From Chef Christian Reynoso
Ingredients
Serves 4
- 1 ½ cups cauliflower, chopped into very small florets
- 1 ½ cups carrot, sliced ¼-in thick
- 1 ½ cups celery, sliced ¼-in thick
- 1 red Fresno or jalapeno chili, stemmed, seeded, and finely chopped
- 2 Tbsp kosher salt or 1 Tbsp fine sea salt, plus more to season steaks
- ½ cup Castelvetrano olives, pitted, and chopped
- 3 large garlic cloves, finely chopped
- 1 tsp dried oregano or 2 Tbsp fresh oregano leaves
- ½ tsp celery seeds
- ½ tsp red pepper flakes
- ¼ tsp coarsely ground black pepper, plus more to season steaks
- ½ cup white wine vinegar
- ½ cup 51-49®, plus more for grilling steaks
- 1 ½ lb New York strip steaks, about 1½-in thick
Giardiniera is taking center stage in kitchens, captivating chefs with its vibrant flavors—a trend spurred by popular shows like The Bear. This recipe celebrates Chicago-style Giardiniera made using Corto’s 51-49® Extra Virgin Olive Oil & Sunflower Oil Blend, enhancing the rich contrast of vinegar with fresh vegetables like cauliflower, carrots, celery, and spicy peppers. Perfect as a sauce or condiment, the Giardiniera elevates a grilled steak or a classic steak sandwich, making it a versatile addition to any dish. Embrace the punchy, rich flavors of this delightful Italian-American preserve. This recipe calls for grilling New York strip steaks, however, other steak cuts also work with this recipe.
Directions
To start, make the Giardinera. In a large bowl, toss the cauliflower, carrot, celery, and jalapeno together with salt. Place in a perforated pan or colander over another bowl and allow the mixture to drain at room temperature for 2 hours, tossing occasionally.
In a separate large bowl, add the olives, garlic, oregano, celery seed, red pepper flakes, black pepper, white wine vinegar, and 51-49®. When the vegetables are done draining, add them to this bowl and toss to combine. At this point you can keep the Giardiniera in the refrigerator for up to two weeks or use immediately.
Season the steaks with salt and pepper. Heat a grill, grill pan, or skillet on high heat. Drizzle enough 51-49® to coat the pan and once hot, cook the steaks to desired doneness. Remove from heat and let rest for 10 minutes.
While the steaks are resting, scoop the desired amount of the Giardiniera into a non-reactive skillet or saucepan, along with some of the liquid marinade. Heat over medium until the vegetables soften slightly. Spoon over the steak and serve.