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Thursday, January 27, 2011

Herb Crusted Petite Sirloin

So easy and so good...

You can do this method with any cut of steak; rib eye, filet mignon, sirloin...whatever you have.

Heat some butter and olive oil over high heat.

Swirl it together and keep cooking until butter starts to brown and oil starts to smoke.

Carefully toss in some finely minced garlic.

Keep swirling and stirring so it doesn't burn!

While your oil and garlic is cooling, combine your herbs.

Toss your herb mixture into the garlic and oil.

Stir everything together.

Pour mixture over steaks in a Ziploc or shallow bowl. Make sure every inch gets coated!

Add steaks to a super-hot pan when you're ready to cook.

Flip after about five minutes (or however you like them done).

Let 'em rest for a few minutes.

Dig in....

Herb Crusted Petite Sirloin

Serves 4

4 petite sirloins, about 1 1/2 inches thick
4 tablespoons olive oil
4 tablespoons unsalted butter
2 cloves garlic, minced
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon marjoram
1/4 teaspoon salt
1/4 teaspoon black pepper

Heat olive oil in a small fry pan. Just before it begins to smoke, add garlic; stir constantly and cook 1-2 minutes until garlic starts to brown. Remove pan from heat  and allow to cool. Add herbs and stir.

Place steaks into a shallow dish. Pour herb mixture over and turn steaks to coat. You can also do this in a Ziploc bag. Let marinate for 1-4 hours in refrigerator.

Preheat dry pan over high heat. Remove steaks, shake off excess oil. Place in hot pan and cook for 5-6 minutes per side. Remove from heat and serve.

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