New York Strip Steak With Candied Peppercorn, Parsley Puree And Bok Choy

For Candied Caramel: In pan, cook sugar in water to hard crunch caramel; add peppercorns. Stir and pour in sheet pan lined with baking mat. When cooled, break up candied caramel; add to spice grinder to break up into powder.

For Pommes Frites: Using a ring mold, punch out potatoes. In 300 degrees F oil, blanch potatoes for 5 minutes. Remove potatoes; increase heat for 350 degrees F oil then fry potatoes until golden brown.

For Creamed Bok Choy: In saute pan on low heat add shallot and garlic with butter; saute until translucent. Add cream, reduce by half then add bok choy leaves. Season with salt and pepper to taste.

For Parsley-Cilantro-Green Peppercorn Puree: In large pot of hot water, blanch parsley; shock in cold water. Repeat with cilantro. Toast peppercorns; grind in spice grinder until fine.

In vita prep, puree cilantro, parsley and peppercorns with olive oil. Puree until smooth.

For Tomatoes: Season tomatoes with salt, pepper and olive oil.

For Steak: Heat cast iron skillet on high heat. Season steak and sear hard on all sides; slice. Dust with candied peppercorns and brulee with torch.

To Plate: Using a clean paintbrush, dip into parsley-cilantro-green peppercorn puree. Make swoosh on platter. Randomly place pommes frites, tomatoes, bok choy and steak on platter.

Recipe Source: Top Chef