Grilled NY Strip With a Purple Cabbage, Carrot and Snap Pea Stir Fry Over a Roasted Red Pepper Coulis





Its been a while and seems as if I have disappeared off the face of this earth. Don’t fear, I will not leave my loyal followers in the dust… I was merely taking a small detox break after a long summer of wine events and wine reviews. Cantinetta Vintners is back strong and ready for a winter season full of delicious menu ideas and great wine suggestions. Starting off the winter season, I have come up with my perfected red pepper coulis recipe. Of course, I was not the inventor of the red pepper coulis but after many trials in my test kitchen, I have come up with the easiest and most delicious recipe for anyone to try at home and impress all your guests…

I have served the red pepper coulis with a number of proteins such as grilled fish, shrimp, Italian Sausage, chicken or steak. Your choice, and they are all great. I made this recipe with a grilled New York strip. The “star” of this dish is the Coulis. The trick is to grill the red bell peppers to get that charred flavor and to emulsify the coulis just right. Basically to emulsify is to add olive oil slowly to a sauce while whisking or to the blender in order to make it smooth and silky…

The amount of red pepper coulis for this recipe will be approximately for 4 people depending on how much you plate for each… First you will need 2 medium red bell peppers. Cut them in halves and with fingers, core the seeds. Next heat a grill. I have a Breville countertop grill which works great. Even better, if you have a gas range, light a burner and char whole peppers right on the fire. When peppers are nicely charred and skin looks loose enough to peel, remove peppers from grill and peel the charred skin (as much as you can). Caution Hot! Believe me they burn… Remember a little charred skin does’nt matter, but a lot of skin leaves a bitter sensation in your mouth so be careful. Meanwhile, crush 2 medium size garlic cloves and place in a blender with the grilled red bell peppers. Pour 1/2 cups extra virgin olive oil into a measuring cup. Remember this, not all blenders are good blenders. You don’t need an expensive vitamix. The Ninja works just fine for much less. The trick is to have at least a 2 watt motor blender at home. Remember the small opening at the top of your blenders’ lid? Well, it’s not decorative…. Pulse contents of blender until smooth. Next blend on medium power, open the small hole on the lid and slowly add the 1/2 cups olive oil. Add a few dashes of sea salt, a dash of paprika powder, crushed black pepper and voila! Now you have a fancy sauce to impress in just minutes…

To make the NY Strip, first add sea salt and crushed black pepper to both sides of the steak. Heat a griddle pan on high on your stove with some extra virgin olive oil. When oil starts to lightly smoke, add the NY Strip and lower heat to medium high… Grill each side for 4 minutes, 8 minutes total for a perfect medium rare…

For the side dish I shred some purple cabbage, julienned carrots and snap peas and stir fried them in a wok. This will give the dish added freshness, crunch and color… First, heat some olive oil and garlic in the wok. When the garlic is golden, remove from the wok to prevent that burnt garlic taste on the veggies. Stir fry veggies until tender but still crunchy. No wok? No worries. Any sautee pan will work. And for the added garnish, I used baby sorrel leaves and watercress.

Red sauces generally go best with red wine. My wine pairing suggestion is the 2008 sustainably grown Tanterra Tannat Denominacion San Jose, Uruguay. If serving with shrimp or grilled fish, pair with a fresh and racy rosee from the Languedoc. Enjoy and please keep supporting . Remember, this site is to bring great quality wine suggestions and food pairings to help you save time and money. I don’t make a penny, it’s my passion… Cin cin!

Categories: Pairings

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