New York Steaks with Golden Raisin Sauce and Asparagus Salad

Metric version of recipe

Yields 8 portions

Ingredient Amount
For the raisin sauce  
Garlic cloves, peeled 1 cup
White onion, chopped ½ cup
Golden raisins 2/3 cup
Fennel bulb, chopped ½ cup
Chiles de arbol, seeds and stems removed 4 ea.
Grapeseed oil ½ cup
Olive oil, extra virgin ½ cup
White anchovies 4 ea.
Egg yolks 4 ea.
Buttermilk 1 cup
Heavy cream ¼ cup
Champagne vinegar (or cider vinegar) 1 Tbsp.
Salt 2 tsp.
Black pepper, freshly ground, or as needed ¼ tsp.
For the asparagus salad  
Asparagus, jumbo spears, woody ends trimmed (2 lb. 3 oz.) 32 ea.
Olive oil, extra virgin 2 Tbsp.
Salt ½ tsp.
Black pepper, freshly ground ¼ tsp.
For the steaks  
New York strip steaks (or beef strip loin) 16 oz. 4 ea.
Olive oil, extra virgin 2 Tbsp.
Salt 2 tsp.
Black pepper, freshly ground 1 tsp.


  1. Make the raisin sauce. Combine the garlic cloves, onion, golden raisins, fennel, chiles de arbol, grapeseed oil, and olive oil in a medium saucepan over medium heat. Lightly fry the ingredients until the garlic is lightly golden and soft and the raisins begin to puff, about 5 minutes. Add the anchovies, remove from the heat, and let cool to room temperature.
  2. Transfer the cooled ingredients with the oil to a food processor fitted with a steel blade. Blend until fairly smooth, about 1 minute. Remove from the food processor and set aside in a medium bowl.
  3. Add the egg yolks, buttermilk, and cream to the purée and whisk until thoroughly combined. Add the vinegar, salt, and pepper. Adjust seasoning to taste. Refrigerate (you should have approximately 3 cups).
  4. Prepare the asparagus salad. Peel the lower half of each spear with a vegetable peeler while you bring a large pot of lightly salted water to a boil. Blanch the asparagus in salted boiling water for 1 to 2 minutes so that the asparagus is just barely cooked at the center. Remove with a slotted spoon and chill in ice water. Cut the asparagus into halves or quarters, depending on the size. Toss the asparagus in the oil. Lightly season with salt and pepper.
  5. Preheat a charcoal grill to medium-high heat, or build a fire with coals and let it burn down until the coals are glowing red with a thin coating of white ash. Spread the coals out in a single layer.
  6. Prepare the steaks while the grill or coals heat up. Lightly rub the staks with the oil and season with the salt and pepper. Grill the steaks to medium rare (145°F), turning occasionally, about 25 minutes. Allow to rest for 5 to 10 minutes.
  7. Carve the steaks into ¼-inch-thick slices. Divide the slices among 8 dinner plates (about 6 slices per plate). Spoon 1/3 cup of the raisin steak sauce over the slices. Finally, divide the asparagus salad among the plates and serve.

Additional tips

Recipe credit: Robert Del Grande for the California Raisin Marketing Board, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Thursday, Nov. 2, 2006.

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