Roasted Herb Crust Omaha Top Sirloin Steaks With Mixed Vegetables And Wild Rice Recipe
Ingredients
| Wild rice | 2/3 Cup (16 tbs) (For the Wild Rice:) | |
| Water | 1 3/4 Cup (16 tbs) (For the Wild Rice:) | |
| Bay leaf | 1 (For the Wild Rice:) | |
| Pecans | 1/2 Cup (16 tbs), chopped (For the Wild Rice:) | |
| Butter | 2 Tablespoon (For the Wild Rice:) | |
| White onions | 1 , minced (For the Wild Rice:) | |
| Flat-Leaf Parsley - 1 tablespoon, finely chopped | ||
| Butter | 3 Tablespoon (For the Mixed Vegetables:) | |
| Red onion | 1 , sliced (For the Mixed Vegetables:) | |
| Fennel bulb | 1/2 Cup (16 tbs), thinly sliced (For the Mixed Vegetables:) | |
| Baby Carrots - 6 nos, sliced in half long | ||
| Zucchini - 1 no, cut in half long and sliced diagonally | ||
| Sugar Snap Peas - 1 cup, stemmed | ||
| Red bell pepper | 1 , cut in half (For the Mixed Vegetables:) | |
| Dried thyme | 1 Teaspoon (For the Mixed Vegetables:) | |
| Vegetable Stock or Water - 1/4 cup | ||
| Flat leaf parsley | 1/4 Cup (16 tbs), chopped (For the Mixed Vegetables:) | |
| Salt | 1 To taste (For the Mixed Vegetables:) | |
| Black pepper | 1 To taste (For the Mixed Vegetables:) | |
| Butter | 3 Tablespoon, softened (For the Herb Crust:) | |
| Dijon or Whole-grain Mustard - 1/2 tablespoon | ||
| Chives | 1 Tablespoon, finley sliced (For the Herb Crust:) | |
| Flat-Leaf Parsley - 1 tablespoon | ||
| Fine Bread Crumbs - 1/4 cup | ||
| Salt | 1 To taste (For the Herb Crust:) | |
| Pepper | 1 To taste (For the Herb Crust:) | |
| Salt | 1 To taste (For the Steaks:Top Sirloin Steaks - 4 nos of about 8 ounce each) | |
| Ground black pepper | 1 (For the Steaks:Top Sirloin Steaks - 4 nos of about 8 ounce each) | |
| Olive oil | 2 Teaspoon (For the Steaks:Top Sirloin Steaks - 4 nos of about 8 ounce each) | |
| Flat-leaf parsley - 4 sprigs | ||
Directions
GETTING READY
1) Rinse the wild rice in water, drain and place along with water and a bay leaf in a saucepan. Let it come to a boil. Reduce heat and cook covered for about 1 hour or until the rice is completely cooked. Allow the rice to cool a little.
MAKING
2) In a skillet, dry roast the pecans on medium heat for 5 to 6 minutes, stirring a few times till they brown on both sides. Keep aside.
3) In a skillet, melt butter and saute onions on medium flame for 2 minutes. Add in the rice, pecans, parsley and mix well.
4) In a saucepan, melt butter and saute the onions, fennel and carrots for about 3 minutes on medium flame. Stir in zucchini, sugar snap peas, red bell pepper, thyme and saute for a minute, stirring in between.
5) Add in stock and cook till the vegetables have turned tender and the liquid has disappeared.
6) Stir in parsley, salt and pepper. Mix well and keep warm until serving time.
7) In a mixing bowl, combine butter and mustard. Add in chives, parsley, bread crumbs, salt, pepper and mix well to form the herb crust.
8) Season the steaks with salt and pepper and sear on a skillet on high flame for 2 minutes on each side.
9) Place the herb crust paste on one side of each steak. Broil for about 8 minutes for medium rare, cooking the crust side up. There is no need to turn the steaks over. Broil for 10 minutes if the steak needs to be cooked medium. The crust must turn brown and dissolve a little in both cases though.
SERVING
10) Slice each steak into 3 to 4 thin pieces. Place the slices on the side of the plate. Mound the Wild Rice in the centre. Place the mixed vegetables next to the steak and garnish with parsley leaves.
1) Rinse the wild rice in water, drain and place along with water and a bay leaf in a saucepan. Let it come to a boil. Reduce heat and cook covered for about 1 hour or until the rice is completely cooked. Allow the rice to cool a little.
MAKING
2) In a skillet, dry roast the pecans on medium heat for 5 to 6 minutes, stirring a few times till they brown on both sides. Keep aside.
3) In a skillet, melt butter and saute onions on medium flame for 2 minutes. Add in the rice, pecans, parsley and mix well.
4) In a saucepan, melt butter and saute the onions, fennel and carrots for about 3 minutes on medium flame. Stir in zucchini, sugar snap peas, red bell pepper, thyme and saute for a minute, stirring in between.
5) Add in stock and cook till the vegetables have turned tender and the liquid has disappeared.
6) Stir in parsley, salt and pepper. Mix well and keep warm until serving time.
7) In a mixing bowl, combine butter and mustard. Add in chives, parsley, bread crumbs, salt, pepper and mix well to form the herb crust.
8) Season the steaks with salt and pepper and sear on a skillet on high flame for 2 minutes on each side.
9) Place the herb crust paste on one side of each steak. Broil for about 8 minutes for medium rare, cooking the crust side up. There is no need to turn the steaks over. Broil for 10 minutes if the steak needs to be cooked medium. The crust must turn brown and dissolve a little in both cases though.
SERVING
10) Slice each steak into 3 to 4 thin pieces. Place the slices on the side of the plate. Mound the Wild Rice in the centre. Place the mixed vegetables next to the steak and garnish with parsley leaves.
Chef
