Tuesday, June 25, 2013
Bite with Belkys: Bone in Kansas City strip with a lobster crust from Brimstone Woodfire Grill
Surf and turf is a popular dish in many restaurants. But one South Florida chef is making it in a different way and we're getting his secret recipe. Let's grab a Bite with Belkys.
The Restaurant: Brimstone Woodfire Grill
The Dish: Bone in Kansas City Strip with a lobster crust
4-6 (20 oz.) Kansas City Strip Steak
1/4 cup of Clarified Butter
2 Tbs. of Complete Seasoning
2 1/2 cups of Cream Cheese
5 tsp. of Horseradish
1 tsp. of Dijon Mustard
5 tsp. of Lime Juice
3 Tbs. of Worcestershire Sauce
1 tsp. of Tabasco
5 tsp. of Fresh Parsley, chopped
2 1/2 cups of cooked Lobster Meat
1/2 cup of parmesan flavored bread crumbs
Chives to taste (for garnish)
Method of Preparation:
-Begin by making a marinade for the steak. On a plate, combine a little clarified butter with a dash of complete seasoning. Mix it all together and coat the steak on all sides.
-Then, at the restaurant they cook the meat in a broiler. At home, you may pan-fry it on a sauté pan or grill.
-Next, move on to the lobster crust. In a mixer, add cream cheese and let it whip. Once it has taken a smooth consistency, add horseradish, dijon mustard, lime juice, worcestershire, a little tabasco and fresh parsley. Mix it all up one more time.
-Now, add chunks of cooked lobster and some parmesan flavored bread crumbs into the mix. After mixing everything one last time, scoop and distribute the lobster crust over the cooked steak.
-Finish by adding a few more bread crumbs on top of the steak and bake it in the oven for just a few more minutes.
Serve the lobster crusted steak and garnish it with some fresh chives.
Serving Suggestion: Cabernet Sauvignon
Brimstone Woodfire Grill
14575 SW 5th St.
Pembroke Pines, FL 33027