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Herb-Crusted Strip Steaks

with Sautéed Zucchini Squash and Red Onion Compote

For the Crust and Steaks Ingredients:
4 Omaha Steaks Boneless Strip Steaks
3 tablespoons butter, softened
2 teaspoons whole grain mustard
¼ cup fine bread crumbs
1 tablespoon minced fresh flat-leaf parsley
1 tablespoon finely sliced fresh chives
Salt and freshly ground black pepper to taste
2 tablespoons vegetable oil

For the Compote Ingredients:
2 red onions, thinly sliced, rinsed in cold water, and drained
¼ cup honey
¼ cup red wine vinegar
¼ cup red wine, preferably Cabernet Sauvignon
1 Sprig fresh rosemary leaves
1/8 teaspoon salt

For the Zucchini Ingredients:
2 tablespoons olive oil
1 tablespoon minced shallots
2 cloves garlic, minced
1 pound zucchini, thinly sliced on the bias
Salt and freshly ground pepper to taste
1 tablespoon freshly squeezed lemon juice
4 sprigs fresh flat-leaf parsley, for garnish

  1. To prepare the compote, place the onions, honey, vinegar, wine, and rosemary in a saucepan. Cook over low heat for 30 minutes, or until thick and syrupy, stirring occasionally. Remove the rosemary and discard. Season with salt and let cool to room temperature.
  2. Preheat the broiler. To prepare the steaks, combine the butter and the mustard in a mixing bowl. Add the bread crumbs, parsley, chives, salt, and pepper, and combine to for a paste. Heat the oil in a sauté pan and season the steaks with salt and pepper. Place the steaks in the pan and sauté over medium-high heat for 2 minutes on each side. Transfer the steaks to a broiling pan and spread the crust on the top of each steak. Place the pan on a rack in the upper part of the oven (but not on the very top rack) and broil for about 10 minutes for medium-rare, 12 minutes for medium, or to the desired doneness; do not turn the steaks over. The crust should be browned.
  3. While the steaks are broiling, prepare the zucchini. Heat the oil in a sauté pan and add the shallots and garlic. Sauté over medium heat for 2 minutes. Add the zucchini and sauté for 2 to 3 minutes on each side, until lightly golden. Season with salt and pepper. Spritz with lemon juice. Transfer to warm serving plates and place the steaks next to the squash. Spoon the compote next to the steaks and garnish the plate with the parsley.

Serves: 4

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