One pan dinners are not only easy to clean up, they’re practical for other reasons. Having a hot pan ready while you’re cooking means incorporating the flavors from the previous steps.This recipe is a play on the classic combination of leeks in vinaigrette. It’s a very loose interpretation of the elements that go into our beef tartare at the restaurant. Tonight, we’re charring the leeks in our steak pan, crisping up the onions and then finishing it all with sherry vinegar. If you are looking to serve an additional item to this dish to round out a meal, I would suggest making a Caesar salad, Oui?!
INGREDIENTS
SIRLOIN STEAK WITH GREMOLATA
2 8 oz. USDA Prime top sirloin steaks
4 tablespoons butter
1 leek, cleaned and quartered and sliced thin
1 cup green onion, slice thin on a biased
3 cloves garlic sliced thin
1 tablespoons soy sauce
1 tablespoon sherry vinegar
4 tablespoons Grapeseed oil plus more for cooking
1 tablespoon honey
DIRECTIONS
SIRLOIN STEAK WITH GREMOLATA
