Tuesday, June 22, 2010

Big Daddy's Steak!

I just recently started watching Big Daddy's House and I really like a lotta of his recipes cuz they're manly and easy! Tonight's dinner was inspired by his Crusted Sirloin Steak and it turned out great! I made a few changes though. I cooked my steak in a cast iron skillet so that it can go directly into the oven and I also used regular mushrooms instead of portobellos cuz that was what I had. The crust didn't stay on very well during cooking but the mushroom sauce was perfect on the steak! I also made some Horseradish Mashed Potatoes and Creamed Spinach to go on the side cuz you can't have steak without Steakhouse Sides right? A perfect manly meal that I'm sure Big Daddy would be proud of!


2 Tbsp prepared horseradish
2 Tbsp spicy mustard
1 Tbsp minced garlic
1 Tbsp cracked black pepper, plus more for seasoning
3 Tbsp olive oil, divided
2 Tbsp breadcrumbs
1 (6-oz) petite sirloin steaks
Coarse sea salt
1 Tbsp butter, to sear

Mushroom Sauce:
2 Tbsp butter, divided
1 tsp dried thyme leaves
1/2 c mushrooms, sliced
1 tsp salt
1 tsp cracked black pepper
1/4 c beef broth


1. Preheat the oven to 400°F.

2. Whisk together horseradish, mustard, garlic, black pepper, 2 Tbsp of olive oil in a small bowl. Stir in the Panko and set aside. Season the steak on both sides with coarse sea salt and black pepper. Brush the horseradish bread crumb mixture on 1 side.

3. In a cast-iron skillet over medium-high heat, add 1 Tbsp of oil and 1 Tbsp of butter. Sear the steak, seasoned side down, for 2 minutes. Brush the other side with the horseradish mixture, turn over and cook for an additional 2 minutes. Place the pan in the oven and cook until the breading browns, about 15 to 20 minutes. Remove skillet from the oven, remove steaks and let rest.

4. In the same skillet, add 1 Tbsp of the butter and the thyme. Turn the heat to high and add the mushrooms, salt and pepper and cook until the mushrooms are soft and browned, about 3 to 4 minutes. Stir in the beef broth and reduce until the liquid just coats the mushrooms. Stir in the remaining Tbsp of butter to give the mushrooms a creamier consistency. Arrange the steaks on serving plates and top with the mushroom sauce.

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