Kona crusted sirloin from Capital Grille

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KANSAS CITY, Mo. -- Foodies love Kansas City Restaurant Week.  Executive chef of The Capital Grille, Clark Grant,visited FOX 4 to share one of his favorite recipes that will be featured on the Restaurant Week menu.

Click here for the full list of restaurants participating in Restaurant Week.

 

CARAMELIZED SHALLOT BUTTER

SERVES: 10

INGREDIENTS:

  • 2 Sticks Whole Butter, salted
  • 1 Tbsp Butter, Clarified
  • 1 Cup Shallot, sliced 1/8 inch thick
  • 1 tsp Kosher Salt
  • 1 tsp Freshly Cracked Pepper
  • ½ tsp. Fresh Lemon Juice
  • 1 Tbsp White Wine

PREPARATION:

  1. Allow the whole butter to soften at room temperature.
  2. Warm a sauté pan over high heat. Add the clarified butter, heat to the smoke point, and add the shallots.
  3. Caramelize the shallots for two minutes and season with 1 tsp kosher salt and 1 tsp black pepper.
  4. Continue to caramelize the shallots and deglaze with ½ tsp of lemon juice and 1 Tbsp of white wine. Bring to a boil and remove from the heat.
  5. Combine shallot mixture and softened butter in a stainless steel mixing bowl and whip to incorporate.

TO SERVE

INGREDIENTS:

  • 1 ea 18 oz Dry Aged Sirloin
  • 2 Tbsp Coffee Rub
  • 1 oz Shallot Butter

PREPARATION:

  1. Roll the sirloin in the coffee rub pressing upon rub to create a “crust”.
  2. Grill the sirloin to the desired temperature being careful not to burn the crust.
  3. Top the sirloin with the butter and allow the sirloin to “rest” for 5 minutes
  4. Carve the sirloin from the bone (if applicable) and slice it into 9-10 pieces.
  5. Place the slices on a warm serving platter.

COFFEE RUB

INGREDIENTS:

  • 1/3 cup Granulated Sugar
  • 1 Cup Decaffeinated Coffee, Ground
  • ¼ Cup Parmesan Cheese finely grated
  • 2 Tbsp Granulated Garlic
  • 1 Tbsp. Freshly Ground Black Pepper
    • 1/2 Cup Salt
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