Sirloin steak with pickled mustard seeds and greens
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- Опубликовано: 10 июн 2024
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**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. 
Хобби
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 :)
got an ad for aussie shampoo while reading this comment
The proper term in Ozzieland for this cut is "stike", innit? ;-)
Just had an "argument" with my Aussie friends about "tasty cheese" finally found out it's basically cheddar cheese lol.
I kinda like that we have so much variety in the English language
I have a similar, or even mor pronounced, problem with this in German.
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!
The overpowering bitterness and acidity is precisely WHY regular yellow mustard makes me want to retch. Thanks for the tip 👍 on whole seed mustard. 🙂
I love mustard. At any given time I have half a dozen different jars of mustard in the fridge. I have never had this before and I'm going to give it a try.
I like them when they are in gas form
@@minuteman4199 Do you keep Chinese hot mustard on hand? I don't know where to buy it, but I love spicy sauces.
@@yezki8 bruh
The world is getting weirder by the day, Adam decided to season the steaks insted of the cutting board.
Adam is the kind of guy who finds a new thing and gets passionate about it and tells everyone then after a while he comes back to his senses
Ya but then he gives us the ol' 'Stir the pot with the big knife' beaut of a move.
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.
Agreed. I love Joshua Weissman and his recipes always look really cool. Never gonna make any of them tho
@@lordrindfleisch1584 same. Joshua is more for entertainment and wishing I had the things he did. Adam is much more approachable and realistic and that's my favorite thing about him. I've probably made 60% of his recipes
@@lordrindfleisch1584 Joshua is all about clickbait entertainment… his show concepts often conflict, usually not practical. And he never really gives credit to his sources…
@@lordrindfleisch1584 that’s how I feel about Babish.
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.
Okey lets get this out in the open: that thing with yellow dots looks gross. Like a hundred tiny foul pus bulbs, begging to popped
If I go to a butcher in England there will be “Rump” & “Sirloin” as separate cuts. Not the giant cuts that encompass like half the animal that the Americans get😂😂 Wish I was a Yank
@@thesoupiestsoupster9019 No lol. What am I, a Rockefeller?
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
Jotaro
Dio
Oh ? You're approaching me?
Congrats dude
me too also hi fellow jojo fan
9:02 I believe they call this in film school a "Dutch angle." A very artistic take Adam, well done
Was hoping someone would go back and make a comment on this after seeing the podcast vid 😂
Nice!
Good eats definitely used those a lot lmao
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.
9:00 The MTV angle shot
90s rock video angle
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!
What
@@vinn8710 …he likes pork with mustard. so now he is going to try out eating pork with mustard seeds more often.
@@midshipman8654 but pork is not halal remember allah is always watching plese read Quran
@@zayn1954 ok
Pork is seriously disgusting. You shouldn't eat it. Look up cysticercosis. Even assuming you're eating it cooked, it's just an all around filthy animal.
Anyone here to find the weird kale angle he mentioned in the podcast? I think it’s 9:02
Yeah, it’s kinda kinda funny honestly. Looks like that camera is falling over
I was wondering when the pickled mustard seeds would make another appearance on this channel.
Did I miss a previous appearance?
@@MartinDeHill they are in the purple devilled eggs video
@@MartinDeHill ye the devilled eggs vid
@@MartinDeHill I think about two years ago in a video about deviled eggs - "Purple deviled eggs - from Lazy Susan Tapas Bar". While the eggs didn't turn out as colorful as I'd have liked the pickled mustard seeds became my favorite condiment in 2020 and had them on and in so many dishes in the first lockdown.
8:56 The MTV angle
"Lean meat"
"I love purple"
Its all coming together...
I... love... LEANNN
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.
Sounds yummy, I'm actually gonna try doing that tomorrow. Lol
i thought pregnant women should only eat steak well done
@@La_sagne 😐
how are you and the kid doing? Hope it's alright if I ask
When I see that he seasoned the steak, not the cuttingboard: *confused anger*
Eat the seeds. Become mustard tree.
Glad to see you re-using the seeds from Lazy Susan: famed topless bar.
Who else came back here to look at the sick MTV kale angles?
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
Here after watching the podcast, I did not notice the framing i gotta be honest lol
Here in Brazil the sirloin cut is very well regarded as one of the best curts for churrasco.
8:54 was what he was talking about btw
I love how transparent you are with let's get checked... All the best to you Adam on your health journey
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.
your production is really on point these days, Adam. Congrats on your channel and new podcast!
Oh man, that's exactly what I've been doing with greens everytime I have a steak and honestly, they come out more satisfying that the steak itself.
Not having that lol
@@isfbuster6733 I'm just not mega-keen on steak anymore my dude, that's all.
This is very close to a condiment we served at the restaurant I work at. First we prep shallots and red chilli, both finely diced. Add lemon zest then olive oil. Pestle/mix some parsley (we used curled ones, but regular works no problem) with olive oil, fold in the onion mixture and then the pickled mustard seeds. We called it "chimichurri". It tasted delicious along with the grilled beef we served.
