This recipe is our 500th recipe video and it is only fitting that it is produced with the chef that produced the Times’ very first recipe video almost three years ago — Jeff Cala of Latitude 43.
That first video, Salmon with Cara Cara Orange Relish, is a good example of Cala’s cutting edge cuisine.
Having the chance to do another video, this time he chose to create a Delmonico Steak Salad served over a Watermelon Plank. This recipe not only celebrates the season when watermelon is available, but the salad combination provides a light and refreshing accompaniment to the steak.
A steak that is normally served in a quality restaurant is aged, in this case about 25 days. According to the National Cattleman’s Beef Association, “aging is a critical management practice that can improve the consistency of beef tenderness.” Of the desirable attributes of beefsteaks, tenderness is most in demand by consumers, and this is the primary reason for postmortem aging. The aging process, however, also improves the flavor.
In addition to the aging, Cala likes to grill the steak after marinating it for a minimum of four hours.
Because the steak will be served over a salad, you will want to cut out the piece of fat typically found in the center of a rib-eye, but only after finishing the grilling process and before serving.
After grilling you always want to let the steak or meat “rest for at least two or three minutes,” so that the juices can flow back into the meat. While it is resting, you can mix the arugula with some basil oil, toss with some feta cheese and place over a plank of watermelon. The watermelon is a thin slice shaped into a rectangle.
Believe it or not, there is some controversy about which cut a “Delmonico steak” actually is. It is probably due to the fact the restaurant and the menu is so old. According to the current Delmonico’s website, “The ‘Delmonico Steak’ … originated around 1830 as the house cut at Delmonico’s Restaurant in New York City, and is now seen on menus in restaurants and supermarkets across the nation.” According to them, the steak is “boneless rib-eye, perhaps the best, rarest and most desirable steak on the market.”
Whatever the facts about the Delmonico steak, this recipe is delicious. We would like to thank Jeff Cala of Latitude 43 restaurant for helping us celebrate 500 delicious recipes that are all available for your enjoyment.
Delmonico Steak Salad Over a Watermelon Plank
Ingredients
1 rib-eye steak
Small salad containing orange, watermelon, shaved fennel and radishes
1 cup summer arugula
1 watermelon plank
Basil oil
1/2 cup feta cheese, crumbled or cubed
1/2 cup feta creme (emulsion of feta, heavy cream, and garlic)
Micro-Greens
For marinade:
Worcestershire sauce
1/2 cup olive oil
rosemary, sprig
thyme, sprig
1 clove garlic
salt and pepper, to taste
Instructions
1. Marinate steak and allow to sit and absorb flavor. (see below for marinade)
2. Mix feta cheese, arugula and basil oil in small bowl. Place salad on top of the watermelon plank.
3. Over a hot grill or grilling pan, grill the steak your desired cooking length, and allow to sit for one to two minutes before slicing.
4. Slice steak and remove the fat in the center.
5. Place steak over arugula and watermelon. Top the steak with orange, watermelon, fennel and radish salad. Add micro greens on top.
6. Plate with feta creme, as well as basil oil.
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Recipe courtesy of Jeff Cala of Latitude 43, Gloucester, MA, 2012.
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