The Two-Five Strip Steak from Red Rooster Harlem

By Marcus Samuelsson |

Prep Details

Servings: 4

Total time: 2.5 hours


For the Wu Wu Sauce (8 servings):
1/2 yellow onion, chopped
1 small carrot, chopped
1 stalk celery, chopped
1 teaspoon olive oil
1/2 poblano pepper
1/2 jalapeno pepper
1 plum tomato
Pinch star anise
1-2 black peppercorns
Pinch all spice
4 ounces tamarind paste
3 tablespoons balsamic vinegar
1/2 cup pinot noir
2/3 cup rich beef stock
1 1/2 tablespoon sherry vinegar
Molasses to taste
Black pepper to taste

For the Steak:
4 (1 inch thick) boneless New York Strip Steaks
Salt and pepper to taste

For the Yellow Wax Beans:
8 ounces yellow wax beans
1/2 tablespoon olive oil
Salt and pepper to taste

For the Potatoes:
6 ounces fingerling potatoes
1/4 cup Kosher salt
1 bunch thyme
2 bay leaves



Red Rooster Two-Five Strip Steak by Marcus Samuelsson

For the Wu Wu Sauce:

Carmelize the carrots, celery and onions in oil. 

Meanwhile, char the peppers and tomatoes on the grill. Peel the peppers and remove the seeds. Add the peppers and tomatoes to the mirepox. Next add the dry spices and toast until oils are released from the aromatics.

Add tamarind and deglaze with the vinegar and wine. Reduce this by half and then add the beef stock. Cook for 2 hours.

Off the fire add the balsamic and the molasses. Blend smooth in a blender and season accordingly, you may need to add beef stock to loosen up sauce a bit.

For the Steak:

Heat a grill pan to high. Season the steak liberally with salt and pepper on both sides, and grill to desired temp. Rest at least 5 minutes before serving. When ready to serve, slice on the bias.

For the Beans and Potatoes:

Trim the yellow wax beans and char in a black cast iron pan with salt and pepper and the olive oil.

Place fingerling potatoes on a bed of salt with the thyme and bay leaves and roast at 300 degree until fork tender. Then crisp the potato in a cast iron pan. Serve the steak on a bed of beans and potatoes with the sauce drizzled on top and extra on the side.