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Steak Mudega

For 4 good cuts (12 oz) sirloin strips

In a bowl, mix:

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

Very lightly 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.

Then add 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.

In your 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.

Return 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.

Tie your guests to the chairs for after they taste this, they will want to run around the house screaming for joy.

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