Buffalo Strip Sirloin "Salmoriglio"
Source of Recipe
the web
List of Ingredients
Buffalo Sirloin Steak
Kosher salt and coarse ground black pepper
2 Sprigs rosemary
1 tsp. minced rosemary
4-5 Garlic cloves
2 whole shallots chopped
Tomatoes (oven roasted with oil reserved)
1 caramelized red onion
Extra virgin olive oil
Juice from 3 limes and zest
1 tbsp.tablespoon Mascarpone
1 tsp. minced Chives
Ricotta gnocchi (10-15 pieces)
Aged balsamic/and pomegranate molasses optional Recipe
Place 2 cored and halved tomatoes in a small ovenproof casserole with the garlic cloves and a sprig of rosemary. Season with salt/pepper and coat the tomatoes with olive oil. Bake at 400 degrees for 25 to 30 minutes. Let cool and reserve the garlic and oil for use as you marinade.
Salmoriglio marinade
3/4 of the lime zest and juice
Oil and garlic from the roasted tomatoes
Sprig of rosemary
(Add more olive oil if necessary to cover the sirloin)
Marinate at least 4 hours before serving or overnight for convenience
Savory mascarpone
Mix lightly by hand with the minced rosemary, chopped chives, rest of limejuice and zest, 1 chopped shallot, and salt and pepper to taste.
Flash fry the gnocchi in a good amount of olive oil. Drain off excess oil and saute the remaining shallots with gnocchi. Cook until they begin to turn a light brown. Add in the roasted tomatoes, caramelized onions and season with salt and pepper. grill the sirloin to your liking (medium rare will yield the juiciest steak).
Place the steak over the onions and gnocchi and garnish with a sprig of rosemary.
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