Seared Sirloin Strip and Lobster Roulade Tower
Chef James Leeming’s steak preparation is more technique than specific recipe. You will use the longest strips cut from the steaks and the biggest lobster medallions for the roll-ups; this will leave you with left-over steak and lobster for another use. When searing the steak on the extremely hot skillet, you’ll find that at first it adheres to the skillet. After about a minute, it begins to loosen, and when seared enough you can slip the spatula under the steak to turn it. This preparation leaves the steak very very rare; if you prefer your meat more well done, heat the oven to 400 F and put the seared steak in the oven until it is cooked to taste.
- Sirloin strip steaks - two, 8-ounce, trimmed of excess fat
- Olive oil - for brushing
- Coarse salt to taste
- Freshly cracked black pepper to taste
- African or Florida lobster tail - one, 8-ounce
- Veal Demi-Glace - 2 cups
- Fried shoestring potatoes - 2 handfuls
Brush the steaks with olive oil and season to taste with salt and pepper. Heat a cast iron skillet over high heat. Sear the steaks on one side, about 1 minute, turning when the steak loosens from the pan. Do not blacken or char. Just before turning to the second side, lightly brush again with olive oil. Sear on each edge as well. When completely seared, the steaks should be a golden brown all around. Take out of the skillet and let rest for 2 to 3 minutes.
Bring a pot of salted water to a boil and add the lobster tail. Cook 7 to 8 minutes, depending on the size of the tail. Remove with tongs and drain. Place on a cutting board and slice in half lengthwise. Remove the tail meat; pull away the back strip. Cut each half into medallions, about 1-1/2 inches thick.
Put the veal demi-glace in a saute pan over medium heat and reduce for 10 to 15 minutes, until it thickens slightly and become syrupy. Set aside; keep warm.
Lay the steak on a cutting board and slice on the bias into strips. The centers should be rare with well-done edges. Select the six longest slices. Press a lobster medallion on one end of a steak strip and roll the steak up around the lobster; press to hold. Depending on the size of the medallions, you may roll up two in a single strip of steak if you like. Repeat to make 6 roll-ups.
To serve: Place three roll-ups on end on each plate, leaving space in the center between them. Spoon hot demi-glace around the plate. Pile a handful of fried shoestring potatoes in the center between the roll-ups.