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Local Recipe: Prime New York Steak For Two

Mesa Verde Executive Chef, Chris Chun, Shares His Recipe for Prime New York Steak With Roasted Green Garlic Bulbs and Feta Salsa Verde (Costa Mesa, CA)
Recipes From Mesa Verde Country Club: Executive Chef, Chris Chun, Shares His Recipe For 'Prime New York Steak For Two' with I Heart Costa Mesa
Beautiful Presentation of Prime New York Steak with Roasted Green Garlic Bulbs and Feta Salsa Verde by Mesa Verde Country Club's Executive Chef, Chris Chun

Photos: Brandy Young

Just in time for Valentine’s Day, this recipe comes to us from Executive Chef of Mesa Verde Country Club, Chris Chun, who’s sharing a romantic, seasonal, special-occasion meal perfect for surprising your sweetie. Just light some candles, open a bottle of wine and voila! 


“Our Prime New York Steak recipe is truly delicious. It’s our Spanish, tapas-style version of a classic, crowd-pleasing meal. We start with an Aleppo crème fraîche, then layer on crispy, fingerling potatoes and tender, juicy steak seared to perfection. We then add roasted, green-garlic bulbs and top it all with our feta salsa verde (which almost serves as a chimichurri sauce.) It’s a unique but satisfying, all-in-one dish that’s sure to impress even the most discerning guests. Enjoy!” – Chef Chun



2 – 12-oz Prime New York Steaks

4 – Green Garlic Bulbs, Whole

1/2 Cup Feta Cheese

1/2 Cup Olive Oil

4 Tbsp Finely-Minced Parsley

4 Tbsp Finely-Minced Cilantro

4 Tbsp Minced Capers

2 Cup Fingerling Potatoes

2 tsp Aleppo Pepper Powder

1/2 Cup Crème Fraîche

1 Lemon, Juiced


For The Crème Fraîche:

Combine Aleppo pepper, crème fraîche and lemon juice. Season with salt and pepper and set aside.

For The Feta Salsa Verde:

Combine parsley, cilantro and capers together, then add olive oil until the mixture reaches the thick consistency of chimichurri. Crumble feta cheese with hands and add into mixture. Season with salt and pepper, to taste. Set aside.

 For the Roasted Green Garlic Bulbs:

Split each garlic bulb in half, lengthwise. Lightly brush green-garlic bulbs with olive oil and season with salt and pepper. Place the bulbs flat-side down on a sheet pan and roast in 375-degree oven for 20 minutes.

For the Fingerling Potatoes:

While the garlic is roasting, blanch the whole, fingerling potatoes in boiling water until al dente, about 15 Minutes. Set aside to cool. Immediately before you are ready to serve the dish, cut potatoes in half and deep fry until crispy, about 5 minutes. Season with salt and pepper.

For the Steaks:

Pan sear steaks in olive oil on high heat until meat has a dark sear. Finish in 350-degree oven for about 15 minutes or until they reach an internal temperature of 110 degrees


Assemble The Dish For Serving As Follows: Crème Fraîche On The Bottom, Layered With Fingerling Potatoes Then Topped With The Steak. Garnish With Garlic Bulbs And Feta Salsa Verde. Serve Immediately.

About The Author

The Mesa Maven

The Mesa Maven is a writer, entrepreneur, community organizer and – most importantly – Costa Mesa Superfan!!! She’s simply mad for this Mesa On The Coast and all the creative, independent, amazing, everyday things happening in our sunny backyard. The Maven lives with her husband, two kids and guinea pig…in Costa Mesa, of course!

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