Dan Geltner’s Love Bites: Sumac-Crusted New York Striploin with Fattoush

Dan Geltner’s Love Bites: Sumac-Crusted New York Striploin with Fattoush

Welcome to my new column for Solo in the City! Because the way to your partner’s heart is through his or her stomach, I’ll be sharing some simple, delicious recipes to help you out. First up: A nice steak.

This is a really easy recipe to make at home. There is very little starch in this recipe (besides the pita chips in the salad,) so you will feel satisfied, but not uncomfortably full! This dish is also pretty healthy – showing that you’re health-conscious – and all the herbs in the salad keep your breath feeling fresh!

A nice piece of steak is one of the easiest ways to impress someone. It just feels classy! The best tip is to go to your favorite butcher and ask what pieces are the nicest that day. I chose New York for this because I find it to be an easy cut to cook evenly, and has a nice balance of fat – not too much. (When I go to a steakhouse, I tend to go for the fattier cuts, but that’s just me!) The general rule, size-wise is 200-250 grams per person. For the purpose of this recipe, however, ask the butcher to cut one thick (400-500 grams) steak, since it’s more impressive to serve, and sharing is fun on a date!

400-500g New York striploin steak
Salt and pepper
1 tbsp vegetable oil
Ground sumac

Season the steak generously with salt and pepper.
Pre-heat oven to 375F
Pour oil in a hot pan on stovetop

Sear steak about 3 minutes per side, until you have a nice golden color on all sides.

Coat the steak in ground sumac, place on baking sheet, and finish it off in the oven for 5-9 minutes.

The amount of time depends on the size of the steak and the degree of “doneness” you enjoy. If your are inexperienced at knowing how long to cook your steak, don’t be shy to cut into it! It’s going to be sliced up for serving anyway!
Also, remember always take the steak out when it’s a little less cooked than you like. It’s important to let it rest 3-5 minutes after the oven, in order to finish the cooking and allow its natural juices to redistribute.

Fattoush Salad:

1 head of lettuce (your choice)
1 tomato
2 Lebanese cucumbers
1/2 red onion (omit if  “onion breath” is a concern!)
Leaves from 1/2 bunch of mint

100 ml lemon juice
100 ml Xeres vinegar (or your favourite vinegar)
350 ml good quality extra virgin olive oil
1/2 bunch chopped parsley
100 ml ground sumac

Salt & pepper
Seeds from 1 pomegranate
1 cup pita chips, homemade or store-bought
Pre-wash all vegetables.
Chop the head of lettuce twice lengthwise and then multiple times down to the core.
Dice the tomatoes, cucumbers, and onions – make the pieces small enough to fit in your mouth, but big enough that you still experience their textures.
(The salad can be made, undressed, up to an hour or two before your date arrives.)

While the steak is resting, pour vinaigrette over salad, and toss, add salt & pepper to taste, and garnish with pomegranate seeds and pita chips.

To serve: Slice steak into strips and fan them out on one side of a plate. Place a big pile of salad on other side, and serve with your favourite red wine.

Dessert suggestion: A big bowl of fresh berries with whipped cream. Dessert always gets playful after a yummy meal!

About Dan Geltner


A native Montrealer, Dan Geltner’s successful culinary career has taken him to six different countries including Israel, the Cayman Islands, St. Lucia and France. In 2008, he was scouted by world-renowned chef Daniel Boulud to help open his “Bar Boulud” in NYC. Returning to his home turf in 2010, he mastered the art of grilling to become one of Montreal’s top catering chefs. In 2013 he took the helm as Executive Head Chef at Restaurant L’Orignal and was voted Fine Dining Restaurant of the Year by Montreal Gazette readers. He is currently Executive Chef and Partner at Suwu and Pamplemousse Management, and was voted in this year’s CultMTL Best of Montreal as #1 chef. Dan is a chef’s chef – he loves “industry nights,” sous-vide cooking, and Campari & soda.


Ramona Meghdadi