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Recipe of the Day
Garic and Herb-Crusted Sirloin Steaks
Herb Crust:
3 tablespoons butter, softened
½ tablespoon Dijon or whole-grained mustard
6-8 cloves finely minced garlic (Garlic paste can also be used)
1 tablespoon finely sliced fresh chives
1 tablespoon minced fresh flat-leaf parsley
¼ cup fine bread crumbs
Salt
Fresh ground black pepper
Steaks:
4 Sirloin Steaks
Salt
Freshly ground black pepper
2 teaspoons olive oil
Mix together the butter and mustard in a mixing bowl. Add the chives, garlic, parsley, bread crumbs, salt, and pepper, and mix into a paste.
Preheat the broiler and place the rack in the middle of the oven.
Season the steaks with salt and pepper. Heat the oil in a skillet and sear the steaks over high heat for 1 to 2 minutes per side. Remove the steaks and place the herb crust on one side only of each steak. Transfer to the broiler and cook crust side up for about 8 minutes for medium-rare (do not turn the steaks over). For medium, sear in the skillet for 2 to 3 minutes per side, add the herb crust, and broil for about 10 minutes. In either case, the crust should turn brown and dissolve a little.
To serve, cut each steak into 3 or 4 slices. Serve with wild rice or mashed potatoes. Best if served immediately
Herb Crust:
3 tablespoons butter, softened
½ tablespoon Dijon or whole-grained mustard
6-8 cloves finely minced garlic (Garlic paste can also be used)
1 tablespoon finely sliced fresh chives
1 tablespoon minced fresh flat-leaf parsley
¼ cup fine bread crumbs
Salt
Fresh ground black pepper
Steaks:
4 Sirloin Steaks
Salt
Freshly ground black pepper
2 teaspoons olive oil
Mix together the butter and mustard in a mixing bowl. Add the chives, garlic, parsley, bread crumbs, salt, and pepper, and mix into a paste.
Preheat the broiler and place the rack in the middle of the oven.
Season the steaks with salt and pepper. Heat the oil in a skillet and sear the steaks over high heat for 1 to 2 minutes per side. Remove the steaks and place the herb crust on one side only of each steak. Transfer to the broiler and cook crust side up for about 8 minutes for medium-rare (do not turn the steaks over). For medium, sear in the skillet for 2 to 3 minutes per side, add the herb crust, and broil for about 10 minutes. In either case, the crust should turn brown and dissolve a little.
To serve, cut each steak into 3 or 4 slices. Serve with wild rice or mashed potatoes. Best if served immediately