Recipe: Smith and Wollensky Sliced Sirloin and Heart of Romaine Salad with Shaved Asiago Cheese

SLICED SIRLOIN AND HEART OF ROMAINE SALAD
WITH SHAVED ASIAGO CHEESE
Source: ShopNBC
From: Maloney & Porcelli Executive Chef Patrick Vaccariello

"Maloney & Porcelli Executive Chef Patrick Vaccariello, of the famous Smith & Wollensky chain of restaurants, shares with you how to serve your guests a gourmet meal. Patrick is at the top in his profession, having been named Chef of the Year by the American Tasting Institute. USA Today lauded his restaurant as having the #1 Dish in America. He creates delights that stimulate and satisfy to keep gourmet food aficionados coming back for more."

4 Smith & Wollensky 14 oz. dry-aged sirloins
2 romaine hearts
3 red bell peppers
3 tbs. olive oil
2 portabella mushroom caps
1 red onion
8 oz. Smith & Wollensky Peppercorn Sauce
1 tbs. sherry vinegar
4 oz. dried chickpeas (soaked overnight in water)
1/4 lb. asiago cheese wedge
12 grape or cherry tomatoes
12 pitted calamatta olives
2 heads Belgian endive
2 cloves garlic
salt & pepper to taste

Prepare These Items Up to Three Days Before Serving:
roasted peppers
3 red peppers
1 tbs. olive oil
salt & pepper
1 clove garlic (peeled and sliced)

Wash and dry peppers, leaving them whole. Brush peppers with 1 tsp. of olive oil and season them with salt and pepper. Either on a hot grill or on the stove top, char the skin on the peppers. When the entire pepper is blistered, remove from the flame and put into a paper bag. Allow the peppers to steam in the paper bag for 15 minutes. Remove peppers from the bag and with a paring knife, scrape off burned skin, cut peppers in half and remove seeds, core and any thick ribs. Cut peppers into strips and toss with 2 tsp. olive oil, 1 clove of sliced garlic, and salt and pepper to taste.

Chick Peas
4 oz. dried chickpeas (soak overnight in water)
1 clove garlic (peeled)
1 bay leaf
3 cups water

Simmer the chickpeas in a sauce pan with 3 cups of water, the garlic clove and bay leaf. Simmer until tender, let cook and store in cooking liquid.

Portabella Mushrooms, Red Onion and Endive
2 tbs. olive oil
2 portabella mushroom caps
1 red onion
2 heads endive
salt & pepper to taste

Preheat the grill, grill pan or broiler. Remove stem from mushroom caps. With a teaspoon or paring knife, scrape away the black veil under the cap. Brush both sides of the mushroom cap with the olive oil and season with salt and pepper. Grill mushroom cap until lightly caramelized. Peel and cut onion into quarters, cut endive in half, brush with oil, season with salt and pepper and grill until lightly caramelized and tender. Cut portabella caps into buttons.

The Day You Serve:
Cut the romaine hearts in half. Leave the core, just trim the end. The core will hold the romaine together. Wash the four halves with cold water. Allow them to drain and keep them refrigerated.

Wash the tomatoes. Cut each in half.

Cut or break olives into pieces.

With a vegetable peeler, shave asiago cheese into long strips.

In a mixing bowl combine the peppercorn sauce with the sherry vinegar by whisking.

Preheat grill or broiler. Brush steaks with oil and season with salt and pepper and grill to taste. Put steaks aside and let rest.

Season and put dressing on romaine. Arrange salad on plates. Toss ingredients with some of the peppercorn vinaigrette. Reserve asiago to add last.

Slice sirloin and arrange on salad. Arrange asiago shavings trying not to cover all of the garnishes. Drizzle remaining vinaigrette onto plates.