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Seared Sirloin Steak with Gnocchi, Vegetables and Edamame

Spice Rub Ingredients 1 tablespoon fennel seed

1 tablespoon mustard seed

1 tablespoon salt

1 tablespoon sugar

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon paprika

White pepper and cayenne to taste4-6 ounce sirloin steak


Gnocchi Ingredients 1 1/4 pounds silken tofu, drained

1/4 pound Parmesan cheese

Salt and pepper to taste

2 egg yolks

1 1/2 cups flour


Fall Vegetables Ingredients 1 butternut squash, roasted and cut into bite size pieces

3 radishes, sliced

2 apples, cored and thinly sliced

2 cups Brussel sprouts, blanched

2 cups edamame, cooked according to package directions

3 tablespoons butter


Crème Fraîche Ingredients 2 cups cream

1/2 cup buttermilk


Seared Sirloin Steak Directions Heat a small, ungreased sauté pan over high heat. Once warm, place fennel and mustard seeds in pan. Move or shake the pan briskly back and forth to stir and agitate the seeds so they don't stick to the bottom of the pan or burn. Or use a wooden spoon to constantly stir the seeds. Cook the seeds for 3 to 4 minutes, or until they become fragrant and slightly darker brown. Cool. Grind the seeds. In a small bowl, combine ground seeds with remaining spices. Coat steak with spice rub and let marinate in the refrigerator for 24 hours. In a heated cast iron skillet, sear meat until medium rare, remove. Slice steak very thin, and fan out on 4 serving plates. Add gnocchi, vegetables and sauce. Serve Immediately.


Gnocchi Directions In a food processor, add tofu and plus until tofu is at a fine consistency. Add parmesan, salt, pepper and egg yolks until well combined. Add flour, blend until a ball is formed. Shape small portions of the dough into long ropes. With a knife dipped in flour, cut ropes into 3/4 inch pieces. Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi has risen to the top; drain.


Crème Fraîche Directions In a medium bowl, whisk ingredients together and let sit at room temperature for 48 hours or until thick. Refrigerate until needed.


To assemble In a large fry pan, add 3 tablespoons butter, melt. Add gnocchi and sauté until golden brown. Add vegetables and stir until coated with butter and lightly browned, Add crème fraîche, reduce to desired consistency. Optional-garnish with truffle oil, and fresh sage. Spoon over meat.


Notes Yield: 4 servings


By Chef Scott Stroud, Centro Restaurant

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