Sirloin steak with pickled mustard seeds and greens
828,010
Published 2022-03-10
**RECIPE**
mustard seeds
vinegar
chili, shallot, etc
sugar
sirloin steak (in non-American English it's generally called rump steak)
dark greens (I used purple curly kale, and two bunches were enough for maybe 3 people)
garlic
ginger
honey (very optional)
Thai fish sauce (or soy sauce, or Worcestershire, or skip it)
oil
salt
pepper
Chinese five spice (very optional)
fresh cilantro for garnish (very optional)
For the mustard seeds, take some whole mustard seeds (I used about half a cup, which was way more than I needed for this meal), put them in fresh water, bring them to a boil, drain and rinse them to purge their bitterness. You can repeat this process a few times to get out more bitterness, which you can assess by tasting a seed or the water.
If you want, dice up some aromatic vegetables — I did a red chili and a shallot. Combine the drained seeds with vinegar (I used rice vinegar) and maybe some water, if you don't want them too tart. Add in a little sweetener if you want — I used a handful of white sugar and it was a little too sweet for me. Add a pinch of two of salt.
Make sure the seeds are fully submerged and have maybe a centimeter of extra liquid on top. Heat back up and boil for 7-8 minutes, put in the diced vegetables, and boil for a couple minutes more until the seeds are plump and as tender as you want them. Add more vinegar or water if they need them, but I try to limit the amount of liquid so I get a thick condiment at the end. Taste and adjust salt/sugar/etc. Eat them hot, or chill in the fridge — they get better with age and last at least a couple weeks in the fridge.
When you want to eat, peel and dice some garlic and ginger for the greens and set aside. Cut the really thick, central stems out of the greens. If you want to eat the stems, slice them up very thin and set them aside. Hack up the leaves a bit.
Cut the sirloin apart along the natural boundaries between the muscles and trim out the fat and gristle between them. Season with salt, pepper and a little five spice, and rub down the steaks with oil. Get a wide pan very hot and cook the steaks. Take them out, and while they rest, throw in the sliced stems, along with some additional oil if there isn't any fat left in the pan. Be careful not to burn the fond at the bottom of the pan and pull the heat down, if necessary.
After you've given the stems a 2-minute head start, stir in the garlic and ginger, then immediately put in as many of the leaves as you can fit. If the leaves aren't very wet, you might need to pour in a little water to deglaze the pan and get the leaves cooking down. As the leaves cook you'll be able to fit the rest in. Put in a few shakes of fish sauce. When the the greens are cooked down (mine took about 5 minutes), stir in a little honey if you want it, taste and adjust seasoning. Take the pan of the heat but leave the greens in there to stay warm while you slice the meat.
Slice the meat, put some hot greens on a plate and lay the beef on top, spoon on the mustard seeds and maybe sprinkle on cilantro leaves.
All Comments (21)
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Very much appreciate you giving us what the cut is called in Australia - It's annoying that every cut isn't just called the same thing everywhere, so it's nice to know for sure what to ask my butcher for :)
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Whole seed mustard is an underrated condiment. It has the mustard taste, but without the overpowering bitterness and acidity of regular yellow mustard. And it looks fancy!
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I love how he always approaches these recipes as a home cook and not a youtube chef. Nothing wrong with that, but it's not super helpful. Seeing the mistakes and his thought process makes these recipes so much more approachable.
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I've decided to make the mustard seeds. We have not tried them yet, but I got a tip for anyone who's not very competent cook (me): Make sure your kitchen is well ventilated. Boiling Vinegar is one way to fully rinse your sinuses. Update: I decided to make the entire recipe for my family and it was amazing. Couldn't find any dark leavy greens so I just used spinach, which also tastes really good. Though one thing with spinach is that a lot of water comes out of it, so what I did was lift out the spinach with thongs and I cooked the left-over liquid down to a glaze which I then threw on the spinach. I can highly recommend this. Given that this is one of the first regular meals I made, I think it went really well.
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Adam is always so considerate with letting us know extra info that others don’t really provide like the different cuts of meat and their names in different regions or if an ingredient would make a great vegan option.
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The world is getting weirder by the day, Adam decided to season the steaks insted of the cutting board.
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9:02 I believe they call this in film school a "Dutch angle." A very artistic take Adam, well done
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I like mustard on pork. Never thought of using mustard seeds in this manner, so pork will be in my menu for the foreseeable future. Thanks!
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Hello Adam, bless you and your family, your videos got me into cooking and now I'm training to become a chef. Thanks for being an inspiration
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Anyone here to find the weird kale angle he mentioned in the podcast? I think it’s 9:02
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9:00 The MTV angle shot
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Glad to see you re-using the seeds from Lazy Susan: famed topless bar.
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Eat the seeds. Become mustard tree.
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One of my favorite meals is a ribeye and spinach, with the spinach cooked in the meat drippings. Its absolutely divine to my 7 month pregnant self.
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8:56 The MTV angle
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"Lean meat" "I love purple" Its all coming together...
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When I see that he seasoned the steak, not the cuttingboard: confused anger
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One of the most solid recipes on this channel. Practical, looks tasty, healthy and cheap. Also Adam flexing his chin ups is like gold. We didn't deserve that.
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I was wondering when the pickled mustard seeds would make another appearance on this channel.
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I'm back after watching the first 5 minutes of the new podcast video. I will fully admit that I did not notice the messed up shot. It definitely looked intentional, especially with that cool zoom in
