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Chef Jamie Bissonnette makes New York Strip Steak with asparagus a la plancha, pickled ramps, cauliflower a la grecque, and sweet cicely on the Smart Grill by Breville.

About Chef Bissonnette:

As Executive Chef and Partner at Coppa, Jamie Bissonnette collaborates with Chef/Proprietor Ken Oringer to deliver a menu of Italian-inspired small plates highlighting locally sourced, sustainable ingredients.

The Improper Bostonian named him Rising Star Chef and KO Prime Best New Restaurant in 2007. Jamie became Executive Chef and Partner at Toro in fall 2008, opened Coppa the following fall, and continues to helm the kitchens at both properties.

Jamie is a local champion of nose-to-tail cuisine and well known locally and nationally for his exceptional charcuterie and passionate dedication to supporting local, sustainable purveyors. He was spokesperson for the Wisconsin Cheese Board in 2008, has been featured in The Boston Globe, Gourmet, Edible Boston, and was recently named Rising Star Chef 2009 by Starchefs.com.

Recipe:
Steak and Asparagus Salad with Pickled Ramps and Cauliflower
Serves 2 as a shared lunch

5 oz NY Strip club steak
5 each Jumbo Asparagus, peeled
1 cup Cauliflower, cooked in olive oil and white wine with garlic (poached until tender)
1 tablespoon Butter (unsalted)
1 each Shallot (sliced)
1/4 cup Pickled Ramps in vinegar
Olive Oil to taste
Sea Salt to taste
2 oz Sweet Cicely, or chervil.

Season the steak with salt and pepper. Cook the steak on all sides o sear until medium rare (about 4-5 minutes on the Smart Grill) Pull the steak to rest.
Grill the asparagus with the shallots, and some olive oil. Season the asparagus with salt and butter on the grill. Warm the cauliflower on the grill.
Arrange the asparagus on a plate, slice the steak and place on top of the asparagus.
Arrange the cauliflower around the plate. Drizzle with the ramp vinaigette and garnish with sweet cicely leaves, and sea salt on the sliced steak.

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