Why We Love This Top Sirloin Filet Recipe<\/strong><\/h3>\nUnless you\u2019re living the cowboy life on a ranch, chances are you don\u2019t often get to enjoy a perfectly cooked, hearty steak for breakfast. Especially not one that\u2019s served on a crispy slice of Texas toast, topped with fluffy, cheesy eggs and a handful of mixed greens, and then drizzled with homemade avocado-cilantro vinaigrette! No matter the time of day, this dish is guaranteed to awaken your taste buds.<\/p>\n
Tools You\u2019ll Need Before You Start<\/strong><\/h4>\n\n- Blender<\/li>\n
- 2 Medium Bowls<\/li>\n
- Whisk<\/li>\n
- 1 Large Saucepan<\/li>\n
- 2 Large Cast-Iron Pans<\/li>\n
- 1 Wire-Rack-Lined Baking Sheet<\/li>\n
- 1 Cutting Board<\/li>\n
- 1 Kitchen Knife<\/li>\n
- Spatula<\/li>\n
- Meat Thermometer<\/li>\n<\/ul>\n
How to Make Top Sirloin Filet Steak, Cheesy Scrambled Eggs, Greens, and Avocado-Cilantro Vinaigrette<\/strong><\/h2>\nWhen it comes to serving an elegant brunch, every ingredient matters, especially when we\u2019re selecting the star of the dish. That\u2019s why this impressive spread revolves around the best of the best: Omaha Steaks Private Reserve\u00ae Top Sirloin Filets<\/a>. Extra-aged at least 35 days and carved from the center of the top sirloin cap, this cut is exquisitely tender and features unparalleled flavor and juiciness. You\u2019ll taste the difference of this rich, bold, and naturally lean steak in every bite.<\/p>\n1. Blend Up a Vinaigrette You Won\u2019t Forget<\/strong><\/h3>\nGet started with a homemade vinaigrette that\u2019s complex in flavor and simple in execution. Simply add your creamy avocados, citrusy lime juice, peppery cilantro, fiery red pepper, oil, water, vinegar, salt, and pepper to a blender and blend on high until everything is thoroughly incorporated. If you\u2019re looking for a thinner consistency, add more water one-quarter cup at a time until it\u2019s exactly how you like it. Then, season to taste with more salt and pepper as needed and set aside.<\/p>\n
2. Fall for This Spring Salad<\/strong><\/h3>\nAdd even more nutrients and a pop of color to this dish with a light spring salad. Put your spring green salad mix in a medium-sized bowl, drizzle it with a spoonful of your tasty vinaigrette and a teaspoon of grapeseed oil, then season it with a pinch of salt and pepper and toss until it\u2019s well coated.<\/p>\n
3. <\/strong>Steak Your Claim on Brunch<\/strong><\/h3>\nIt\u2019s time for the main attraction! Prep your thawed steaks by patting them dry with paper towels to remove moisture and ensure a mouthwatering crust, then season them liberally with salt and pepper before leaving them on the counter for 20 minutes to come to room temperature. While you\u2019re waiting, preheat your oven to 250 degrees Fahrenheit.<\/p>\n
Place your room-temperature steaks on a wire-rack-lined baking sheet and roast them until they reach an internal temperature of 115 degrees Fahrenheit, as per a meat thermometer, which should take 20 minutes. Next, bring a large cast-iron pan to medium-high heat and add, in this exact order, your grapeseed oil, butter, and steaks. Sear your steaks for 30 seconds on one side, then flip them and butter-baste for 30 seconds before searing the remaining sides for 30 seconds each.<\/p>\n
Now that your steaks are ready to rest for six minutes to reach a final medium-rare temperature of 130 degrees Fahrenheit, you can move on to the next step while you wait. Craving a different level of doneness? The Omaha Steaks Steak Doneness Guide<\/a> will help you achieve it! When the steaks are ready, cut them against the grain into one-quarter-inch slices.<\/p>\n4. Say Cheese\u2026y Scrambled Eggs<\/strong><\/h3>\nIt just wouldn\u2019t be brunch without eggs! Start by adding your eggs, half and half, salt, black pepper, and crushed red pepper to a medium-sized bowl. Whisk it all together until fully incorporated, which should only take about 30 seconds. Next, bring a large saucepan to medium-high heat and add your butter, swirling around until fully melted.<\/p>\n
Add your egg mixture to the pan and lightly scramble it for about one minute until the eggs start to firm up. Now you\u2019re going to fold in the cheddar cheese (our fancy way of telling you to gently incorporate the cheese into the scrambled eggs by using a spatula to scoop and turn the mixture over) and continue to lightly scramble for an additional one to two minutes for medium firmness.<\/p>\n
