Grilled N.Y. Strip Loin Steak with Roasted Baby Squash, Braised Swiss Chard and Patriot Steak Fries

Ingredients:

3 each baby sunburst, bottoms removed

3 each patty pan squash, bottoms removed

1 oz. butter

1 tsp. minced garlic

1 Tbs. chopped parsley

1 Tbs. chopped thyme

salt and pepper to taste

12 oz. N.Y. Strip Loin (about 1" thick)

olive oil

salt and pepper to taste

2 each leaves Swiss Chard

1 each leaf Mustard Greens

1 tsp. minced garlic

2 tsp. minced shallots

4 oz. red wine (cabernet)

2 oz. beef stock or beef broth

2 oz. balsamic vinegar

brown sugar to taste

1 each small oval Purple potato

1 each small oval Cranberry Red potato

1 each small oval Yukon Gold potato

4 cups water

1 tsp. salt

vegetable for frying (about 4 cups)

salt and pepper to taste

For Baby Vegetables:
Quarter and toss with melted butter, garlic and herbs. Roast at 400° F or until caramelized and cooked through. Reserve.

For N.Y. Strip Loin:
Brush lightly with olive oil and season with salt and pepper. Over hot grill, cook for 3 minutes on each side for medium rare. Remove and keep warm.

For Braised Swiss Chard:
Sauté garlic and shallots for one minute. Add Swiss Chard and Mustard Greens and sauté for one minute. Pour in red wine, stock and balsamic vinegar. Cook until liquid has reduced to ¼ and season with brown sugar. Reserve.

For steak fries:
Place potatoes in salted, cold water and bring to a boil. Reduce heat and simmer for approximately 10 minutes. Drain and cool potato. Quarter lengthwise and deep-fry until golden brown. Season with salt and pepper.