Herb Marinated Sirloin with Calamari

Ingredients

Here are the following ingredients:

Marinated Beef

• 1 cup (250 mL) olive oil
• ¼ cup (60 mL) minced garlic
• 3 tbsp (45 mL) chopped fresh rosemary
• 3 tbsp (45 mL) chopped fresh sage
• 2 tbsp (30 mL) fennel seeds
• 2 tbsp (30 mL) lemon zest
• 16 Top Sirloin Cap Steak, about 8 oz (250 g) each and 1-inch (2.5 cm) thick

Creamy Herb Dip

• 2 cups (500 mL) mayonnaise
• 2 cups (500 mL) sour cream
• ¼ cup (60 mL) lemon juice
• 2 tbsp (30 mL) lemon zest
• 2 tsp (10 mL) minced garlic
• 1 tsp (5 mL) kosher salt
• ¼ cup (60 mL) chopped fresh chives
• ¼ cup (60 mL) chopped fresh parsley
• 2 tbsp (30 mL) chopped fresh sage

Service

• Kosher salt
• Freshly ground black pepper
• 2 cups (500 mL) vegetable oil
• 16 sprigs fresh rosemary
• 16 sprigs fresh thyme
• 16 cloves garlic, smashed
• 8 oz (250 g) minced shallot, about 2 cups (500 mL)
• ¼ cup (60 mL) Dijon mustard
• 4 cups (1 L) beef stock (no salt added)
• 1 lb (500 g) cold butter, cubed
• 48 pieces frozen breaded calamari
• 16 lemon wedges

Preparation

1. Marinated Beef: Whisk olive oil with garlic, rosemary, sage, fennel and lemon zest. Pour over steaks to coat evenly. Cover and refrigerate for at least 4 hours or up to 8 hours.
2. Creamy Herb Dip: Whisk mayo with sour cream, lemon juice, lemon zest, garlic and salt until well combined. Stir in chives, parsley and sage. Cover and refrigerate.

Service

1. Remove steak from marinade, shaking off excess. Season with salt and pepper. Heat 2 tbsp (30 mL) oil in skillet set over medium-high heat. Sear steak on both sides.
2. Add 1 sprig EACH rosemary and thyme and 1 clove garlic. Cook, basting with fat, until evenly browned and cooked to preferred doneness. Remove from pan and let rest for 5 minutes; discard rosemary, thyme and garlic.
3. Meanwhile, add 2 tbsp (30 mL) shallots and 1 tsp (5 mL) mustard; cook until softened. Deglaze pan with ¼ cup (60 mL) stock; reduce until slightly thickened.
4. Add 2 tbsp (30 mL) cold butter, a cube at a time, whisking until melted and emulsified. Remove from heat. 
5. Meanwhile, deep-fry 3 calamari rings until golden brown and cooked through.
6. Plate steak with pan sauce and top with fried calamari. Serve with ¼ cup (60 mL) Creamy Herb Dip and lemon wedge.

Beef Cuts