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Roasted Herb - Crusted Omaha Top Sirloin Steaks with Mixed Vegetables and Wild Rice
- Wild Rice:
- 2/3 cup wild rice
- 1 ¾ cups water
- 1 bay leaf
- ½ cup chopped pecans
- 2 tablespoons butter
- ½ white onion, minced
- 1 tablespoon finely chopped fresh flat-leaf parsley
- Mixed Vegetables:
- 3 tablespoons butter
- 1 red onion, sliced
- ½ cup thinly sliced fennel bulb
- 6 baby carrots, cut in half lengthwise
- 1 zucchini, cut in half lengthwise and sliced on a diagonal
- 1 cup sugar snap peas, stemmed
- 1 red bell pepper, seeded, cut in half, and sliced
- 1 teaspoon dried thyme
- ¼ cup vegetable stock or water
- ¼ cup chopped fresh flat-leaf parsley
- Freshly ground black pepper
- Herb Crust:
- 3 tablespoons butter, softened
- ½ tablespoon Dijon or whole-grained mustard
- 1 tablespoon finely sliced fresh chives
- 1 tablespoon minced fresh flat-leaf parsley
- ¼ cup fine bread crumbs
- Fresh ground black pepper
- 4 top sirloin steaks, about 8 ounces each Omaha Steaks
- Freshly ground black pepper
- 2 teaspoons olive oil
- 4 sprigs fresh flat-leaf parsley, for garnish
The tasty herb crust in this recipe complements the steaks very nicely - mustard, herbs, and steak make a very flavorful combination. You can use the same crust recipe for other meats, including lamb and poultry, although you may want to omit the mustard. If you are a garlic lover, you can add some finely minced garlic or garlic paste to the crust ingredients.
The nutty, earthy flavor of wild rice also matches the steaks well. Wild rice is a long-grain marsh grass that is native to the northern Plains and Great Lakes region of North America, and it is still harvested from canoes in the traditional way by Native Americans of those areas, although most of the commercial growing is now undertaken on large farms in California and the Midwest. If you can obtain the traditional wild rice (which is still very much wild), don't hesitate to use it.
Here's a cooking tip for the mixed vegetables: Don't cover them while they are cooking, or the green vegetables will lose their bright color.
- To prepare the wild rice:
- Rinse the rice in cold water and drain.
- Place the water, rice, and bay leaf in a saucepan and bring to a boil.
- Lower the heat and simmer, covered, for 50 minutes to 1 hour, until the water has just evaporated and the rice is cooked.
- Remove from the heat and let cool slightly.
- Toast the pecans in a hot dry skillet over medium heat, stirring occasionally, for 5 or 6 minutes, until lightly browned.
- Set aside.
- Heat the butter in the pan and sauté the onion for 2 minutes over medium heat.
- Add the cooked rice, pecans, and parsley, stir to combine thoroughly, and heat through.
- While the rice is cooking, prepare the mixed vegetables.
- Heat the butter in a sauté pan or skillet and sauté the onion, fennel, and carrots for 3 minutes over medium heat.
- Add the zucchini, sugar snap peas, red bell pepper, and thyme, and sauté over medium-high heat 1 minute longer, stirring occasionally.
- Add the stock or water and cook until the liquid has evaporated and the vegetables are tender.
- Stir in the parsley, salt, and pepper, and cover to keep warm.
- To prepare the herb crust:
- Mix together the butter and mustard in a mixing bowl.
- Add the chives, parsley, bread crumbs, salt, and pepper, and mix into a paste.
- Preheat the broiler and place the rack in the middle of the oven.
- Season the steaks with salt and pepper.
- Heat the oil in a skillet and sear the steaks over high heat for 1 to 2 minutes per side.
- Remove the steaks and place the herb crust on one side only of each steak.
- Transfer to the broiler and cook crust side up for about 8 minutes for medium-rare (do not turn the steaks over).
- For medium, sear in the skillet for 2 to 3 minutes per side, add the herb crust, and broil for about 10 minutes.
- In either case, the crust should turn brown and dissolve a little.
- To serve:
- Cut each steak into 3 or 4 slices.
- Spoon a mound of the rice on the center of each warm serving plate and place the steak slices to the side or on top.
- Serve the mixed vegetables next to the steak, garnish with the parsley, and serve immediately.