2 hours serves 1-2

Seared New York Strip with Hominy Puree

Soubise is a traditional French onion sauce. We give it a new world twist with hominy and Pre New York Strip.

PREP: 15 min. ACTIVE: 20 min. PASSIVE: 1 hr. 25 min. DIFFICULTY Hard



  • 1 PRE New York Strip steak
  • 1 tbsp. olive oil
  • salt
  • pepper

    Soubise Sauce

    • 1 Spanish onion
    • 2 poblano peppers
    • 1 tomatillo
    • 3 tbsp. canola oil
    • ½ tsp. canola oil
    • ½ tsp. coriander seed
    • ½ tsp. cumin
    • ¼ tsp. oregano
    • 1/8 tsp. dried thyme
    • ¼ tsp. white pepper

      Hominy Puree

      • 2 cobs sweet corn
      • 1 Spanish onion
      • 3 cups water
      • 1 tbsp. canola oil
      • 29 oz. can hominy
      • 1 tsp. ground black pepper


      1. Preheat oven to 450F. Prepare two baking sheets: one for the poblanos and tomatillo, and the other for corn. Lightly oil both sheets.
      2. Bake until corn is golden and peppers form blisters, which typically occurs after about seventeen minutes. Remove peppers and cover to steam (15 minutes).
      3. Once steamed, remove skin and seeds. Remove corn from the oven and set aside to cool. Once cooled, cut off kernels and cut cobs into large chunks. Set both aside for later use.
      4. Sweat one julienned onion in saucepan over medium-low heat with remaining oil from peppers. Stir and cook until onions are clear and soft, which usually takes about thirty minutes.
      5. Add skinned peppers and tomatillo to a sauce pan and cook for ten minutes. Pour in a blender with the remainder of soubise sauce ingredients. Puree and set aside.
      6. Sweat one additional julienned onion in separate saucepan using method described above. Once onions are soft, add corn cobs and water, bring to a boil, and then simmer, which takes around 25 minutes.
      7. Add hominy, corn stock, corn kernels, and peppers. Simmer for another ten minutes. Puree all contents in a food processor to create hominy puree. Set aside.
      8. Season steak with salt and pepper. Lay steak in sauté pan with 1 tablespoon oil. Sear for 4-5 minutes per side, or to preferred doneness.
      9. Remove and set aside for 5 minutes. Serve with hominy puree and top with soubise sauce.
      10. Enjoy!


      Amount per 100g