Main Offer

Jimi Hendrix Steak Experience

Recipe Categories: All Recipes | Sirloin Steak | Salads | Steaks | BBQ and Grilling

12 hrs
Marinade Time

Prep time: 30 min

Cook time: 15 min

Serves: 6

Nutrition Info

Find Recipes on Our Steak Time App

Omaha Steaks Top Sirloin Steaks are marinated and piled on top of fresh salad with homemade dressing and an aromatic beet syrup in this recipe for the Jimi Hendrix Steak Experience. A watercress salad topped with Dijon mustard and red wine vinegar acts as a base for the marinated top sirloin steaks. Both salad and steaks are then topped with homemade beet syrup in this culinary masterpiece that is full of several different flavors.

Featured Omaha Steaks Product

Top Sirloins

6 (6 oz.) steaks

Temporarily Unavailable
Sign up to be notified when we have more.

Quick View

Ingredients

Marinade and Steaks:

6 Omaha Steaks Top Sirloin Steaks
1/2 cup olive oil
1/4 cup balsamic vinegar
2 Tbsp. pureed or finely minced garlic
2 Tbsp. black peppercorns
3 sprigs tarragon leaves removed and coarsely chopped
3 sprigs rosemary leaves removed and coarsely chopped

Beet Syrup:

1 cup beet juice
Salt and freshly ground black pepper to taste

Cilantro Oil:

6 bunches cilantro, thick stems removed
1 cup olive oil
Salt and pepper to taste

Dressing and Salad:

1/2 cup vegetable oil
2 Tbsp. Dijon mustard
1/2 cup red wine vinegar
1 tsp. salt
1 tsp. freshly ground black pepper
6 bunches watercress, washed and drained

Preparation

To prepare the marinade, place the oil, vinegar, garlic, and peppercorns in a dish or mixing bowl and whisk to combine. Add the tarragon and rosemary. Add the steaks, coating with the marinade on both sides, and let marinate in the refrigerator overnight.
To prepare the beet syrup, place the beet juice in a small saucepan and bring to a boil. Cook over medium-high heat for 15 to 20 minutes, or until syrupy in consistency and 1/4 cup remains. Lightly season with salt and pepper.
To prepare the cilantro oil, blanch 3 bunches of cilantro in boiling water for 10 seconds. Remove and shock in a bowl of ice water to stop the cooking process. Transfer to a blender with the remaining bunches of uncooked cilantro and puree while slowly adding the olive oil. Let the mixture rest overnight. The next day, strain through cheesecloth into an attractive glass bottle and season with salt and pepper.
Prepare the grill.
To prepare the dressing, whisk together the vegetable oil and mustard in a mixing bowl. Whisk in the vinegar and season with the salt and pepper. Let chill in the refrigerator. Remove the thick stems of the watercress and chill the leaves. When ready to serve, toss the watercress with the dressing and pile in a high mound on the center of each serving plate, leaving plenty of room around the watercress.
Remove the steaks from the marinade and grill over medium-high heat for 2 to 2 1/2 minutes on each side for medium-rare, about 3 minutes on each side for medium, or to desired doneness.
Slice each steak and arrange on top of the salad. Drizzle or spoon the cilantro oil and beet syrup around the salad in attractive or free-form psychedelic patterns.