Seared Sirloin With Savory Bread Pudding
Good aged balsamic vinegar has great body and a complex sweetness that makes this sirloin sing. But the best part of this dish is the savory bread pudding on the side.
Cooking spray, for greasing the pan
1 tablespoon unsalted butter
1 teaspoon vegetable oil
1 stalk celery, chopped
2 tablespoons chopped celery leaves
1 white onion, diced
4 ounces cremini mushrooms
3 tablespoons diced water chestnuts
2 teaspoons garlic-and-herb seasoning blend
1⁄2 teaspoon packed brown sugar
2 teaspoons salt (kosher or sea)
1 teaspoon freshly ground black pepper
3 tablespoons cannabutter
1⁄2 cup buttermilk
1 cup low-sodium chicken stock
6 ounces plain bread stuffing cubes
For the sirloin:
4 (5-ounce) sirloin steaks, at room temperature
4 tablespoons olive oil
Kosher salt and coarsely ground fresh black pepper
Aged balsamic vinegar, for drizzling Sea salt, for sprinkling
Chopped cilantro, for garnish Chopped green onion tops, for garnish
- Preheat the oven to 340°F.
- Spray a standard-size muffin pan with cooking spray and set it aside.
- In a large saucepan, melt the butter with the vegetable oil over medium heat. Add celery, celery leaves, and onion and cook until translucent, 2 to 3 minutes.
- Add the mushrooms and cook until the liquid has evaporated, about minutes more.
- Stir in the water chestnuts, spice blend, brown sugar, salt, and pepper.
- Slowly add the cannabutter, buttermilk, and stock, mixing thoroughly.
- Put the stuffing in a large bowl and pour the vegetable mixture over it. Thoroughly combine the stuffing and vegetables.
- Distribute the stuffing evenly among the cups of the prepared muffin pan (it should make 10 muffins).
- Bake the bread puddings until they are golden brown, 25 to 28 minutes, rotating the pan once halfway through baking.
- Remove the pan from the oven, tent it with aluminum foil to keep the bread puddings warm while you prepare the steaks, and increase the heat to 400°F.
- Dry the steaks with paper towels. Rub each steak with 1 tablespoon of olive oil and season liberally with salt and pepper. Put a wire rack on a baking sheet and set it aside.
- Heat a large cast-iron skillet over medium/high heat. Cook the steaks 2 at a time to avoid overcrowding, for 3 minutes on one side. Turn the steaks and cook for 3 minutes on the other side.
- Put the steaks on the wire rack on the prepared baking sheet.Cook the steaks to the desired degree of doneness: 3 to 5 minutes for medium-rare, 5 to 7 for medium, 8 to 9 for medium well. If the pan is not large enough to comfortably hold the steaks, prepare in batches.
- Transfer the steaks to a cutting board and let them rest, tented with aluminum foil, for 5 minutes.
- Drizzle the steaks with balsamic vinegar, sprinkle with sea salt, and top with the cilantro and green onion. Serve them alongside the bread pudding.