Chef Matt Livers of Leinenkugel's Restaurant shares this recipe for their signature steak and shrimp.
See more at www.kcrestaurantweek.com.
Steak and Shrimp
Ingredients:
Top Sirloin, marinated 1 each
Grill Seasoning 1/4 tsp
Shrimp, peeled, tail off, 21/25 ct. 4 each
House Garlic Butter 2 Tbl
Special Spice 1 tsp
Leinenkugel's Original Beer 1oz
Grilled Asparagus 3 oz. wt.
Mashed Potatoes 6 fl oz
Grilled Lemon, cut in half
Steak Marinade 1 each
Leinenkugel Original ½ cup
Dry Mustard 1 Tbl
Worcestershire Sauce 2 Tbl
Black Pepper 2 tsp
Kosher Salt 1 tsp
Smoked Paprika 2 tsp
Canola Oil 4 fl oz
Garlic fresh, chopped 1 Tbl
House Butter
Butter, unsalted - softened 5 lbs
Budweiser Beer 1 ¼ cups
Black Pepper 1 Tbl
Kosher Salt 1 ¼ fl oz
Garlic, Minced 1/2 cup
Lemon Juice, fresh 1/3 cup
Parsley, chopped 1/2 cup
Combine all ingredients in a mixing bowl
Grill seasoning (equal parts of all ingredients)
Kosher Salt
Black Pepper
Garlic, granulated
Smoked Paprika
Mashed Potatoes
Red Skin Potatoes, B Size 5 lbs
Butter, unsalted 1/2 cup
Heavy Cream, 36% 1 ¾ cup
Granulated Garlic 1 tsp
Kosher Salt 1 ½ Tbl
Instructions:
Season Steak with Grill Seasoning, place on grill. Cook rotating 90 degrees both sides to achieve proper grill marks.
Finish cooking steak to guests requested temperature.
While Steak is cooking sauté shrimp in 1 Tbl house butter and special spice until the shrimp is just cooked through.
Deglaze the pan with beer and reduce, swirl in garlic butter until sauce thickens.
Place the hot asparagus on the plate with the ends in the center and the tips on the top right corner.
Place mashed potatoes in center of plate in high mound. Lean Steak on potatoes from bottom right corner.
Place the shrimp on the steak and allow some of the butter to drizzle over the steak.
Place the grilled lemon on the plate at 6:00.
