Grilled Steaks with Garlic Crumbs
Submitted by grammie
Grilled sirloin steaks coated in Dijon mustard and white wine, finished with a crust of garlic-toasted bread crumbs pressed onto the surface. A steakhouse-worthy technique at home.
YIELD
4 servingsPREP
10 minCOOK
40 minREADY
50 minA thick sirloin steak gets rubbed with a Dijon mustard and white wine paste, grilled over charcoal to medium-rare, then topped with a crust of garlic bread crumbs that gets pressed into the mustard-slicked surface. The contrast between the charred, juicy steak and the crunchy, garlicky crumb topping is what makes this recipe memorable.
The mustard-wine mixture does two jobs. It flavors the meat during grilling and acts as the glue for the bread crumb crust afterward. Reserve about a third of the mixture and brush it on fresh after grilling so the crumbs have a sticky surface to grab.
A full cup of pressed garlic cooked slowly in butter for 10 minutes creates a mellow, sweet garlic flavor. Raw garlic would be sharp and aggressive at that quantity, but slow-cooked garlic turns soft and nutty.
Toast the bread crumbs in the garlic butter until golden while the steak grills. The timing works out naturally.
Pro Tips
- Use steaks at least 1 ½ inches thick. Thinner cuts overcook before the exterior develops a proper crust.
- Pat the steaks completely dry before applying the mustard. Wet surfaces don’t sear properly on the grill.
- Cook the garlic in butter over low heat. High heat burns garlic and turns it bitter.
- Slice into ½-inch strips for serving so each piece has a visible layer of crumb crust on top.
Variations
- Herb crumbs: Add dried rosemary or thyme to the bread crumb mixture for an herbaceous crust.
- Blue cheese version: Crumble blue cheese over the hot steak before pressing on the garlic crumbs.
Ingredients
Directions
Preheat the barbecue grill - it is ready when all the coals have an even coat of gray ash.
The steak should be at least 1½ inch thick.
Pat the steak dry with paper towels.
Mix the mustard, wine and pepper. Spread the mixture on both sides of the steak, using about ⅔ of the mixture. Grill the steaks 5 or 6 inches from the coals, turning once, until medium rare (about 25 minutes total). While the steaks are cooking, heat the butter and garlic together in a heavy skillet and cook for 10 minutes. Add the bread crumbs. Cook over medium-low heat, stirring, until the crumbs are toasted. Brush the top of the cooked steak with the remaining mustard Press the toasted crumbs onto the top and sides of the steak. Sprinkle with parsley. Serve sliced into ½ inch thick strips.
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