Industry Weekly

[Hot Plate]

Andiron Steak & Sea sizzles up seasonal menu specialties

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Andiron’s refreshing heirloom melon salad.
Photo: Mikayla Whitmore

Popular Downtown Summerlin restaurant Andiron Steak & Sea debuted new mid-summer plates this month, the latest stars on an ever-changing menu.

Chief among them: the grilled Duroc pork chop, a massive piece of pig big enough for two. Grilled broccolini and onion compote sit below the chop, but it’s the topping that makes it so special. The smoked chili glaze features cooked-down anchos and chipotles infused with lemon, lime, garlic and onion. The citrus and the heat mingle perfectly, elevating the juicy pork.

Fruit is prevalent in many new dishes, like the heirloom melon salad. Fresh watermelon, honeydew and cantaloupe play with cherry tomatoes, Thai basil and a lime vinaigrette, with salty feta cheese tying everything together. For those missing the East Coast this summer, the butter-poached Maine lobster should help fill the void. The crustacean, prepared delicately, is reinforced with summer corn, blistered tomatoes and gnocchi.

Caramelized scallops made their first appearance at Andiron earlier this summer, and hopefully they’re there to stay. This version veers Mediterranean, with the scallops atop a bed of fluffy couscous, which soaks up the goodness of braised peppers and baby squash.

Finish the meal with an excellent bananas tres leches cake, and make sure to ask for a spoon to scoop the excess liquid from the bowl. Andiron presents delicious cuisine year round, but this summer it really shines. Andiron Steak & Sea at Downtown Summerlin, 702-685-8002; Monday-Friday 4-9 p.m., Saturday 10 a.m.-2 p.m. & 4-10 p.m., Sunday 10 a.m.-2 p.m. & 4-9 p.m.

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