Foodie Friday: Fleming’s Prime Steakhouse and Wine Bar Recipes

Fleming's recipe for the Prime New York New York with Jerk Seasoning and Chimichurri

Fleming’s Prime Steakhouse and Wine Bar’s Head Chef Mark Ogren shared some recipes on the “Foodie Friday” segment of “Today in LA” on June 29, 2012. Below are some of the recipes seen on the show:

Prime New York New York With Jerk Seasoning and Chimichurri

Ingredients Needed:

1 ea. 9 oz. Butchers cut New York

2 tsp. + Pinch Jerk seasoning (assoc. recipe)

1 oz. Chimichurri sauce room temp. (assoc. recipe)

2 oz. FL. Roasted pineapple relish room temp. (assoc. recipe)

3 oz. Fl. Corn & roasted pepper salad chilled (assoc. recipe)

1 ea. Fresh thyme sprig

Preparation instructions:

1. Place steak on a plate then season with 2 tsp. jerk seasoning on all sides of the steak covering well. Cook in the broiler to the desired temperature.
2. Place Chimichurri across the center of a large warm oval plate from left edge to right and set the steak on top just off center. Place the room temperature pineapple relish on the top of steak. Place chilled corn and pepper salad on the left side of the plate.
Garnish plate with a pinch of jerk seasoning and a fresh thyme sprig on top of steak & relish.



2 oz. wt. Garlic whole rough chop

1 ½ oz. wt. Jalapeno pepper, rough chop no seed

9 ea. Bay leaf

1 Tbsp. Oregano dried

1 ½ tsp. Chipotle chili powder

1 Tbsp. Kosher salt

1 Tbsp. White balsamic vinegar

1 ½ cup Extra virgin olive oil

1 ½ oz. wt. Fresh Parsley 1/8” chop no stem

1 ½ oz. wt. Cilantro 1/8” chop no stem

½ oz. wt. Mint 1/8” chop no stem

Preparation Instructions:

1. Combine the garlic, jalapeno, bay leaf, oregano, chipotle powder, salt, vinegar and ½ cup of olive oil in the Vita Prep Blender and blend on high for 15 seconds. Transfer to a mixing bowl.
2. Add the parsley, cilantro and mint to the mixing bowl and slowly whip in the remaining oil. Place in a container.
3. Cover, date, label and refrigerate.

Jerk Season


.135. wt. Dry thyme leaves
.585 wt. Granulated onion
.245 wt. Allspice
.16 wt. Black pepper, cafe grind
.16 wt. Cinnamon
.170 wt. Cayenne pepper
.365 wt. Kosher salt
.330 wt. Sugar
.125 wt. Granulated garlic

Preparation Instructions:

1. Combine all ingredients well in a mixing bowl. Place into a container
2. Cover, label, date and store in a dry cool place.

Corn and Roasted Pepper Salad


10 oz. wt. Yellow Corn shucked off cob

10 oz. wt. White Corn shucked off cob

2 oz. wt. Minced red onion

2 ½ oz. wt. Green onions 1/4” bias cut

2 Tbsp. Chopped dill weed light chop

1 Tbsp. Chopped fresh thyme light chop

5 oz. wt. Roasted red peppers ¼” dice

2 Tbsp. Chopped parsley fresh, minced

1 Tbsp Black pepper, café grind

2 tsp. Kosher salt

2 Tbsp. Lemon juice

1 Tbsp Lime juice

2 Tbsp. Meyer lemon oil

Preparation Instructions:

1. Remove outer husks on corn then using a damp hand spin the corn cobs in your hand to remove any fibers.
2. Cut corn from cobs and place into a mixing bowl with remaining ingredients and toss well. Place in a container.
3. Cover, label, date and refrigerate.

Roasted Pineapple Relish


45 oz. wt. Pineapple, peeled & slab cut ½” thick

3 oz. to 4 oz. Poblano pepper

12 oz. Roma tomatoes cut in half and seeded

3 oz. wt. Yellow onion 1” thick slice

1 Tbsp. Roasted garlic, (assoc. recipe)

1 Tbsp. Meyer lemon oil

1 tsp. Kosher salt

1 tsp. Lime juice

½ tsp. Chipotle chili powder

3 Tbsp. Cilantro leaves light chop

Preparation Instructions:

1. Place the pineapple, poblano pepper, tomatoes and onion on a sheet pan and roast in a 375° single convection oven until the pineapple begins to brown on edges, about 20 minutes.
2. Remove from oven let cool slightly. Peel and seed the poblano. Core the pineapple then cut all ingredients into a 1/8” rough cut. Place in a mixing bowl with remaining ingredients and toss well. Place in a container.
3. Cover, label, date and refrigerate.

Contact Us