A recipe for Pepper Crusted Strip Steak comes from our new featured chef, Richard Rosendale.

Main Course
Serves 4

Strip Steaks
4 - 8 oz Strip Steaks
2 T - Black Pepper
tt - Salt
cup - Olive Oil
2 T - Butter For the Chocolate Salt
cup - Bittersweet Chocolate
1 T - Salt Beet Risotto
1 T - Olive Oil
1 T - Minced White Onions
1 Cup - Carnaroli Rice
2 Cups - Chicken Stock
1 Cup - Beet Juice
3 T - Parmesan Cheese
2 T - Butter Beet Foam
2 cups - Beet juice
1 - Vanilla pod (not scraped)
1 - Star Anise
1 - Orange
1 T - Soy Lecthin
tt - S & P
To Cook the Strips:
For the Chocolate salt, put the frozen chocolate and the kosher salt in a coffee grinder. Puree the salt and the chocolate together, but only for about 20 seconds until the salt and the chocolate are ground fine. Reserve in a cooler so that the salt does not melt. (if the chocolate gets to warm, it will begin to melt) For the Strip, rub, the steak with salt, oil, and black pepper. Heat a grill until hot enough to sear the steaks. Sear the steaks for 5 minutes on both sides or until cooked till desired doneness. Let the steaks rest for 10 minutes, while keeping them warm. Before serving the steaks, sprinkle with a little chocolate salt. For the risotto, heat the stock and beet juice together in sauce pot until hot. In another medium sauce pan, sweat the onions in a little olive oil, and cook until translucent. Add the risotto, and stir until coated in the oil. Next add the some of the beet stock, and cook until absorbed. Add a ladle at a time to the risotto, while the risotto is on medium heat. Stir occasionally, while adding more beet stock. The risotto should still have some bite to it, and not cooked until soft or mushy. Finish off the heat by adding the cheese and the butter. Adjust the seasoning with salt and black pepper. For the beet foam, juice the beets and add to a medium sauce pot. Reduce for 5 minutes. Squeeze the juice from an orange and add the zest as well. Heat the beet juice, orange juice, star anise, and vanilla pod in a small sauce pot to a simmer. Simmer for 8 minutes and season with salt and pepper. Strain, and add soy Lecithin. The sauce can be frothed with an electric hand blender. Place some of the risotto on the plate, followed by the beef, and then some of the froth. Garnish with some steamed seasonal vegetables.