The bar menu at Sullivan’s Steakhouse Indianapolis now features exciting updates. While traditional favorites such as Cheesesteak Eggrolls and Blue Cheese Chips remain on the menu, readers can now indulge with new items such as:
· Steak Flatbread with blue cheese, cherry peppers, mozzarella and balsamic glazed onions
· Loaded Potato Tots with bacon, chives, cheddar cheese & truffle aioli
· Sesame Chive Salmon with steamed spinach and sherry-soy glaze
The menu is featured daily in the Sullivan’s bar area. During Swingin’ at Sullivan’s, the restaurant’s Thursday happy hour, select items are $7.
Following are a few recipes from the menu:
SESAME CHIVE SALMON
Ingredients
Salmon Fillet, Bias Cut 6 oz
Salt & White Pepper Mix 1 tsp
Sesame Chive Crust 2 tbsp
Clarified Butter ½ oz
Spinach, Fresh 3 oz
Salt & Pepper Mix 1 tsp
Soy Sherry Broth 2 oz
Orange Segments 2 ea
1. Season the salmon fillet with the salt & white pepper mix, then coat the top surface of the salmon fillet with the sesame chive crust.
2. Place the fillet crust side down into a pie tin that has been sprayed with pan coating.
3. Place the pie tin in holding oven above broiler and cook for 8-10 minutes.
4. Heat the clarified butter in a sauté pan and add the spinach and salt & pepper mix. Sauté for 1 minute.
5. Place the cooked spinach into a soup bowl and drizzle the soy sherry broth around the spinach.
6. Place the cooked salmon fillet on top of the spinach as shown and garnish with 2 orange segments.
STEAK FLATBREAD
Ingredients
GF Flatbread Crust, 10 Inch 1 ea
Oil, Blend 90/10 ¾ tsp
Cheese, Mozzarella, Shredded 4 oz
Balsamic Glazed Onions 3 oz
Filet Tail Meat 4 oz
Cheese, Blue Crumbles 1 oz
Blue Cheese Sauce 2 oz
Cheese, Parmesan, Grated 1 tbsp
Cherry Pepper Rings 1 oz
Parsley, Fresh Chopped ½ tsp
1. Per order brush a crust with ¾ tsp of oil blend.
2. Take the crust and place on a 12 inch pizza screen then spread out 2 ounces of the mozzarella cheese
evenly.
3. Then spread out the onions evenly then plate the slices of beef evenly around flatbread so every slice will have beef on it.
4. Drizzle the sauce over the flatbread and then add blue crumbles and repeat with remaining mozzarella cheese. Then place the cherry pepper rings evenly over the flatbread and finish by sprinkling the parmesan cheese over the ingredients.
5. Place the dressed flatbread on a 12 inch pizza screen.
6. Place flatbread in a 400° convection oven for 8 minutes until crust has a browning effect on the rim and all ingredients are melted evenly.
7. Once flatbread is done cut into 8 slices.
8. Transfer the flatbread to a warm plate and garnish with fresh chopped parsley and serve.
