Friday, December 19, 2014

The Get 'Em Girls Guide to the Power of Cuisine: Herb-Crusted Sirloin

I don't often cook steaks.  I have nothing against steak, but I feel like whenever I cook them, I cook them for too long, and I can never quite achieve the medium-rare-ness I'm going for. 

When I saw (I thought) that this recipe was done under the broiler, I got excited.  Yay!  It's telling me exactly how to cook these, and it's all done under the broiler with little effort on my part!  Yay!

(You know how you always hear that you need to, for one, make sure you have all the ingredients needed for a recipe, and two, read through the entirety of the recipe carefully before beginning?  That's true.  Very, very true.)

(You know how I've also mentioned that sometimes I have kitchen mishaps, and I like to share them, because of the perceived perfection in the kitchen so many food bloggers portray?  This is one of those instances.) 

So I was preparing to cook these steaks under the broiler, and Dennis happened into the kitchen and noticed the broiler was on. 

"How are you cooking those steaks?" he asked.

I indicated the broiler that was on, in kind of a duh sort of way.  "Broiler."

"You're cooking the steaks under a broiler?"


"What's going on them?"

I showed him the herb crust mixture.  

"Under the broiler?"


"At 400°?"


"Sarah, if you put those steaks under the broiler until they're cooked, your breadcrumbs are going to burst into flames."

He ended up cooking the steaks, and it wasn't until the next day that I realized my mistake.  (If you wonder, the first step of the recipe is to preheat the broiler to 400°F.  For whatever reason, when I saw that, I assumed that meant that that's how the steak was to be cooked.  Needless to say, that was incorrect.)

All that to say, read the recipes thoroughly, lest your breadcrumbs burst into flames, and make these steaks, because when all was said and done, this and Wednesday's cheddar garlic biscuits (along with a salad) made a fantastic meal!

Herb-crusted Sirloin
Serves 2



2 sirloin steaks
1 1/2 tsp. salt
1/2 tsp. black pepper
1 clove garlic, minced finely
1/4 cup vegetable oil

Herb Crust
2 cloves garlic, minced finely
2 tsp. chopped fresh parsley
1/4 cup dry breadcrumbs
4 Tbsp. unsalted butter, melted
1/4 tsp. salt
1/4 tsp. black pepper

Preheat your broiler to 400°F.  (THIS IS FOR AFTER COOKING THE STEAKS!)

Combine the herb crust ingredients (garlic, parsley, breadcrumbs, butter, salt, and pepper).  Blend well and set aside.

Season the steaks with the remaining salt and pepper.  In a small bowl, combine the remaining garlic and the vegetable oil and rub this mixture onto each side of both steaks.

Cook your steaks in a pan over medium high heat until they reach your desired temperature.  (For medium-well, cook for 8 minutes or so.)  Make sure to flip halfway through your desired cooking time.

Remove the pan from heat and spoon the herb crust mixture on one side of each steak.  Press mixture into steak.

Place the pan under the broiler and broil for 2-3 minutes, until the crust turns golden brown, and before your breadcrumbs burst into flames. 

Allow steaks to sit for 3 minutes or so before serving.


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