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Roasted Herb Crust Omaha Top Sirloin Steaks With Mixed Vegetables And Wild Rice

Beef.Chef's picture
For the wild rice:
  Wild rice 2⁄3 Cup (10.67 tbs)
  Water 1 3⁄4 Cup (28 tbs)
  Bay leaf 1
  Chopped pecans 1⁄2 Cup (8 tbs)
  White onions 1⁄2 , minced
  Finely chopped flat leaf parsley 1 Tablespoon
For the mixed vegetables:
  Butter 3 Tablespoon
  Red onion 1 , sliced
  Thinly sliced fennel bulb 1⁄2 Cup (8 tbs)
  Baby carrots 6 , sliced in half long
  Zucchini 1 , cut in half long and sliced diagonally
  Sugar snap peas 1 Cup (16 tbs), stemmed
  Red bell pepper 1 , cut in half and sliced
  Dried thyme 1 Teaspoon
  Stock/Water 1⁄4 Cup (4 tbs)
  Chopped flat leaf parsley 1⁄4 Cup (4 tbs)
  Freshly ground black pepper To Taste
For the herb crust:
  Butter 3 Tablespoon, softened
  Dijon mustard/Whole grain mustard 1⁄2 Tablespoon
  Sliced chives 1 Tablespoon
  Flat-leaf parsley 1 Tablespoon
  Fine bread crumbs 1⁄4 Cup (4 tbs)
  Freshly ground pepper To Taste
For the steaks: top sirloin steaks - 4 no.s of about 8 ounce each
  Top sirloin steak 32 Ounce (4, 8 Ounce Each)
  Salt To Taste
  Black pepper To Taste
  Olive oil 2 Teaspoon
  Flat leaf parsley sprig 4

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.

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.

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.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
60 Minutes
Cook Time: 
30 Minutes
Ready In: 
90 Minutes

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 986 Calories from Fat 611

% Daily Value*

Total Fat 69 g106.3%

Saturated Fat 13 g65.1%

Trans Fat 0 g

Cholesterol 200.5 mg66.8%

Sodium 296.3 mg12.3%

Total Carbohydrates 40 g13.5%

Dietary Fiber 8.5 g33.9%

Sugars 9.2 g

Protein 53 g106.1%

Vitamin A 105.7% Vitamin C 162.2%

Calcium 12.3% Iron 28.3%

*Based on a 2000 Calorie diet

Roasted Herb Crust Omaha Top Sirloin Steaks With Mixed Vegetables And Wild Rice Recipe