Dynamite New York Strip/Truluck’s

If you cannot decide between steak and shrimp why not have them both. A South Florida chef shares his recipe for some good surf and turf time to grab a Bite with Belkys.

Leisa Colombo Williams

The Chef: Michael Cerny

The Restaurant: Truluck’s in Ft. Lauderdale

The Dish: New York Strip with Seafood Dynamite Sauce


1 each 14 oz New York Strip, patted dry

1/4 tbs. blackening seasoning

2 oz shrimp; peeled, deveined, and cut into bite sized pieces

1oz super lump crab meat

1oz lobster meat (claw, tail, and knuckle)

1 tsp. chives

3 oz Dynamite sauce

1/4 cup melted whole butter

1 tbs. Sriracha sauce

kosher salt to taste

course grind black peppercorns to taste

Dynamite Sauce

1/4 cup Kewpie mayonnaise

1/4 cup crème fraiche

1/8 cup Siracha hot sauce

1/2 tbs. fish sauce

1/4 tbs. soy sauce

1 tsp. parsley, chopped

1 tsp. chives, chopped

1/4 tbs. blackened seasoning

Method of Preparation:

-Start by sprinkling kosher salt and ground black pepper on a New York Strip steak. Put it under the broiler for about 5 minutes. Baste with melted butter and broil another minute or so. Take it out and let it rest.

– To make the Dynamite sauce, add crème fraiche, mayonnaise, blackening spice, soy sauce, fish sauce, parsley, chives and sriracha sauce. Mix well and set aside.

– In a hot pan, melt butter, add chopped shrimp and sear. Add the Dynamite sauce and mix well. When it starts to boil, turn off the heat and add jumbo lump crab meat, chopped lobster, salt, pepper and blackening spice. Stir well and it’s ready!

To Plate:

Chef plates the dish with mashed potatoes, the New York Strip, then tops it with the Seafood Dynamite sauce. Garnish with chopped chives and Sriracha sauce.

Serving suggestion: Cabernet

Serves: 2


2584A East Sunrise Blvd.

Ft. Lauderdale, FL 33304





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