Sliced Sirloin Steak with Sun-Dried Tomatoes and California Goat Cheese

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30 min
Prep Time
10 min
Cook Time
4
Servings
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Nutrition

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Made with Omaha Steaks Top Sirloin Steaks, this recipe for Sliced Sirloin Steak with Sun-Dried Tomatoes and California Goat Cheese, and a Napa Valley Mustard has a little something for everyone. The steaks are served on top of a heaping spoonful of creamy mustard sauce with a hint of horseradish for a perfect combination of rich, meaty flavor that has a spicy kick. Serve with a crisp salad made of savory goat cheese and balsamic-garlic vinaigrette for an unforgettable and well-balanced meal.

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Ingredients

Steaks:

4 Omaha Steaks Top Sirloin steaks, about 8 ounces each
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
3/4 teaspoon fennel seeds

Mustard Sauce:

1/3 cup heavy cream
1/3 cup sour cream
3 tablespoons drained prepared horseradish
2 tablespoons Dijon or whole-grain mustard
Pinch of salt

Croutons:

8 sliced French bread, about 1/2 inch thick
1/2 tablespoon olive oil

Balsamic-Garlic Vinaigrette:

2 tablespoons olive oil
1 teaspoon minced garlic
3 tablespoons balsamic vinegar

Salad:

8 ounces fresh goat cheese, cut into 8 slices
1/4 cup olive oil
Freshly cracked black pepper
1 cup fine bread crumbs
1 teaspoon dried Herbes de Provence, or mixed dried herbs
4 to 5 ounces mixed baby lettuces, such as red oak, arugula, frisee, and radicchio
8 sun-dried tomatoes pack in oil, drained

Preparation

Mustard Sauce:

Whip the cream in a mixing bowl to soft peaks.
Whisk in the sour cream, horseradish, mustard, and salt until thoroughly blended (overmixing will deflate the cream).
Refrigerate until ready to serve.

Steaks:

Preheat the oven to 350° and prepare the grill (or, alternatively, the steaks can be broiled).
Place the salt, pepper, fennel seeds, and thyme in a heavy-bottomed skillet and toast lightly over medium heat for about 1 minute, until just fragrant.
Transfer to a spice grinder and grind to a powder.
Run the mixture onto the steaks.
Grill the seasoned steaks for 4 to 5 minutes per side for medium-rare and about 6 minutes per side for medium.
Remove the steaks from the grill and let rest for 5 minutes before slicing.
While the steaks are grilling, prepare the vinaigrette: Whisk together the oil, garlic, and vinegar until emulsified.
Set aside.

Salad:

Place the slices of goat cheese on a plate and sprinkle with oil and pepper.
Thoroughly mix together the bread crumbs and herbs in a mixing bowl.
Dredge the cheese slices in the bread crumb mixture, coating thoroughly.
Transfer the slices to a baking sheet and bake in the oven for 5 minutes.
Meanwhile, toss the lettuces with the vinaigrette in a mixing bowl.

To serve:

Place a mound of lettuce on one side of each serving plate and top with the baked goat cheese slices, croutons, and tomatoes.
Ladle the chilled mustard sauce on the other side of each plate and arrange the steak slices on top of the sauce.
Serve immediately.