Chimichurri is one of the greatest steak condiments ever made. I think Adam has made it in the past.
I always appreciate how well most of your recipes when I’m “cooking for one”
I know that you're semi-professional home cook, but I'm so excited for you to visit the restaurant I work at in Knoxville. It's a southern farm-to-table experience and I'm *sure* I'll see you there soon!
Tried this once, and now is something i try to cook every other month. Always coming back to this video.
Never been a big fan of mustard so I doubt this recipe is for me but I still watched the whole video! Adam you’re the man. Legit cooked one of your recipes for my grandmother last night. She was ecstatic! You have mastered the art of hearty, (sometimes) healthy, home cooking. Thanks for sharing it with us!
I had a steak with these little balls of flavor like 8 years ago, and I've been trying to figure out what that was for a while now with only what it looked like in my memory from then. Now I'm almost 100% sure that it was pickled mustard seeds
Ah, mustard seeds from the Topless Bar! Man, that’s weirdly nostalgic…
This is why I love Adam, his videos have continuity, and when another recipe comes up that uses a component he's already made a video about, he doesn't just tell you to watch that video from the past. But re-does a simplified version
Hey Adam! Love all of your videos! Quick question if you dont mind me asking. On that deviled egg video you did in Macon a while back, the chef there mentioned not having to salt the mustard seed garnish because they're already salty, but I noticed in this video you salted their pickle. Obviously you can just taste and adjust, but just wondering if you can remember the taste, which of the two you prefer more!
Yeah, tasted those and felt like they needed salt. Couldn't tell you why.
@@aragusea No worries! Cooking for yourself is all about taste :). Thanks for the response!
@@aragusea
>tastes condiment
>"needs salt"
>doesn't elaborate
>leaves
@@StarkMaximum that’s all he does honestly
@@StarkMaximum what is there to elaborate on? if the shit isn't salty enough, add more.
I like how you do a fair amount of videos that are just Protein + Veggies bc I'm trying to do more meals like that. Gonna try these mustard seeds for sure
I am honestly very proud of how you have taken control of your health. I'm on a weight loss journey myself to fix a lot of health problems that were developing.
MPMD future video: Adam Ragusea natty or not, checking his test levels
The meal looks great, but this is the first ad I haven't skipped thru. Very useful, and goes hand in hand with your food science theme. Thanks for the recipe!
I like that with each video, I get a better recognition for Adams sponsorship transitions. This time, I already started smiling when he said „you might notice a pattern“. 😄
Adam, you are on a whole new level of production. Your videos are amazing in every way
I got hooked on these mustard seeds after your purple deviled egg video where you visited a restaurant in GA. I’ve been making them ever since. They are good on almost everything, I use them like pickled red onions which I also always have in the fridge.
Great content Adam! Any chance of covering antibiotic use in food production and their overall effects as your next food science video? I feel like despite all the accessible info it's a frequently misunderstood topic that isn't so one sided as people think. Like, whether grass-fed/pasture raised/antibiotic free are really as sustainable as one would think and such. As always, keep up with great content!
Adam did a video about organic meats and labels, in case this is what you're looking for! ruclips.net/video/p8RkiEX9j4Y/видео.html
Just made this for a family dinner, super delicious! I blanched the mustard seed three times and subbed chili for habanero, it turned out great. When cooking your garlic and ginger, be extra careful to let the pan cool for a minute after taking the steak out. My pan was too hot and my garlic ended up dark.
I noticed that you spoke in the first person and stayed in the first person through the video and, while it’s subtle and unnecessary for everyday communication, I appreciate it :)
I like how he corrects himself when he does something wrong. He doesn’t try to cushion it to make it seem like he Is always correct
I love Adams child like love of purple food. It's amazing to see someone so confident in liking something so small.
I've always loved your recipes but I'm so glad you're making more heart healthy foods, these are the kind of dishes that health nuts can enjoy too. Thank you
These video's never fail to amaze me I love all your vids keep it up!
I like how you mention things you would do differently next time. So many cooking channels act like what they show is completely perfect but realizing error, at least within your own subjective taste is refreshing to see.
i love that you have a new favourite thing every other episode!
Adam, brilliant overhead slow zoom on the steak cooking section.
I know someone else in the comments mentioned how you're taking the home cook approach (because most subs/viewers are of course!), but I need to also add that you teach us without talking down to us either. A lot of finer details like how you can actually use the stems of the kale (which most other content creators suggest to just discard ) or going into detail about the cut of meat that you get isn't always one section, and how each piece will cook [somewhat] differently.
It's just a nice breath of fresh air to get a perspective that isn't drilling into your head that you, "need x,y,z and need to do it in exactly 1, 2 and 3 to get the perfect dish". Not everyone has the time, skills or availability to some ingredients. So it's just nice when you offer advice, substitutions (if there are any) and even show common mistakes on occasion; you're just as human as the rest of us and you don't pretend to be :)
It made my mouth water. beautiful presentation. Greens and olive oil helps the body absorb the nutrients too.
