New York Strip with Chickpea and 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

Friday, March 21st, 2025

This decadent steak pairing masterfully created by our culinary team is the perfect match for the Davis Estates Oakville Cabernet.

Ingredients

Serves 2 to 4

Chickpea and Piquillo Pepper Puree

1½ cups chickpeas
½ medium yellow onion diced
2 garlic cloves
2 roasted piquillo peppers
½ cup of water or veggie stock

Chermoula

1 parsley bunch
1 cilantro bunch
2 garlic cloves
2 teaspoons paprika
2 teaspoons cumin
½ lemon, juice
salt and pepper to taste

Fingerling Potatoes

1½–2 pounds fingerling potatoes
Salt
½–1 cup chermoula sauce (see recipe included)

New York Strip Steak

1 tablespoon vegetable oil
1-2 24 ounce New York Strip Steak
3 springs thyme
2 cloves garlic
salt and pepper to taste

Method

Chickpea and Piquillo Pepper Puree

In a medium saucepan, heat olive oil over medium heat.
Add diced onion and garlic. Cook until soft but not browned, about 5 minutes.
Add chickpeas, roasted peppers, and the stock or water.
Simmer uncovered for 15–20 minutes, until chickpeas are very soft and liquid is slightly reduced.
Transfer to a blender or use an immersion blender to purée until smooth. Add more liquid if needed for a creamy texture.
Taste and season with salt and pepper as needed. Serve warm.

Chermoula

Roughly chop parsley and cilantro, removing thicker stems.
Place all ingredients in a food processor or blender.
Pulse a few times until you get a coarse or smooth paste, your choice!
Taste and adjust seasoning or lemon juice as desired.

Fingerling Potatoes

Place potatoes in a large pot, cover with cold water, and add a good pinch of salt.
Bring to a boil, then simmer until potatoes are fork-tender (about 15–20 minutes).
Drain and let cool slightly. Cut into bite-size pieces.
Toss warm potatoes with enough chermoula to coat generously. Serve warm or at room temperature.

New York Strip Steak

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.

The rich New York Strip is perfectly complemented by a creamy chickpea and piquillo pepper purée, adding earthy-sweet depth integrate seamlessly with our Oakville Cabernet enhancing the dish’s intensity and complexity.