CLA-rich, grass-fed sirloin steaks are rubbed with kosher salt, then loosely wrapped and refrigerated overnight. The steaks are wiped clean and seared in an iron skillet over high heat until nicely browned, then finished to medium-rare in a 550 degree oven. Meanwhile, fingerling potatoes, brown mushrooms, pearl onions and elephant garlic are sauteed stove-top.
While the steaks rest, the roasting pan is deglazed with cognac and the brown bits scraped loose with a wooden spoon. The finished vegetables are added to the pan with demi-glace, fresh thyme and smoked black pepper and heated through. A knob of cold, pasture butter is whisked in just before serving..
One of the most flavorful cuts of beef, the sirloin is a steak cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut.
The sirloin is actually divided into several types of steak, with the top sirloin generally being the most prized. The bottom sirloin is less tender, much larger, and is typically what is offered when one just buys sirloin steaks instead of steaks specifically marked top sirloin.
Grass-fed sirloin is dry-rubbed with freshly-ground ancho chiles, roasted paprika, cumin, smoked pepper and sea salt and then pan-grilled and served with a raw avocado oil-based pesto containing cilantro, garlic, bits of dried papaya, macadamia nuts and chipotle powder..
For the Dry Rub
2 ancho (dried poblano) chiles, stemmed and seeded
1 tablespoon roasted paprika
1 teaspoon cumin seeds
1/2 teaspoon rapadura
1/2 teaspoon sea salt
1/2 teaspoon smoked black pepper
Place all ingredients into a coffee or spice grinder and pulse into a fine powder. Place in an airtight container and store away from heat and light for up to 3 months.
For the Pesto
1/3 cup raw avocado oil
1/4 cup fresh cilantro
1 clove garlic
juice of 1/2 fresh lime
1 tablespoon unsweetened dried papaya
1 1/2 tablespoons macadamia, pistachio or hazlenuts
1/4 teaspoon chipotle powder
salt and pepper
Place all ingredients except oil into the cup of a food processor and pulse a couple of times until coarsely chopped. Stir in oil then adjust flavor with salt and pepper.
Rinse and pat dry 1 or more 1 inch-thick sirloin steaks. Coat all sides with spice rub, then wrap loosely in butcher paper and refrigerate 3 or more hours.
Allow steaks to sit on the counter 30 minutes, then grill 3 minutes per side in a heavy skillet over medium heat. Transfer skillet to a 400 degree oven and cook until medium-rare, about 10 minutes.
Transfer steaks to a cutting board and allow to stand 5 minutes before carving into 1/2 inch-thick slices. Garnish with crumbled goat cheese and dress with pesto.