Star Anise-Crusted Sirloin
Serves 1 as an entrée or 2 as an appetizer
Ingredients
For Steak
- 4 oz sirloin steak
- 1 tbsp sea salt
- 1 tbsp ground star anise
- 50/50 canola & olive oil blend
For Butternut Squash & Cipollini Onions
- ¼ cup butternut squash, cubed
- 2 cipollini onions
- 50/50 canola & olive oil blend
- pinch of ground star anise
- pinch of salt
Serving Suggestions
- cocoa nibs
- melted bittersweet chocolate
- butternut squash purée
- fried & salted squash seeds
- coarse sea salt
- microgreens
- cocoa powder
- ground cinnamon
- pumpkin seed oil
How-to
Prepare Sirloin
- Preheat oven to 350º
- Season steak liberally with salt and ground star anise on all sides
- Heat a small sauté pan over medium high, and coat with a 50/50 canola and olive oil blend. Sear steak 30-60 seconds on all 4 sides until browned
- Transfer to a cool baking dish and place in the oven for 4 minutes, flip steak, and cook another 4 minutes
- Remove steak to paper towel-lined plate to absorb excess juices and let rest for about 4 minutes before slicing
Prepare Butternut Squash & Cipollini Onions
- Bring a small pot of water to a rolling boil and have a bowl of ice water ready
- Drop cubed squash into boiling water, and reduce heat to medium. Allow heat to come back up to a rolling boil and cook for squash for 4 minutes
- Remove squash to ice water until chilled. Drain and place on a paper towel-lined plate to absorb water
- Coat onions (in skins) in olive oil. In a pan over medium-high heat, allow to sauté until the skins begin to pull away from the flesh
- Remove onions from pan and allow to cool before removing skins and quartering
- Coat a small sauté pan with 50/50 canola and olive oil blend over medium-high heat
- Add dried butternut squash and sauté 1 minute
- Add quartered onions, season with salt and a pinch of star anise, and sauté 1 minute more
Garnish & Serve
- Slice sirloin into 4 pieces against the grain
- Top with butternut squash and cipollini onions. Garnish with as many or few of the suggested ingredients and serve