5. Crisp Up the Toast With the Most<\/strong><\/h3>\n
- \n
- Blender<\/li>\n
- 2 Medium Bowls<\/li>\n
- Whisk<\/li>\n
- 1 Large Saucepan<\/li>\n
- 2 Large Cast-Iron Pans<\/li>\n
- 1 Wire-Rack-Lined Baking Sheet<\/li>\n
- 1 Cutting Board<\/li>\n
- 1 Kitchen Knife<\/li>\n
- Spatula<\/li>\n
- Meat Thermometer<\/li>\n<\/ul>\n
How to Make Top Sirloin Filet Steak, Cheesy Scrambled Eggs, Greens, and Avocado-Cilantro Vinaigrette<\/strong><\/h2>\n
When it comes to serving an elegant brunch, every ingredient matters, especially when we\u2019re selecting the star of the dish. That\u2019s why this impressive spread revolves around the best of the best: Omaha Steaks Private Reserve\u00ae Top Sirloin Filets<\/a>. Extra-aged at least 35 days and carved from the center of the top sirloin cap, this cut is exquisitely tender and features unparalleled flavor and juiciness. You\u2019ll taste the difference of this rich, bold, and naturally lean steak in every bite.<\/p>\n
1. Blend Up a Vinaigrette You Won\u2019t Forget<\/strong><\/h3>\n
Get started with a homemade vinaigrette that\u2019s complex in flavor and simple in execution. Simply add your creamy avocados, citrusy lime juice, peppery cilantro, fiery red pepper, oil, water, vinegar, salt, and pepper to a blender and blend on high until everything is thoroughly incorporated. If you\u2019re looking for a thinner consistency, add more water one-quarter cup at a time until it\u2019s exactly how you like it. Then, season to taste with more salt and pepper as needed and set aside.<\/p>\n
2. Fall for This Spring Salad<\/strong><\/h3>\n
Add even more nutrients and a pop of color to this dish with a light spring salad. Put your spring green salad mix in a medium-sized bowl, drizzle it with a spoonful of your tasty vinaigrette and a teaspoon of grapeseed oil, then season it with a pinch of salt and pepper and toss until it\u2019s well coated.<\/p>\n
3. <\/strong>Steak Your Claim on Brunch<\/strong><\/h3>\n
It\u2019s time for the main attraction! Prep your thawed steaks by patting them dry with paper towels to remove moisture and ensure a mouthwatering crust, then season them liberally with salt and pepper before leaving them on the counter for 20 minutes to come to room temperature. While you\u2019re waiting, preheat your oven to 250 degrees Fahrenheit.<\/p>\n
Place your room-temperature steaks on a wire-rack-lined baking sheet and roast them until they reach an internal temperature of 115 degrees Fahrenheit, as per a meat thermometer, which should take 20 minutes. Next, bring a large cast-iron pan to medium-high heat and add, in this exact order, your grapeseed oil, butter, and steaks. Sear your steaks for 30 seconds on one side, then flip them and butter-baste for 30 seconds before searing the remaining sides for 30 seconds each.<\/p>\n
Now that your steaks are ready to rest for six minutes to reach a final medium-rare temperature of 130 degrees Fahrenheit, you can move on to the next step while you wait. Craving a different level of doneness? The Omaha Steaks Steak Doneness Guide<\/a> will help you achieve it! When the steaks are ready, cut them against the grain into one-quarter-inch slices.<\/p>\n
4. Say Cheese\u2026y Scrambled Eggs<\/strong><\/h3>\n
It just wouldn\u2019t be brunch without eggs! Start by adding your eggs, half and half, salt, black pepper, and crushed red pepper to a medium-sized bowl. Whisk it all together until fully incorporated, which should only take about 30 seconds. Next, bring a large saucepan to medium-high heat and add your butter, swirling around until fully melted.<\/p>\n
Add your egg mixture to the pan and lightly scramble it for about one minute until the eggs start to firm up. Now you\u2019re going to fold in the cheddar cheese (our fancy way of telling you to gently incorporate the cheese into the scrambled eggs by using a spatula to scoop and turn the mixture over) and continue to lightly scramble for an additional one to two minutes for medium firmness.<\/p>\n
5. Crisp Up the Toast With the Most<\/strong><\/h3>\n
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