Smoky Sirloin Steak with Tomato Hummus

DifficultyAdvancedYields4 Servings
Prep Time1 hrCook Time30 minsTotal Time1 hr 30 mins
Dry Rub
 2 tsp ground cumin
 1 tsp onion powder
 1 tsp garlic powder
 1 tsp smoked paprika
 ½ tsp kosher salt
 ½ tsp freshly ground black pepper
Garnish (optional)
 1 parsnip, sliced into thin strips using a vegetable peeler
 1 cup thinly sliced Swiss chard, stems removed
 1 cup vegetable oil
Tomato Hummus
 15 oz Great Northern beans, rinsed and drained
 2 tbsp olive oil
 1 tbsp tomato paste
 1 tsp garlic, minced
Sautéed Asparagus
 1 tbsp butter
 1 lb fresh asparagus, trimmed, cut into 1-inch pieces
 1 tbsp fresh lemon juice
 2 tsp lemon zest
Pan Sauce
 ½ cup dry red wine
 1 tbsp shallot, minced
 1 cup reduced-sodium beef broth
 1 tbsp cornstarch dissolved with 1/4 cup water
 1 tbsp fresh parsley leaves, chopped
 1 tbsp unsalted butter
1

Combine Dry Rub ingredients in small bowl. Rub evenly over beef Top Sirloin Steak. Place steak on plate; cover and refrigerate 15 minutes to 1 hour.

2

Prepare Garnish by heating oil in a small sauce pan to 350° F. Frying in batches, place parsnip and Swiss chard into hot oil; fry about 2 minutes until lightly golden and crispy. Drain on paper towels. Season with salt, as desired. You may fry Garnish up to 8 hours ahead.
Cook's Tip: French fried onions can be used in place of fried parsnip and chard.

3

Prepare Tomato Hummus by adding beans, olive oil, tomato paste and garlic to food processor bowl. Puree until smooth. If hummus is too thick, add 1 tablespoon water until you reach desired consistency. Season with salt, as desired. Tomato Hummus may be prepared 24 hours in advance.
Cook's Tip: You may substitute 1 cup prepared hummus for Tomato Hummus..

4

Melt butter in large nonstick skillet over medium heat. Add asparagus; cook 5 to 6 minutes until asparagus is crisp tender. Stir in lemon juice and zest; cook 1 minute. Remove asparagus from pan; keep warm.
Cook's Tip: Frozen asparagus may be substituted for fresh asparagus. Prepare according to package directions; toss with lemon juice and zest, as desired.

5

Place steak in same skillet; cook 15 to 18 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Season with salt, as desired. Remove steak from skillet; keep warm.

6

In same skillet, add wine and shallot; cook 2 to 3 minutes or until all brown bits attached to pan are dissolved. Add broth; cook 5 to 7 minutes. Stir in cornstarch mixture and bring to a boil. Cook 1 minute; remove from heat. Stir in parsley and butter. Season with salt and pepper, as desired.

7

Carve steak into thin slices. Place Hummus on bottom of each plate. Top with asparagus and steak. Drizzle steak with Pan Sauce. Top with parsnips and Swiss chard, as desired.

Ingredients

Dry Rub
 2 tsp ground cumin
 1 tsp onion powder
 1 tsp garlic powder
 1 tsp smoked paprika
 ½ tsp kosher salt
 ½ tsp freshly ground black pepper
Garnish (optional)
 1 parsnip, sliced into thin strips using a vegetable peeler
 1 cup thinly sliced Swiss chard, stems removed
 1 cup vegetable oil
Tomato Hummus
 15 oz Great Northern beans, rinsed and drained
 2 tbsp olive oil
 1 tbsp tomato paste
 1 tsp garlic, minced
Sautéed Asparagus
 1 tbsp butter
 1 lb fresh asparagus, trimmed, cut into 1-inch pieces
 1 tbsp fresh lemon juice
 2 tsp lemon zest
Pan Sauce
 ½ cup dry red wine
 1 tbsp shallot, minced
 1 cup reduced-sodium beef broth
 1 tbsp cornstarch dissolved with 1/4 cup water
 1 tbsp fresh parsley leaves, chopped
 1 tbsp unsalted butter

Directions

1

Combine Dry Rub ingredients in small bowl. Rub evenly over beef Top Sirloin Steak. Place steak on plate; cover and refrigerate 15 minutes to 1 hour.

2

Prepare Garnish by heating oil in a small sauce pan to 350° F. Frying in batches, place parsnip and Swiss chard into hot oil; fry about 2 minutes until lightly golden and crispy. Drain on paper towels. Season with salt, as desired. You may fry Garnish up to 8 hours ahead.
Cook's Tip: French fried onions can be used in place of fried parsnip and chard.

3

Prepare Tomato Hummus by adding beans, olive oil, tomato paste and garlic to food processor bowl. Puree until smooth. If hummus is too thick, add 1 tablespoon water until you reach desired consistency. Season with salt, as desired. Tomato Hummus may be prepared 24 hours in advance.
Cook's Tip: You may substitute 1 cup prepared hummus for Tomato Hummus..

4

Melt butter in large nonstick skillet over medium heat. Add asparagus; cook 5 to 6 minutes until asparagus is crisp tender. Stir in lemon juice and zest; cook 1 minute. Remove asparagus from pan; keep warm.
Cook's Tip: Frozen asparagus may be substituted for fresh asparagus. Prepare according to package directions; toss with lemon juice and zest, as desired.

5

Place steak in same skillet; cook 15 to 18 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Season with salt, as desired. Remove steak from skillet; keep warm.

6

In same skillet, add wine and shallot; cook 2 to 3 minutes or until all brown bits attached to pan are dissolved. Add broth; cook 5 to 7 minutes. Stir in cornstarch mixture and bring to a boil. Cook 1 minute; remove from heat. Stir in parsley and butter. Season with salt and pepper, as desired.

7

Carve steak into thin slices. Place Hummus on bottom of each plate. Top with asparagus and steak. Drizzle steak with Pan Sauce. Top with parsnips and Swiss chard, as desired.

Smoky Sirloin Steak with Tomato Hummus

Recipe and photography courtesy of NY Beef Council.