Smoked Mustard Glazed Sirloin with Sweet Potato Mash
June 18, 2019
Today, we’re presenting another winning recipe from Aloun Farms’ 6th Annual Ewa Sweet Onion Culinary Competition.
The Moanalua High School Culinary Arts team of Victoria Williams and Luke Kobayashi took second place with a sirloin steak recipe that features smoky and sweet flavors topped with crunchy onion strings. To learn more about the competition and see more winning recipes, click here.
Smoked Mustard Glazed Sirloin with Sweet Potato Mash and Spring Green Salad
For the Sweet Potato Mash:
1 lb sweet potatoes, peeled and diced
½ stick butter
1 bunch chives, chopped
1 cup milk or cream
For the Mustard Glazed Sirloin:
2 Tbsp soy sauce
2 Tbsp dry sherry
2 Tbsp Dijon mustard
½ tsp dried thyme
½ tsp garlic salt
½ tsp black pepper
1 lemongrass stalk, chopped
Juice from 1 lime
1 Ewa sweet onion, julienned
2 lb sirloin steak
For the Spring Green Salad with Sweet Orange Vinaigrette:
2 Tbsp. apple cider vinegar
1 clove garlic
1 Tbsp. honey (or to taste)
¼ tsp. salt
2 Tbsp. olive oil
1 bunch mint, chopped
For the Fried Onion Strings:
Make the Sweet Potato Mash:
Bring a pot of salted water to a boil. Boil potatoes until tender. Drain and run potatoes through a rice mill. Add butter, chives, milk or cream, and salt to taste. Stir until smooth (blend if necessary).
Make the Mustard Glazed Sirloin:
Prepare your smoker with light wood chips.
To make the glaze, combine soy sauce, sherry, mustard, thyme, garlic, salt, black pepper, lemongrass, and lime juice in a blender and blend until smooth.
Season steaks with salt and pepper. Heat olive oil over medium-high heat and sear steaks for 4 minutes. Turn steaks over, brush with the glaze, and cook for 4 minutes longer for medium rare. Add onions to pan and deglaze with little bit of dry sherry. Add onions to the smoker over the wood chips.
Remove steak from pan, brush with glaze, and transfer to smoker. Smoke for 15 minutes or until steak reaches desired tenderness.
Make the Spring Green Salad with Sweet Orange Vinaigrette:
Zest and juice the orange. Combine the juice, zest, apple cider vinegar, garlic, honey, and salt in a blender, and blend until smooth. Add the olive oil, and blend again until completely emulsified. Chill in fridge (or freezer if necessary). Toss greens and mint with vinaigrette.
Make the Fried Onion Strings:
Cut the onions into thin rings. Heat a little oil over low heat and “sweat” the onion gently until water leaves onion. Dredge onion in flour and deep fry until lightly golden, being careful not to let them burn.
Pictured here, from l to r: Kunoa’s Ethan West (judge); Victoria Williams; Jeremy Shigekane (judge); Luke Kobayashi; and Rodney Villanueva (judge).
To learn more about the competition and see more winning recipes, click here.