Seaweed Crusted Sirloin Steak with Worcestershire Butter Sauce
By Amanda Wong Rainbow Seaweed Flakes, Rainbow Seaweed Salt
August 17, 2021
Jazz up a simple pan seared beef with Alg Seaweed’s Original Seaweed Flakes. Yes, you read that correctly. seaweed and beef. An interesting ingredient combination that actually works!
We highly recommend using a heavy-based cast iron skillet to sear your steak. The key is to heat the cast iron skillet until it is smoking hot before you place your thick-cut sirloin into the pan. This will give you a steak that is perfectly seared and caramelized on the outside and juicy on the inside.
Products used in this recipe - Rainbow Seaweed Flakes and Rainbow Seaweed Salt
- Prep: 10 mins
- Cook: 25 mins
- Yields: 2
FOR THE STEAK
1Mix the Rainbow Seaweed Flakes and Rainbow Seaweed Salt on a plate and dredge the steak in it.
2Pour olive oil into a medium-sized, cast iron skillet and heat until it is shimmering.
3Add the steak and cook over moderately high heat until the seaweed crust is toasted. Approximately 4 minutes on each side.
4Transfer the steak to a chopping board and let it rest for 15 minutes.
5Meanwhile, sauté the button mushrooms in the same skillet that was used to cook the beef. The mushrooms will soak up all the juice that was released from the beef.
FOR THE WORCESTERSHIRE BUTTER SAUCE
1Place Worcestershire sauce, unsalted butter, Dijon mustard and black pepper into a small pot and stir over low heat until all of the butter has melted.
2Serve the steak, mushroom and sauce with a bowl of white rice. Enjoy!
Category - Dinner