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Nut-Crusted Sirloin Strips With Grapes

Nut-Crusted Sirloin Strips With Grapes 3.000

Deb Lindsey for The Washington Post

Dinner in Minutes Sep 21, 2016

Steak purists, hear me out: This oddball protein-on-protein recipe has its merits. Egg white helps the pulverized cashew-crumb mix stick to lean strips of sirloin, which remain remarkably tender in a flash of high-heat cooking. Paired with just-wilted spinach, a little balsamic vinegar and juicy grapes, the dish offers crunch, savory-sweetness and a good chew. And it's an under-4-ounce portion of meat per person that makes it seem like you're eating twice that amount.

Serve with mashed sweet potatoes.


Servings:
3 - 4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 3-4 servings

Ingredients
  • 1 1/2 ounces roasted, unsalted cashews (may substitute dry-roasted peanuts or another unsalted type of nut)
  • 2 tablespoons plain panko (Japanese-style bread crumbs)
  • 1 pound lean boneless sirloin steak
  • 1 large egg white
  • 20 red seedless grapes
  • 2 scallions (optional)
  • 2 tablespoons grapeseed or peanut oil
  • Kosher salt
  • Coarsely ground black pepper
  • 10 ounces fresh spinach
  • 3 tablespoons balsamic vinegar

Directions

Combine the nuts and panko in a mini food processor; pulse to the consistency of coarse crumbs. Transfer to a quart-size zip-top bag. (Alternatively, combine the cashews and panko in the bag, seal with the air pressed out and whack with a rolling pin to achieve the desired coating consistency.)

Trim off and discard any visible fat from the edges of the meat. Cut the steak into 1/2-inch-wide strips, as long as you'd like.

Whisk the egg white in a medium bowl until quite frothy, with no clear liquid at the bottom. Cut each grape in half from top to bottom. Thinly slice the white and light-green parts of the scallions, if using.

Place a rimmed baking sheet in the oven; preheat the oven to 250 degrees.

Heat the oil in a large nonstick skillet over medium-high heat.

Meanwhile, drop the steak strips into the frothy egg white, then season lightly with salt and pepper; once they are well coated, use tongs to transfer half of them to the bag of crumbs. Shake until evenly coated, then lay them in a single layer on one side of the hot skillet. Immediately reduce the heat to medium; quickly repeat with the remaining steak strips so they're all coated and all in the skillet. Cook for 6 to 8 minutes, turning the strips often so they brown nicely all over but are not quite cooked through (medium-rare). As smaller pieces are done sooner, transfer them to the oven, arranging them in a single layer (if piled atop each other, their coating will lose its crunch). Discard any remaining egg white and crumbs.

As soon as the steak is all done, toss the spinach, grapes and scallions into the same skillet. Add the balsamic vinegar and cook just until the greens have wilted and the grapes are heated through, tossing the mixture as needed. Remove from the heat. Season lightly with salt and pepper.

Divide the spinach mixture among individual plates; top with equal portions of the steak and any stray toasted nuts/crumbs.

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Recipe Source

Adapted from a recipe on the Laura's Lean Beef website.

Tested by Bonnie S. Benwick.

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Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 4, using grapeseed oil): 310


% Daily Values*

Total Fat: 17g 26%

Saturated Fat: 3g 15%

Cholesterol: 75mg 25%

Sodium: 170mg 7%

Total Carbohydrates: 13g 4%

Dietary Fiber: 2g 8%

Sugar: 5g

Protein: 29g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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