Today’s featured Chef recipe is provided by 71 Saint Peter, a Mediterranean Grill located in downtown San Jose, California.  71 Saint Peter features the flavors of Italy and France prepared in a straightforward style which captures the best of California's bounty.  This is demonstrated in “Chilled Gazpacho” which transforms California’s fresh produce into a wonderful soup. 

The “Spiced Seared Steak Salad” combines spicy, sweet and licorice flavors into a simple, easy and great salad.

Chilled Gazpacho

Chef Luis Rodriguez

• 8 heirloom tomatoes
• 2 English cucumbers
• 1 green bell pepper (clean no seeds)
• 1 red bell pepper  (clean no seeds)
• 2 whole Garlic cloves, pealed
• 1 red onion medium
• 1 cup of tomato juice
• 2 cups of dry sherry vinegar
• 1 cup extra virgin olive oil
• Salt and pepper to taste.

Chop all the vegetables into small cubes (size is not important since you will purée all ingredients).  In a blender, blend the tomatoes then combine remaining ingredients, except salt and pepper, and blend until it is a chunky style of sauce.   Once blended, add salt, pepper and a pinch sugar to help bring out the natural sweetness of the tomatoes.  Set aside and chill.

You may serve the soup as either chunky style, without additional processing or broth style.  For broth style, strain half of the soup through a fine strainer and combine with unstrained half.

Spiced Seared Steak Salad

Chef Luis Rodriguez

• 4 small bunches of baby Arugula
• 1 small red onion, sliced very thin
• 1 small head of fennel, sliced very thin
• 1 Tablespoon each of salt, black pepper, ground nutmeg, ground cumin, ground white pepper, ground Spanish paprika, sugar, and All Spice.
• 1 pinch of Cajun pepper
• 4 8-ounce steaks of your choice, I prefer NY strip
• 2 Tablespoons of butter
• 1 cup red wine vinegar
• 4 cups of olive oil
• 4 oz crumbled blue cheese
• 1 tsp of Dijon mustard

To prepare the steak: Mix all of the dried spices together and dust the steaks. If you do this step one day ahead your steaks will be very rich and you will be able to pick up all those flavors you experience and enjoy at time of cooking; it will also have lots of flavor and a unique semidry texture on the outside of the steaks.

For the dressing:  In a blender, combine the mustard, vinegar, and crumbled blue cheese. You may also add a clove of garlic if you want.  Blend the ingredients. Slowly add the olive oil.  If the dressing gets too thick just add a splash of water.  Finish by seasoning with salt and pepper to taste.  This is a thick dressing but it also has a creamy texture.

For the salad: Mix the baby Arugula with the sliced red onion and the fennel.  

For the steak: In a large sauté pan add the butter and a tablespoon of olive oil. Once the oil is nice and hot add the steaks.  Sear the steaks one side first for about 2 minutes then the other about the same time.  Finish cooking in a preheated oven at 350 degrees for about 4 minutes.  Your steaks will be about medium rare to medium. If the steaks are bigger then .75” of an inch thick add 2 more minutes cooking time in the oven.

About 71 Saint Peter

71 Saint Peter is a Mediterranean Grill located in historic San Pedro Square in downtown San Jose, CA.  Chef Luis Rodriguez is currently celebrating 71 Saint Peter's 14th anniversary by continuing the tradition that has brought national acclaim to 71 St Peter: hearty creative food, warm atmosphere, and personal service.

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