|Published:||Sep 11, 2013 9:17 AM EDT|
|Updated:||Sep 11, 2013 9:17 AM EDT|
Diablo Shrimp & Steak
Filet 8 oz. (1 ea.)
Salt & pepper blend (2 tsp.)
Pomace oil (2 tbsp.)
Shrimp U-12, not butterflied (3 ea.)
Red chili flakes (1 pinch)
BBQ butter (1 oz. fl.)
BBQ butter sauce (1-1/2 oz. fl.)
Chopped parsley, fresh (1/8 tsp.)
1.) Season the steak evenly on each side with salt and pepper blend. Place the oil on the broiler top, then sear the steak about 2 minutes each side. Finish cooking the steak in the broiler to the desired temperature.
2.) Place the shrimp on a metal plate, sprinkle with the red chili flakes then place the BBQ butter on top. Broil for 1-1/2 to 2 minutes tossing the shrimp on the plate while cooking.
3.) Place the cooked steak in the center of a medium hot oval plate. Arrange the shrimp on top of the steak, then ladle the BBQ butter sauce over the shrimp and steak.
4..) Garnish with chopped parsley.
BBQ Butter Ingredients:
European butter blend, room temperature (1 lb.)
Garlic, minced (1/2 cup)
Black pepper, café grind (1 tbsp.)
Paprika (1 tbsp.)
Rosemary, fresh (1/2 oz.)
Cayenne pepper (1/4 tbsp.)
Tabasco sauce (1 oz.)
Lea & Perrins (2 oz.)
BBQ Butter Preparation Instructions:
1.) Melt 4 oz. butter in large saute pan set on medium heat. Do not brown the butter. Add garlic and saute for 5-6 minutes. Remove from heat and place in cooler to get cold.
2.) Place the cooled sauteed garlic and the remaining softened butter into a mixing bowl. Mix on #2 speed with a paddle whip for 6 minutes.
3.) Remove stems from rosemary, chop leaves fine, and add to the butter. Scrape down the sides of the bowl and continue to mix for 4 minutes. Place in 1/6th pans for service.
4.) Cover, label, date, and refrigerate.