Asador's Dean James Max Fancies Up Cowboy Chow
In part one of this week's Three Course Meal, we gave you a look at Dean James Max, concept chef of Asador In part two, we asked Max to complete our thoughts for us. In today's final installment he shares his recipe for a dish designed to be a Texas classic, cowboy steak with warm fingerling potato salad and black garlic butter.
I had the chance to try this dish out and from its warm, red center to its crispy edges, I had a hard time putting my fork down.
Cowboy Steak with Warm Fingerling Potato salad & Black Garlic Butter
18 oz cowboy steak
6 fingerling potatoes
3 tbsp crème fraiche
2 tbsp chopped chives
1 tsp of grain mustard
Black garlic butter
1 tbsp unsalted butter
1 clove black garlic
½ tsp dill
½ tsp chives
½ tsp parsley
Salt & pepper
First bring butter to room temperature.
In a bowl add butter, salt, pepper, dill, chives, parsley and black garlic clove and whip together.
Next, season both sides of steak evenly with salt and pepper. Grill steak on each side. (The amount of time will depend on your desired finished temperature.)
Boil the fingerling potatoes until tender, then place in a pan and bake in a warm oven for three minutes.
Remove potatoes from oven and add crème fraiche, chives and mustard and then season with salt and pepper.
After that, smash and mix ingredients until blended evenly. (Remember to smash, not mash, the potatoes to keep some of the texture.)
Lastly, place potato salad on plate, then steak on top and finish with a dollop of the butter.