New York Strip, Chickpea & Piquillo Pepper Puree

Name: Shrimp Ceviche with Avocado and Tomato
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6 to 8 servings
Cuisine: Mexican
Ingredients: 1 onion, peeled and quartered; 2 lemons, sliced into four rings; 9 cloves garlic, crushed; 1 tablespoon coriander seeds; 3 tablespoons salt; 4 quarts of water; 1 pound size 16-20 shrimp, peeled and de-veined; 1 avocado, mashed; 2 tablespoons red onion, chopped fine; 2 tablespoons Serrano pepper, chopped fine; 2 tablespoons cilantro, chopped; 1 lime, juiced; Salt to taste; 2 Persian cucumbers, diced the same size as tomatoes; 1 ½ cups or 8 ounces tomato, diced; ¼ cup red onion, chopped fine; 1 lime, juiced; 2 tablespoons cilantro, chopped; Salt to taste

Posted at 21:57h in Cabernet Sauvignon, Recipes by Concierge Davis Estates

This refreshing recipe is created by our amazing culinary team to pair perfectly with our 2019 Davis Estates Oakville Cabernet. Order a bottle HERE to try the pairing at home!

Chickpea & Piquillo Pepper Puree
makes 15oz
1 ½ cup chickpeas
½ onion diced
2 garlic cloves
2 roasted peppers
½ cup of water or veggie stock

Chermoula
2 cups
1 parsley bunch
1 cilantro bunch
2 garlic cloves
2 tsp paprika
2 tsp cumin
½ lemon juice
salt and pepper to taste

New York Strip
1 tablespoon vegetable oil

One 24ounce New York Strip Steak

3 sprigs thyme

2 cloves garlic

Salt and pepper to taste

METHOD

for Chickpea Puree

in a medium saucepan, Saute onions and garlic in extra virgin olive oil until softened but not browned.

Add chickpeas and roasted peppers, add stock or water and bring to a simmer over medium high heat for 20 minutes until everything is softened.

Pour into a blender and run on medium high until everything is combined and smooth.

For Chermoula

Chop parsley and cilantro, remove the thicker stems.

Combine the herbs and other ingredients in a food processor.

A few long pulses should give you good consistency, to your preference.

Add salt and pepper to taste.

New York Strip

Thoroughly pat steak dry with paper towels. Just before cooking, generously season with salt and pepper

Heat a heavy bottom skillet over medium-high heat, add oil and swirling to coat. Once the oil is very hot, add steaks to the skillet. Sear the steaks on the first side for 4 minutes until a brown crust has formed then flip and cook another 3-4 minutes. Using tongs, turn the steak on its sides to render the white fat and sear the edges (1-minute per edge).

Reduce heat to medium and immediately add 2 tablespoons butter, sprigs of thyme and garlic cloves. Spoon the butter sauce over the steak, tilting the pan to get butter on your spoon. Continue spooning the sauce over the steak for a minute or until the steak is about 5-10 degrees from your desired doneness (the temperature will continue to rise another 5-10 degrees while steaks rest).

Transfer steak to a cutting board, loosely cover and rest 10 minutes before slicing.

WINE PAIRING SUGGESTIONS

If you’re looking for more pairing options, here are a few additional suggestions:

2021 Merlot: Its earthy profile pairs well with the chickpeas.
2021 Napa Cabernet: This wine’s freshness beautifully complement the chermoula.

View All Davis Estates Wines

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