4          8 oz.    Grass-fed boneless strip loin steaks

           olive or vegetable oil

2          oz.       fresh breadcrumbs

1          oz        Parmesan, grated

2          oz        butter, softened

1.5       oz        horseradish, fresh grated

1          tsp       lemon Juice

                       salt

2          lbs       new or summer potatoes

1/3       c          olive oil

2          oz        butter, cubed

1/4       c          fresh chives, finely chopped

16        oz.       radishes, whole Easter Egg or other variety; halved top-to-bottom

½         c          water

1          Tbl       butter

1          tsp       sugar

            pinch   salt

1          Tbl       fresh Italian parsley, chopped

 2          bu       fresh Italian flat leaf parsley, leaves picked, stems discarded

2          Tbl       olive oil

1          Tbl       roasted garlic, pureed

Preparation:

·        Light the grill. Preheat the oven to 450 degrees. 

·        Quarter potatoes lengthwise into wedges.  Put them in pot and cover with cold water.  Place on high flame and bring to boil.  When boiling, remove from heat and strain. Run cold water over to stop cooking. Strain again and reserve.

·        Place breadcrumbs, parmesan, butter, horseradish, lemon juice and pinch of salt in food processor.  Blend 3-4 minutes until homogenized.  Reserve.

·        Bring 6 quarts water to boil.  Add ¼ cup salt when boiling. Place parsley leaves in boiling salted water. Count one minute after reboil and immediately remove leaves and place in ice water bath for 3 minutes. Strain, dry and coarsely chop.

·        Place chopped leaves and ½ cup ice water in blender. Blend on high speed 3-4 minutes, adding extra water if necessary, until completely emulsified into thick bright green liquid. If lumpy, pass through fine mesh strainer. Reserve.

·        Place halved radishes in skillet just large enough to hold them in single layer. Add butter, water, salt, sugar and pepper. Bring to boil, turn down to simmer and cook til just tender. Strain out radishes. Reduce liquid down to glaze.  Add radishes back in, stir and reserve.

·        Toss reserved par-boiled potatoes with olive oil, salt and pepper and place in roasting pan in pre-heated oven.  Roast 15-20 minutes until golden brown.

·        Meanwhile, lightly rub steaks with oil and season liberally with salt and pepper.  Place on grill and cook to the desired degree of doneness. When meat is done, remove and rest for 5-10 minutes.  

·        Liberally spread ¼ inch layer of horseradish crust fully atop each piece. Place in broiler until nicely browned.

·        Toss warm golden potatoes with chopped chives and butter and season to taste.

·        Warm through radishes and toss in chopped parsley.

·        Heat 1/2 cup parsley puree with olive oil and roasted garlic. Whisk well and season to taste.

·        Place roasted potatoes, a small pile of glazed radishes, and a pool of the parsley jus on each plate.  Place crusted steak atop pool of parsley and serve warm.