Top Sirloin & Crunchy Oysters

Top Sirloin & Crunchy Oysters

Top Sirloin & Crunchy Oysters

Top Sirloin & Crunchy Oysters

Serves 2


2 each 6-ounce top sirloin steaks
salt and pepper to taste
6 oysters, fresh
1 egg
1/4 cup milk
1 cup breading for oysters (see below)
1 pinch salt, light dusting
1/2 cup dill Hollandaise (see below)
breading for oysters
1/4 cup Panko breadcrumbs
1/4 cup Wondra flour
3 ounces Phyllo dough

  1. Mix the egg and milk together in bowl and add oysters.
  2. Set aside.
  3. Combine panko breadcrumbs, Wondra flour and phyllo dough in bowl of a mixer and process.
  4. Pour flour mixture onto plate and set aside.
  5. Heat 1/4 cup of canola oil in sauté pan to medium heat.
  6. Dredge oysters in flour mixture and place in hot oil.
  7. Cook on either side until crispy.
  8. Remove from pan and place on paper towel.
  9. Season with a light dusting of salt.
Dill Hollandaise Ingredients

2 egg yolks
1 pinch Kosher salt
1/2 pound (2 sticks) unsalted butter, melted
1/2 teaspoon cayenne pepper
1 lemon, juiced
1/2 bunch dill, chopped

Dill Hollandaise Directions
  1. To make the hollandaise, place 2 cups of water in the bottom of a double boiler and heat until boiling.
  2. In a separate pan, melt the butter, then remove from heat.
  3. Place top portion of double boiler over the boiling water.
  4. In top portion of double boiler, add egg yolks and whisk until yolk coats the back of a spoon.
  5. Don't cook the egg through or scramble them; you only need to warm them and it happens quickly.
  6. Remove from heat and slowly drizzle in the butter.
  7. Once all the butter is incorporated, season with cayenne, chopped dill and lemon juice. Set aside.
  8. Season the steaks and grill on a barbeque to desired temperature.
  9. Remove from grill and let rest.
  10. Place the steak on the plate and finish with the oysters and top with the hollandaise.

Additional Info

  • Ingredients: 3 tablespoons olive oil 1 small onion, chopped 2 cloves garlic, minced 3 tablespoons curry powder 1 teaspoon ground cinnamon 1 teaspoon paprika 1 bay leaf 1/2 teaspoon grated fresh ginger root 1/2 teaspoon white sugar salt to taste 2 skinless, boneless chicken breast halves - cut into bite-size pieces 1 tablespoon tomato paste 1 cup plain yogurt 3/4 cup coconut milk 1/2 lemon, juiced 1/2 teaspoon cayenne pepper
  • Method: 1. Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes. 2. Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
  • Amounts per serving: Serves 4
  • Total Fat: 21.7g
  • Calories: 356
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