Recipe: Sirloin with Herb Butter and Charred Peppers
A spice rub that includes porcini mushrooms gives this steak added flavor.
Detroit Free Press
It's not too often that red meat is on the menu at my house. But, once in a while, I get a craving for a good steak.
While flipping through May's Food Network magazine, I came across this recipe for a rib eye steak with herb butter. Rib eyes are a great cut of meat — tender and juicy from all that nice marbling. But if you don't want to spend the money for rib eyes, you can use a nice sirloin like I did.
What intrigued me in particular about this recipe was the seasoning, which included ground dried porcini mushrooms. Look for dried mushrooms in small packages in the produce section of most grocery stores. Grind the mushrooms in a clean coffee grinder or one dedicated to grinding spices. You can also use a mini food processor. If you have neither, place the dried mushrooms in a food-grade plastic bag and crush them using a rolling pin.
The ground mushrooms are mixed with balsamic vinegar and Worcestershire sauce because some liquid is needed to soften the mushroom crumbs. The paste takes just minutes to prepare. Once you rub it all over the steak, let the meat sit for a few hours in the refrigerator so all the flavors meld together. Once grilled, the paste forms a crispy crust on the outside of the steak. The flavor is subtle, yet tasty.
To top it all off, place a big dollop of herb butter on the warm steak so it just begins to melt. This was a real treat for me because I was in an herby kind of mood, having just picked up a flat of them at a local festival. The steak was tender, juicy and well matched with grilled mini peppers.
These mini bell peppers are a grocery store gem. Why? They are perfect when you don't need a whole big bell pepper for a recipe. They are only 2 to 3 inches long and have fewer seeds. They are great to toss on the grill — as in this recipe — or for threading on skewers. Another bonus: They are an ideal size for snacking. Or you can simply slice them into rings and use them in salads.
The folks at the Center for Science in the Public Interest (CSPI) also are fans. They gave the peppers the "Right Stuff" nod of approval in the May issue of their Nutrition Action Health Letter. CSPI recommends buying organic ones if you can.
Sirloin with Herb Butter and Charred Peppers
Makes 6 servings
2 1/4 pounds sirloin, at least 1 1/2 inch thick, cut into 6 portions, or 1 bone-in, double-cut rib eye steak (about 2 1/2 inches thick, about 2 1/2 pounds), trimmed of excess fat
1 0.5-ounce package dried porcini mushrooms
2 cloves garlic, peeled, minced
1 tablespoon balsamic vinegar
1 tablespoon packed light or dark brown sugar
2 tablespoons Worcestershire sauce, divided
2 tablespoons minced fresh rosemary, divided
1/4 teaspoon red pepper flakes
3 teaspoons kosher salt, divided
4 tablespoons unsalted butter, softened
2 green onions, minced
2 tablespoons minced fresh parsley
2 tablespoons olive oil
8 ounces assorted red, yellow and orange baby bell peppers
Juice of 1 lemon
1. Set the sirloin pieces on a plate. (If using a bone-in rib eye, place the steak flat on a board; tie kitchen twine tightly around the sides (including the bone) to help the steak keep its shape during cooking.)
2. Grind the mushrooms in a spice grinder or blender; transfer to a bowl and mix with the garlic, vinegar, brown sugar, 1 tablespoon Worcestershire sauce, 1 1/2 tablespoons rosemary, red pepper flakes and 2 teaspoons salt. Cut several slits all over the steak; fill each slit with some of the mushroom mixture, then rub the rest all over the meat. Transfer the steak to a plate, cover with plastic wrap and refrigerate 2 to 4 hours. Remove from the refrigerator about 1/2 hour before grilling.
3. Meanwhile, combine the butter, green onions, parsley, remaining 1 tablespoon Worcestershire sauce and 1/2 tablespoon rosemary, and 1 teaspoon salt in a bowl. Cover and refrigerate until ready to use.
4. Preheat a grill to medium-high, then prepare for indirect heat: For gas, turn off the burners on one side. For charcoal, push the coals to one side. Brush the steak with the olive oil, then place on the cooler side of the grill (indirect heat). Cover and cook, turning occasionally, until a thermometer inserted into the thickest part registers 110 to 120 degrees, about 10-15 minutes depending on the thickness. Move the steak to the hotter side of the grill (direct heat) and cook until the thermometer registers 125 degrees, about 2 to 3 more minutes per side. Transfer to a cutting board and let rest 15 minutes, spreading with some of the herb butter.
5. Meanwhile, grill the peppers over direct heat, turning, brushing with the lemon juice and seasoning with salt, until charred, 8 to 10 minutes. Top the steak with more herb butter and serve with peppers.
Adapted from Food Network magazine, June 2012 issue.
Tested by Susan M. Selasky in the Free Press Test Kitchen.
469 calories (61 percent from fat), 31 grams fat (13 grams sat. fat), 10 grams carbohydrates, 36 grams protein, 1,324 mg sodium, 90 mg cholesterol, 2 grams fiber.