Chef Jamie Bissonnette makes New York Strip Steak with asparagus a la plancha, pickled ramps, cauliflower a la grecque, and sweet cicely on the Smart Grill by Breville.

Steak and Asparagus Salad with Pickled Ramps and Cauliflower


  • 5 oz  NY Strip club steak
  • 5 each  Jumbo Asparagus, peeled
  • 1 cup Cauliflower, cooked in olive oil and white wine with garlic (poached until tender)
  • 1 tablespoon  Butter (unsalted)
  • 1 each  Shallot (sliced)
  • 1/4 cup Pickled Ramps in vinegar
  • Olive Oil to taste
  • Sea Salt to taste
  • 2 oz  Sweet Cicely, or chervil.


  1. Season the steak with salt and pepper. Cook the steak on all sides o sear until medium rare (about 4-5 minutes on the Smart Grill) Pull the steak to rest.
  2. Grill the asparagus with the shallots, and some olive oil. Season the asparagus with salt and butter on the grill. Warm the cauliflower on the grill.
  3. Arrange the asparagus on a plate, slice the steak and place on top of the asparagus.
  4. Arrange the cauliflower around the plate.  Drizzle with the ramp vinaigette and garnish with sweet cicely leaves, and sea salt on the sliced steak.