Outside of a steakhouse, it's hard to sell me on ordering a steak at a restaurant. It's not that I don't appreciate a good steak, I do. And it's not that I think the featured filet or strip won't be good, because it typically is. It's that there's always something on the menu that intrigues me more. But this week chef Andrew Smith at The Rossi turned my head with his wonderful preparation of a Pastrami Cured New York Strip.

Outside of a steakhouse, it's hard to sell me on ordering a steak at a restaurant. It's not that I don't appreciate a good steak, I do. And it's not that I think the featured filet or strip won't be good, because it typically is. It's that there's always something on the menu that intrigues me more. But this week chef Andrew Smith at The Rossi turned my head with his wonderful preparation of a Pastrami Cured New York Strip.

In this dish, the steak is seasoned and brined just like the popular deli meat for a crisp seasoned crust bursting with flavors of garlic, coriander, black pepper and salt. And, just like it sounds, it tastes like pastrami mixed with the unctuous flavor of a tender steak. Pickled red leeks on top don't just give the dish color, but add acid and sweetness. Swoop both steak and leek through the maple Dijon aioli spread across the plate and, honestly, it's sheer heaven. It'll satiate you're craving for a steak this weekend, but with a little something extra.