Sirloin Steaks with Charred Leek “Gremolata”

By: Sarah Kelly

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?!


Sirloin Steak with Gremolata

  • 2 8 oz. USDA Prime top sirloin steaks Buy Now
  • 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

Sirloin Steak with Gremolata

Prepare your cast iron pan on the stove top. Heat pan on high. Add a small amount of grapeseed oil to the pan and heat.
Season steaks with salt and pepper and place seasoned steak in the hot pan. Turn the pan to medium high. Let cook undisturbed for about 3 minutes on each side.
Place the butter in the pan and turn down the heat. Tilt the pan and with a serving size tablespoon baste the steaks with the melted butter. Continuously cook the steaks with the warm butter ladled over them for another minute.
Place the steaks on a plate. Return the hot pan to the stove top, add 2 tablespoons grapeseed oil and add the leeks, let cook for about 5 minutes on medium heat.
Add the green onion and cook for an additional 3 minutes. Finish with adding the garlic and stir to not burn the garlic, about 2 minutes.
Meanwhile mix the 2 tablespoon grapeseed oil, soy sauce, honey and sherry in a bowl. Add to the hot pan and turn off heat. Season with salt if needed.
Plate the steaks and garnish with the charred leeks and onions.