Seared Sirloin Steaks with a Wasabi Crust - NBC Connecticut
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Taste of Today Recipes

Seared Sirloin Steaks with a Wasabi Crust

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    Seared Sirloin Steaks with a Wasabi Crust
    Recipe Featured on Taste of Today on Sunday, January 10, 2010

    4 New York Sirloin Steaks- 6 oz. Each
    4 tbsp.  Teriyaki Sauce
    1 tbsp.  Vegetable Oil
    1¼ cups  Panko Bread Crumbs
    1 tbsp.  Wasabi Powder
    4 tbsp.  Melted Butter
    To Taste  Salt and Black Pepper

    • Lightly coat the beef  on both sides with the teriyaki sauce. Let marinate under refrigeration for 30 minutes. While heating sauté pan on medium high, pat dry the beef steaks with a paper towel, and season both sides with salt and cracked black pepper. Add vegetable oil to pan, and add beef, and let brown very well for about at least 2 minutes on each side. Remove meat from pan, and place on baking sheet.
    • Preheat the oven to 425°f. Prepare the wasabi crust by combining the bread crumbs, wasabi powder, melted butter, seasoning to taste with salt and black pepper. Evenly divide the bread crumb mixture over the steaks, packing gently to adhere.  Place the meat in the oven and cook for varying amounts of time depending on doneness desired. Using an  instant read thermometer, check for your desired doneness. 125 °f for medium rare, 130°f for medium, 135°f for medium well, and 140°f for medium well. When desired temperature is reached, let meat rest for a minute out of oven to continue cooking and let juices settle before serving. Serve with stir fried vegetables, a drizzle of teriyaki, or a dab of prepared wasabi paste.