STEAK DIAVOLO with JUMBO SHRIMP
Johnny's Italian Steakhouse Recipe
1 (9 oz) top sirloin,
1 tablespoon Sicilian Spice
3 shrimp, 13/15 butterfly
1 ounce cream reduction
1 ounce marinara sauce
1 ounce demi-glaze
1 ounce mushrooms, sliced
1 tablespoon green onions, sliced
6 ounces Ricotta Mashed Potatoes
3 asparagus, grilled
2 teaspoons balsamic glaze
Steak: Rub steak with spice rub and grill to desired temperature. Saute shrimp with mushrooms and green onions. De-glaze pan with sauces and cream, reduce to thicken. Present with steak atop ricotta mashed with grilled asparagus and drizzle of balsamic glaze.
Balsamic Reduction: Heat 3 fluid ounces of balsamic vinegar to simmer. Simmer until slightly thickened. Cool for service.
Sicilian Spice: Mix together 2 parts Cajun spices with 1 part paprika.
Roasted Garlic Ricotta Mashed: Mix 5 ounces of mashed potatoes with 1 ounce of ricotta cheese and 1 tablespoon of roasted garlic.