For 4 good
cuts (12 oz) sirloin strips
In a bowl,
1 1/2 cups
of bread crumbs
2 tbs. of my dry rub seasoning
1/4 cup of olive oil
3 tbs. chopped parsley
4 tbs. Parmagiano Cheese
1 Tbs. crushed and diced garlic
salt and pepper each sirloin srip. I use kosher salt
and fresh ground pepper. Take a dollop of the breadcrumb
mixture in your hand and press down onto the meat
both sides. Drizzle a little more olive oil over them
lightly. Put in the refrigerator for 15 minutes. Heat
your skillet until when you put your hand over it,
you feel the heat. Add 1/8 cup of olive oil. Add a
pressed, but not crushed clove of garlic in the olive
oil. Let it flavor the olive oil and remove.
2 tbs. of butter, then the sirloins. Brown on one
side. Do not move them around too much. Then, turn
them over and cook for about 3 minutes.
350 degree preheated oven, put your skillet in and
bake for 20 minutes, or, until desired doneness. Pull
them out of the oven and remove them from the skillet
to a platter. Grate fresh Parmigiano over the top
and let rest.
you skillet to the stove top with heat on med high
and add 1/8 cup of dry white wine, the juice of 1
lemon, and 2 tbs. of butter. Scrape the bottom of
the skillet to get the browness incorporated into
the sauce. Then, drizzle over the steaks.
guests to the chairs for after they taste this, they
will want to run around the house screaming for joy.