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Sirloin Steak with Black Soybean Salsa and Miso Orange Sauce

Sirloin Steak Ingredients 1 cup water

1 tablespoon cumin

Salt to taste

2 cloves garlic

1 tablespoon Achiote powder

2 limes, juiced

3-4 ounce Top Sirloin Cap Steaks

2 tablespoons adobo seasoning

Limes and cilantro for garnish

Black Soybean Salsa Ingredients 1 -15 ounce can black soybeans, drained and rinsed1 small tomato, diced

1/4 small yellow onion, minced

2 large cloves garlic, minced

1 tablespoon cilantro, chopped

1 1/2 jalapeños, minced

1 1/2 limes1 teaspoon smoked tomato powder

Salt to taste

Miso Orange Sauce Ingredients 1/2 cup raw sugar

1/4 cup rice vinegar

8 cups orange juice

1 – 2 tablespoons white miso

2 tablespoons mirin

1 tablespoon achiote powder

2 ounces butterSalt to taste

Sirloin Steak Directions Preheat oven to 200 ° F.

In a small pan, add water, onion, cumin, salt, garlic, achiote, bring to a boil. Remove from heat, cool rapidly. Once cooled, add lime juice and beef. Let marinade. Place meat on rack to drain. Dust beef with adobo seasoning, place in baking pan, bake at 200° F for 20 minutes, increase oven up to 400° F, bake an additional 10 minutes. Take out of oven, let meat rest for additional 4 to 6 minutes before serving.

To assemble Place steak on 3 serving plates. Add soybean salsa to each plate and then drizzle with orange sauce. Garnish with limes and cilantro. Serve immediately.

Black Soybean Salsa Directions In a medium bowl, add black soybeans, tomato, onion, garlic, cilantro and jalapenos, mix. Juice limes, add to soybean mixture. Add tomato powder and salt to taste. Mix gently and let set for two hours before serving.

Miso Orange Sauce Directions In a large heavy bottom sauté pan, over medium heat, add sugar and caramelize. Once sugar is completely dissolved and a caramel color is apparent, remove from heat and deglaze with rice wine vinegar. (Use caution as it will bubble up). Add orange juice, bring to a boil, then lower heat. Simmer until total amount of liquid is reduced to about 2 cups of liquid. Remove from heat, add remaining ingredients except butter. Mix well, cook for an additional 10 minutes on low heat. Remove from heat, strain into a holding container, whisk in butter. Use sauce within 10 to 15 minutes.

Notes Yield: 3 servings

By Chef David Garcia, Dubuque Golf & Country Club, Iowa

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