Courtesy Junghyun “JP” Park, chef and co-owner, Atomix, New York City
In New York City, Atomix serves a Korean tasting menu in a sleek, subterranean setting. A New York strip is from the same loin-end cut as a Kansas City strip, minus the bone. This recipe has plenty of fine-dining flourishes to enhance the steak’s umami and add a little spice. A Cabernet from Mendoza matches that zesty nuance.
- ½ cup soju or vodka
- ¼ cup mirin
- 2 tablespoons salt
- 2 cloves garlic, minced
- 4 8- to 10-ounce New York strip
- steaks (about 1½-inches thick)
- Seaweed sauce (recipe below)
- Horseradish relish (recipe below)
Combine soju, mirin, salt, garlic and ½ cup water. Let steaks marinate in mixture for 1–2 minutes.
Warm heavy-bottomed skillet over high heat. Working in batches of 1 or 2 steaks, sear both sides until brown. Reduce heat to medium and cook for about 5 minutes more on each side, or until probe thermometer inserted into thickest part of steak registers 125˚F for medium rare.
Let steaks rest for at least 5 minutes. Slice steaks across the grain. Spoon seaweed sauce onto plates. Arrange steak slices on top and dollop with horseradish relish. Place chopped romaine (recipe below) with brown butter on top of or next to steak. Serves 2–4.
- 1 tablespoon sugar
- 2 tablespoons soy sauce
- ¼ cup water
- 10 broken-up sheets gim (nori seaweed)
- ¼ cup canola oil
- 1½ tablespoons toasted sesame oil
Combine sugar, soy sauce, water, gim, canola oil and toasted sesame oil in blender and blend until smooth.
- 2 tablespoons fresh-grated or jarred horseradish
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon canola oil
- 1 teaspoon sugar
In bowl, mix together horseradish, rice wine vinegar, soy sauce, mirin, canola oil and 1 teaspoon sugar.
- 1 heart of romaine
- 5 tablespoons unsalted butter
- ½tablespoon pine nuts
- ⅛ teaspoon sugar
- ½ tablespoon fresh parsley minced
Halve romaine lengthwise. Warm skillet over high heat. Place romaine halves into skillet, ribs side down. Cook until charred, 1–2 minutes. Remove from heat. Cut into bite-sized pieces. Season with salt, to taste.
In skillet over low heat, toast pine nuts. Set aside. Melt butter over medium-low heat, and continue cooking. When butter begins to froth, reduce heat to low. Stir constantly until brown, 5–7 minutes. Add pine nuts, salt and sugar. Remove from heat, and stir in parsley. Pour over romaine to serve. Serves 2–4.
Carmelo Patti 2007 Cabernet Sauvignon (Mendoza). “It’s pretty special when your current release is a decade old,” says Jhonel Faelnar, sommelier and beverage director at Atomix, of this Luján de Cuyo Cabernet. “This is rustic and rugged in all the right ways, with bright acidity and a surprising medium-bodied style that sets it apart. Classic jalapeño and paprika flavors match well with the mild spice in the horseradish and the savory romaine hearts. Chewy tannins aren’t an issue here, as they refresh the palate with every bite.”