New York Steak with Cantaloupe Risotto | Max’s Bistro

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New York Steak with Cantaloupe Risotto

| Max’s Bistro

Irresistible textures and sweet flavors pair perfectly with a prime filet.

Ingredients

Harissa New York Steak

  • Rub steak with Harissa spice, and salt & pepper to spice level preference.
  • Grill to preferred temperature. Let the steak rest off the heat for 2-4 minutes before slicing.

Melon Risotto

  • 1 cup cooked arborio rice

  • 3 tablespoons mascarpone

  • 3 tablespoons fresh pureed cantaloupe

  • 1 1/2 tablespoons white wine

  • salt & white pepper to taste

Sautée all risotto ingredients together.

Arugula Salad

  • Arugula salad mix or greens

Chile Honey Almonds

  • 1 cup whole, skin-on honey-chile almonds
  • 1/2 cup honey
  • 1 tablespoon mild chile powder
  • 1/2 teaspoon cayenne pepper.

Coat almonds with honey and spices.

Slowly roast them on a parchment-lined sheet pan at 350 degrees for 8-15 minutes.

Remove from oven when honey has begun to slightly caramelize and the almonds have toasted. Let cool.

Cantaloupe champagne vinaigrette

  • 1 1/2 cup pureed fresh cantaloupe
  • 1/4 cup champagne vinegar
  • 1 small shallot, finely minced
  • 3/4-1 1/2 cups salad oil
  • granulated sugar & salt to taste

Blend all ingredients together in a food processor except the oil.

Slowly add the oil in a slow stream as the mixture blends.

Stop once the vinaigrette has thickened enough to coat the back of a spoon.

Compressed Mint Cantaloupe

  • 1 cup small cantaloupe, diced
  • 2 tablespoons fresh minced mint
  • granulated sugar to taste

Mix all ingredients together and seal in a bag with a food vacuum sealer. Let sit for 1 hour before use.

Directions

To assemble:

  • Portion risotto in center of plate.
  • Plate steak to side of risotto.
  • Place salad greens opposite steak, drizzle with vinaigrette, sprinkle with almonds and compressed cantaloupe.

Recipe courtesy of  Chef McKinzie Klein of Max’s Bistro