Grass-Fed New York Strip with Tomato Emulsion and Roasted Cauliflower

This Grass Run Farms New York Strip steak is tender and beautiful with exceptional amounts of marbling, giving great depth of flavor. Pair it with a savory homemade tomato emulsion and earthy-yet-caramelized cauliflower and get ready for chef-worthy flavors right on your dinner table. This dish is sure to delight taste buds and redefine "comfort food."

Ingredients (serves 2-3)

• 2 Grass Run Farms USDA Choice New York Strip Steaks
• 1 head cauliflower
• 16 fl. oz extra virgin olive oil
• 1 Tablespoon thyme
• 1/4 bunch fresh oregano
• 1/2 bunch fresh basil
• 1/2 bunch fresh parsley
• 4 tomatoes
• 2 garlic cloves
• 1 fl. oz. red wine vinegar
• Salt (to taste)

NY Strip

1. Rest the steak, out of the refrigerator, until it reaches ambient temperature of 60°
2. Season, on both sides, with salt and pepper
3. Using an instant-read thermometer, cook until 135° on the grill plate

Tomato Emulsion

1. Preheat oven to 300°
2. Core four ripe tomatoes
3. Put tomatoes in a metal sauce pot, core side down
4. Stuff in 3 sprigs each oregano, parsley, tarragon and basil
5. Add 2 cloves of garlic
6. Add 2 pinches of salt
7. Pour EVOO over the tomatoes to cover by 1/2
8. Cook in the oven for 4 hours
9. Remove and let cool to room temperature
10. Reserve the tomatoes, their juices, and the EVOO
11. Puree in a blender on high speed
12. Season to taste with salt, EVOO, black pepper and red wine vinegar

Roasted Cauliflower Steak

1. Preheat your oven to 425°
2. Trim the green leaves from a head of cauliflower
3. Cut from the top of the head through the base into three equal parts, yielding three steaks
4. Rub the middle steak with neutral oil, salt and pepper
5. Put the cauliflower on a sheet pan and roast in the oven until fork tender (check doneness after 25-35 minutes. You should be able to puncture the cauliflower with a dinner fork with minimal resistance.)