Sirloin Steak with Shrimp Potato Pancakes and Asparagus

Can I just say that this was the most amazing dinner ever? I'm not kidding, I can still taste this.

My father recently purchased David Burke's New American Classics. He loves that I love to cook and bake and I think he hopes that one day I will open up my own place. I hope so, too. Thanks Dad!

This is a great book for many reasons, mainly because it's David Burke (who gave me my best lobster bisque ever) and because it's a very great concept. David Burke has three plays on a typical recipe. For example, if you choose Steak and Potatoes, he will provide you with three dishes- a classic, a new american, and a second day dish. It's really fantastic.

This steak just melts in your mouth. The buttery sweetness of the Worchestershire compound butter just adds such a great depth of flavor. The shrimp potato pancakes are a perfect way to bring an old idea (surf and turf) into the New American realm of cooking.

Since I don't want to breach any copyright laws, purchase the book here. But I will give a basic rundown of the recipe. It's very simple.

Asparagus
Olive oil for cooking
Sea salt and kosher salt (to taste)
Sirloin Steak
Worchesteshire Compound Butter (ingredients below)
Salt and pepper to taste
Potatoes
2 Idaho potatoes, skinned and grated
4 oz. shrimp, peeled, de-vained, chopped
1 egg
Salt and pepper to taste
4 tbsp worchestershire sauce
1 tbsp sugar
1/2 cup butter (1 stick) at room temperature

Shrimp Potato Pancakes

Mix shrimp, potatoes, and eggs. Season to taste with salt and pepper. Shape into pancakes and cook for ten minutes, flipping frequently.

Asparagus

I learned a fantastic way to cook asparagus. Heat some olive oil in a pan and grill the asparagus for about two minutes. Sprinkle it with some kosher salt and freshly cracked black pepper. Then, fill the pan 1/3 of the way with water, cover, and let simmer until tender (don't overcook, or else your aspargus will be soggy!). Drain the water, sprinkle a drop of sea salt, and drizzle a bit more olive oil over the top. You have a perfect combination of seared and steamed asparagus, the color is gorgeous, the texture is perfect, and the taste- amazing!

Eat and love.

Steak

Heat two tablespoons of butter in a pan. When hot, sear steak for 4 minutes on each side for medium rare. Turn only once.

Worchestershire Compound Butter

Heat worchestershire sauce and sugar in a small saucepan until syrupy, about ten minutes. Let cool completely. When cooled, mix butter and worchestershire syrup until fully incorporated. Roll butter into a log using parchment paper and freeze until set. Top steaks with butter right before serving.