Sizzling Steak Tips From Morton's

Executive Chef Elias Iglesias On Grilling The Perfect Steak

(CBS)  Chopped Salad with Hearts of Palm, Artichoke Hearts, and Bleu Cheese
Serves 6 to 8

Ingredients:
1 medium head iceberg lettuce, washed and dried
1 medium head romaine lettuce, washed and dried
10 to 12 frozen or canned (in brine) artichoke hearts (not marinated; about 12 ounces drained)
1 cup hearts of palm (about 12 ounces drained)
1 avocado
6 ounces bleu cheeses, such as Saga, Maytag, or gorgonzola, crumbled (1 cup)
¾ cup bacon bits, or 12 to 14 crumbled, crisp-cooked bacon strips
¾ cup chopped hard-cooked eggs (2 large eggs; see Note)
¾ cup finely minced red onion
¾ cup seeded, chopped plum tomato
¾ cup Dijon Vinaigrette

Preparation:
1. Cut the iceberg and the romaine lettuces into ½-inch squares. Transfer to a large mixing bowl. Cut the artichoke hearts into eighths and the hearts of palm into ¼-inch-long pieces and add to the lettuce.

2. Peel the avocado and remove the pit. Cut the avocado into ½-inch cubes and add to the lettuce.

3. Crumble the bleu cheese over the salad. Sprinkle the bacon bits, chopped egg, onion, and tomato over the salad. Add the vinaigrette, toss well, and serve.

Note: To hard-cook eggs, put them in a saucepan with cold water to cover. Bring to a boil over medium-high heat. Cover, remove from the heat, and set aside for 15 minutes, during which time the eggs will harden. This is a better method than cooking the eggs in boiling water. There is less chance of the eggs cracking.


Grilled Asparagus with Roasted Red Pepper
Serves 6

Ingredients:
2 large, thick fleshed red bell peppers
36 thick asparagus spears (about 1 ½ pounds), all as close to the same size as possible
½ cup plus 2 tablespoons extra-virgin olive oil
¼ cup balsamic vinegar
1 tablespoon salt
1 tablespoon freshly ground white pepper
6 tablespoons balsamic glaze (see Note) or a balsamic-based vinaigrette

Preparation:
1. Char the peppers over a grill or a gas flame or under the broiler, until lightly blackened in all sides and barely softened. Put the peppers in a plastic bag and let rest at room temperature for about 5 minutes, or until cool enough to handle. Peel the skin off the peppers, but do not do this by running around water, which will wash away the flavorful oils.

2. Cut the peppers lengthwise through one side. Discard the ribs and seeds. Cut each pepper into three pieces. Set aside.

3. Break the tough, woody stems off of the asparagus, and then peel the bottom 2 inches of the stems to the white. The asparagus stems will break naturally where they should when bent.

4. Bring a large pot of salted water to a boil. Blanch the asparagus for 1to 2 minutes, or until their color brightens. (Do not let the asparagus spears turn soft.) Drain again. Dry with paper towels.

5. Preheat the broiler.

6. In a small boat, whisk together ½ cup of the oil with the vinegar, salt, and pepper. Transfer the asparagus to a baking sheet. Drizzle with the dressing and toss to eat.

7. Broil the asparagus, turning twice, for about 6 minutes, or until tender, rotating with tongs several times during cooking. Lightly brush the peppers with the remaining 2 tablespoons of oil.

8. Using a preheated countertop grill or a gas or charcoal grill, grill peppers for about 1 minute, or until they have grill marks.

9. Center 2 pieces of pepper, grill sides up, on a plate. Fan six asparagus spears over the peppers. Repeat to make five more servings. Drizzle each with 1 tablespoon of balsamic glaze and serve immediately.

Note: Roland Balsamic Glaze is available in supermarkets. It's a concentrated sauce made with balsamic vinegar. We use it in the restaurant, but you may choose to use your own favorite balsamic vinegar (aged is best) or favorite balsamic-based vinaigrette instead.


Mushrooms and Onions
Serves 6

Ingredients:
½ cup (1 stick) unsalted butter
3 cups thinly sliced Spanish onions (about 1 pound)
14 to 16 ounces white or cremini mushrooms, sliced (about 4 ½ cups)
¾ cup Au Jus (optional)
Salt and freshly ground white pepper
2 tablespoons chopped fresh curly-leaf parsley

Preparation:
1. In a large sauté pan, melt the butter over medium heat. Add the onions and sauté for 8 to 10 minutes, or until golden brown. Add the mushrooms and sauté for 5 to 6 minutes, or until the mushrooms release their liquid and are softened.

2. Add the Au Jus, if desired, bring to a simmer, and cook for 8 to 10 minutes, or until liquid has almost evaporated. Season to taste with salt and pepper. Stir in parsley and serve hot.


Lyonnaise Potatoes
Serves 6

Ingredients:
3 ¾ pounds baking potatoes, baked and cooled (3 to 5 large baking potatoes; see Note)
1 cup bacon fat (see Note)
2 ¼ pounds Spanish Onions (3 medium onions), sliced ¼ inch thick
Salt and freshly ground white pepper
1 teaspoon chopped fresh curly-leaf parsley

Preparation:
1. Cut the ends off the potatoes, peel, and slice in half lengthwise. Cut each half across into 3/8-inch-thick slices and set aside.

2. Heat a large sauté pan over medium-high heat. When warm, add half the bacon fat and heat until hot. Add the potatoes and toss. Cook 4 to 5 minutes, or until light golden brown.

3. Add half the onions, season to taste with salt and pepper, and sauté for 8 to 10 minutes, or until golden brown. Remove to a large bowl, cover loosely, and set aside to keep warm. Repeat to make the second batch with the remaining fat, potatoes, onions, and seasoning.

4. When all the potatoes are in the bowl, add the parsley and toss. Serve immediately.

Note: For 1 cup of bacon fat, cook 1 ½ pounds of bacon until crisp. Reserve the bacon for another use. To bake potatoes, scrub the skins, pierce them several times with the tines of a fork, and bake them for 1 hour to 1 hour and 20 minutes in a preheated 400 F oven until tender when pierced with a small knife or skewer.

[bbqman6]

We woild like the recipe for the chocolate sauce featured on July 4th. Harry loved it. Why did you take down all the comments about it?
Please post the recipe, Thank you.

[lewiston14]

No but if they the same ones the RUTH CHRIS steak house uses you will be in for a big treat. I love the Porter house steak idea with roasted onions and mushrooms and the roasted red peppers. YUM

[dhcobra]

Does anyone have experience with thr new Imfra Red Burners that cook at 1800 Deg. F?