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Steak Diavolo with Jumbo Shrimp


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.

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