New York Strip

Beluga Lentils, Saffron Aïoli, Pickled Huckleberries

Chef Vitor Mendes of Theodora | Brooklyn, NY
Yield: 2 servings

“When I was a kid, I thought lentils were a boring grain. When I started cooking professionally at The Modern, we had a dish with Beluga lentils on the menu that changed my perspective. We would add a few drops of Sherry Vinegar PDO from Spain and it would bring so much balance. For this dish, I added a seasonal berry to bring sweetness and to balance the savoriness of the steak and the saffron aïoli, which brings creaminess and binds it all together.” - Chef Vitor Mendes

---

Adapted by StarChefs  |  october 2024

INGREDIENTS

Pickled Huckleberries:
200 grams huckleberries
200 grams Sherry Vinegar PDO from Spain
50 grams granulated sugar
5 grams kosher salt

Saffron Aïoli:
.25 grams saffron
30 grams Sherry Vinegar PDO from Spain
25 grams Dijon mustard
1 whole egg
10 grams garlic
250 grams canola oil
Kosher salt
Granulated sugar

Lentils:
30 grams canola oil
40 grams brunoise shallot
30 grams chopped garlic
45 grams brunoise celery
30 grams brunoise carrot
Kosher salt 
Granulated sugar
50 grams tomato paste
200 grams beluga lentils, soaked in water overnight
50 grams Sherry Vinegar PDO from Spain
50 grams unsalted butter
7 grams chopped parsley
7 grams chopped basil
7 grams chopped cilantro
Ground black pepper

To Assemble and Serve:
8-ounce New York strip steak
Kosher salt
Ground black pepper
Neutral oil
50 grams unsalted butter
2 sprigs thyme
2 sprigs rosemary
Garlic
Maldon salt

METHOD

For the Pickled Huckleberries:
Place huckleberries in a nonreactive container and set aside. In a saucepan over medium-high heat, bring vinegar and 200 grams water to a boil. Stir in sugar and salt. Remove from heat and let cool. Once cooled, pour picking liquid over huckleberries to submerge. Cover and refrigerate for a minimum of 2 days.

For the Saffron Aïoli:
In a small nonreactive container, add saffron and 50 grams boiling water. Let steep 5 minutes. Transfer to a blender. Add vinegar, mustard, egg, and garlic. Blend on low speed, slowly streaming in oil until mixture is fully emulsified and a mayonnaise-like consistency is achieved. Season with salt and sugar. Transfer to an airtight container and reserve.

For the Lentils:
In a large pot over medium flame, heat oil. Add shallot, garlic, celery, and carrot. Season with salt and sugar. Sauté until vegetables are cooked through and soft. Add tomato paste. Once paste begins to stick to the bottom of the pan, add lentils, stirring constantly. Deglaze pot with wine. Add 800 grams water. Bring mixture to a boil, then reduce heat and let simmer, stirring every 5 minutes. Continue to simmer until lentils are tender. Stir in butter and herbs. Season with salt and pepper. Keep warm.

To Assemble and Serve:
On a work surface, generously season steak with salt and pepper. Let sit 30 minutes at room temperature. In a cast iron pan, heat oil until smoking. Add seasoned steak and sear 4 minutes. Flip and sear additional 4 minutes, or until a crust forms. Reduce heat and add butter, thyme, rosemary, and desired amount garlic. Cook 2 minutes, continuously basting steak until the internal temperature of the steak reaches 135°F. Using tongs, remove from pan and let rest 5 minutes. Once rested, slice into 4 pieces.Season with Maldon salt and set aside. On a serving plate, place 1 large scoop Lentils. Drizzle with desired amount Saffron Aïoli. Place desired amount Pickled Huckleberries around Lentils. Top with sliced steak and serve.

---