Chef Britt Rescigno’s New York Strip Venetian Cicchetti

Juicy New York Strip served on crusty, garlic-y bread with Boursin cheese and sun-dried tomatoes.

Total Time: 30 min

Servings: 2–4

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Ingredients

• 1 10-ounce Pre® New York Strip Steak

• 1 loaf sesame seeded baguette

• 2 tablespoons olive oil

• 3 to 4 garlic cloves, peeled and sliced in half

• 1 5.3-ounce package garlic Boursin cheese

• 1/4 cup marinated sun-dried tomatoes, chopped

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Instructions

1. Slice baguette 1” thick, Toast bread in olive oil just to get some crunch on the outside while leaving the inside soft. Rub with garlic raw garlic once toasted.

2. Season steak with salt and pepper a half hour before you are going to prepare. Cook your steak to rare to medium rare. Rest and allow to cool to room temperature. Slice as thin as you can.

3. Plating and serving: Take your bread, spread Boursin from edge to edge (don’t be skimpy, it’s delicious), add a few pieces of your beautifully cooked and sliced steak, sprinkle with flaky salt, and drizzle with EVOO, garnish with your sun-dried tomatoes and a basil leaf.