINOT NOIR REDUCTION

2 Cups of Pinot Noir Wine

I Cup of Beef Stock

DIRECTIONS

Add Wine into a sauce pot and reduce until the alcohol has been burned off. Add 1 Cup of Beef Stock and reduce until thick, or until the sauce can coat the back of your spoon.

FINGERLING POTATOES

4oz Green Garlic

10 oz Fingerling Potatoes

DIRECTIONS

Split Potatoes in half and boil in water for 12 minutes, or until they can easily be pierced with a fork. Cool them down in refrigerator. Add 1 tablespoon of butter and potatoes to a sauté pan and sauté until brown and crispy. During the last 1 minute of cooking, add chopped Green Garlic and toss until well combined.

PLATING

Stack fingerling potatoes on the plate. Cut steak in half to expose the perfectly cooked center, and lay on top of the potatoes. Drizzle with the Pinot Noir Reduction and Brazilian Asado sauce. Enjoy!