Recently, South Fork Catering Co. was grilling at the Franklin Farmers Market, and we featured different cuts of meat from four different producers: Bear Creek Farm, Tavalin Tails, Fly Family Farm and Peaceful Pastures.
For this week’s recipe, I grilled a beautiful Wagyu New York strip steak from the Fly Farm that was simple seasoned with salt and pepper, just to let the flavor and quality of the local beef to shine through, and it was delicious!
I picked up some little cherry tomatoes from Lauren at Bloomsbury Farm, as well as fresh sweet corn from Cam at Conry Farm. Everything was so fresh and delicious; it is so worth buying local produce! I hope you can make it out to the market this weekend.
For the steak
- 1 8oz. Wagyu NT strip, 1 inch thick (The Fly Farm)
- ½ tsp. olive oil
- 1 tsp. sea salt
- ¼ tsp. fresh ground black pepper
For the salad
- 2 ears of sweet corn (Conry Farm)
- 1 pint of cherry tomatoes (Bloomsbury Farm)
- Handful of parsley leaves (Rosecreek Farm)
- 2 tsp. olive oil
- 1 tsp. Sherry vinaigrette
- ½ tsp. salt
- Touch of black pepper
Fire up the grill. Season with salt and pepper and allow the steak to come to room temp on a platter. Shuck the corn and rub a little oil on to it, season with salt and place on the grill.
Be sure to turn the corn often, and when it begins to char on all sides, take off the grill and set aside to cool slightly.
Halve the tomatoes and reserve in a bowl, add the parsley leaves and set aside for later. Once the grill is hot, rub a little oil on the steak and then place on the hot grill and close the lid. Grill for one minute, then turn over and grill for one minute more (you might need to turn down the grill or adjust the coals if it’s burning too hot). Flip the steak once again and continue to grill until a meat thermometer reaches 130 degrees for medium-rare and 140 for medium. When done, reserve to a clean serving platter and allow the steak to rest for 10 minutes.
Trim the corn kernels form the cob and add them to the tomatoes and parsley. Add the salt, pepper, olive oil and vinegar, and toss lightly.
Once the steak has rested, slice into ¼ inch slices, and while the steak is on the cutting board, add the corn and tomato salad to the serving platter and stir to incorporate the steak juices accumulated during the resting period.
Now, place the steak over the salad and finish with a touch of fresh ground black pepper and maybe a splash of olive oil. Enjoy!
Michael R Martin
South Fork Catering Co.