• Monday, November 30, 2020

Sullivan Street Bakery Bread Recipe

Making it Yourself
By , CYJ Contributor
September 5, 2012

You’ll never forget the Sullivan Street truccione saré with melted lardo or the grilled bone-in New York strip steak with au poivre sauce, but you don’t have to. Galavante shows you how to make it at home.

Sullivan Street Truccione Saré with Melted Lardo


1/2 loaf truccione saré or similar bread, cut into 3/4-inch-thick slices
kosher salt and fresh ground pepper, to taste
lardo, sliced paper-thin
kosher salt and fresh ground black pepper, to taste


Jim Lahey’s house specialty, a rustic country bread, is perfect for melting Salumeria Rosi’s lardo on top. Serve alongside a hunk of Ben Nevis and Boucher Blue from Saxelby Cheese.

Yield: 4 servings

Preheat oven to 350°F. Line a sheet paper with parchment and place slices of bread evenly across. Season bread with salt and pepper. Bake bread until warm, about 8–10 minutes. Carefully drape an even layer of lardo on each slice of bread. Serve warm.

Grilled Bone-in New York Strip Steak with Au Poivre Sauce


4 (1 lb) bone-in New York strip steaks
oil, for grill
kosher salt and fresh ground black pepper, to taste
1 tablespoon unsalted butter
1/4 cup shallots, diced small
2 tablespoons black peppercorns, crushed lightly
1/3 cup brandy
1/3 cup beef stock or broth
1 cup heavy cream

Photo: courtesy of Leah Rosenthal


When you work with Pat LaFrieda’s gorgeous cuts of meat, not much has to be done to achieve excellence other than seasoning it well with salt and pepper. We’ve added a spicy au poivre for an extra kick. 

Yield: 4 servings

Remove steak from refrigerator at least 45 minutes before cooking.
Rub grill with oil and preheat to medium-high. Pat steaks dry and season with salt and pepper.
Grill until a meat thermometer reaches 125°F for medium-rare, about 10–12 minutes on either side. Remove from grill.

While meat is resting, make the sauce:
Add butter to a sauté pan on medium. When foam subsides, add shallots and sauté for 2 minutes. Add peppercorns, brandy, and stock. When liquid has reduced by half, add cream. Bring to a boil, reduce to a simmer, and cook for 2 minutes. Season with salt and serve with steak.

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