I always cook my vegetables in the same pan I cook my protein. I usually cook fish, take it out, throw in frozen vegetables and deglaze with some sort of flavorful liquid (my favorite is pickle brine), but if I have no choice, a little bit of water to help scrape the fond off the pan.
Keep it up. Liking this more health focused approach.
Idk about health or whatever but imo sirloin is one of the best cuts you can get.
Absolutely amazing flavor and if cooked right also very tender.
Those mustard seeds are great as a show-off thing when cooking for other people. Very easy to do, yet they look fancy and are kind of special because hardly anyone uses them in the kitchen.
Lovely food, excellent vid.
Thanks for the mustard seeds idea/recipe. That looks yum.
Thanks for posting the recipes/instructions as text in the description. Very handy.
Hello Adam. Ever considered making Swedish meatballs and comparing them to Italian ones? Would be a cool video
Love this idea
That'd be a good one. Swedish meatballs are virtually identical to breen, which would help me out. So hard to find good breen recipes.
@@Phazon8058MS No1 has ever seen a Breen, & lived! They never take those masks off!
Alex (French Guy Cooking) has a massively intensive series on meatballs where he compares all sorts of meatballs, I highly recommend!
ruclips.net/p/PLURsDaOr8hWWt59j2IJlPADnmU6SS-tEk
The mustard seeds are super versatile, I used them in a salad dressing the other day and it turned out pretty good
Happy Birthday in advance, Adam. 40 was my prime as it no doubt will be yours too! Cheers!
I'm not usually too keen on super lean beef, but this looks fantastic! I'll have to try this out!
I made this meal tonight and it was AMAZING! Thanks for this video!
When cooking the leaves, it'll really help if you can get a lid on top of that pan. Keeping the heat and steam in will help the leaves wilt and reduce in volume more quickly.
Thanks for the recipe for pickled mustard seeds.
you've got some funky cinematography going on in this one, and the fact that i noticed is how i know i need to step away from my film classes for a little bit. food looks good too :)
At this point I think Adam needs a graphic for "glossy" like he has for "acidity" and "heterogeneity." He basically makes everything he cooks as glossy as possible
I'll text Andrea. www.andreaghickey.com/
that looks really good and hearty. some fulfilling stuff.
definitely going to yoink that pickled mustard seed strategy!
It feels like adam has a new favorite thing every video.
He didn't season his cutting board this time, just kinda rolled it around in everything. Very nice.
8:43 bye
Mustard seeds are by far one of my favorite thing too! I use pestle and mortar to crush them though. This way is quite interesting too.
sirloin is by far my favorite cut
İ didn't even notice the angle 😂😂😂 until you mentionned it in the podcast...
It looks on purpose and its for such a small duration... You're fine
Oeww i gotta make those picled mustardseeds. They would go great with an afternoon cheeseplate or a brunch with some eggs benedict. Maybe some carpacio on toast or a ductch favourite, on filet americano. Its a raw meat paste with a red-ish look. Usualy you eat that with raw onions but i bet these would taste amazing on it as well
I'm sure this is absolutely incredible, I'm going to attempt this immediately! I love ALL of the ingredients and I love to cook . thank you very much for the recipe
*only for fans over 18 years old*
LOVEME.UNO/AGNEZ
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icon, legend, beautiful girl, princess, inspiration,
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Omg mine doesn't look like the picture but it's one of the best things I have ever eaten
Wow a sponsor I actually have a remote chance of using, thanks Adam
Heh the pickled mustard seeds coming into play after the deviled eggs from the Tapas bar, love when long time fans get to know little details
Thanks for this video.
I'll definitely try the mustard.
new adam and dankpods vid; thursdays are always a good day :)
Nice video Adam! Always been a lurken and never commented but i like ur style in videos, so entertaining. I find myself just watching ur recipes when im doing everything haha anyway hope ur having a great day :)
I am enjoying these videos thanks for making them have a quick tip if it's interesting to you if you throw a wet towel under your cutting board it will slide around less works with a paper towel as well
I think you'd really appreciate cooking in a wok. The high sides are great for situations like with the kale, and you can really stir things vigorously without them falling out.
Gave the kale a try by itself and used a bit of chicken broth to attempt to give it a bit of the 'meaty' influence. I paired it with a previously prepped mushroom stuffed pork loin and they went well together. Thanks to your style of giving a spectrum of flavoring choices I'm sure I'll have fun tweaking the greens part with mustard, collards, etc.
Who would’ve thought the day would come where Adam seasons his steak and not his cutting board?
Adam, I loved the mustard seeds preserve. I tried yesterday doing your recipe, and it was delicious, with a few observations that I didn't noticed on your video: I did about 300g of mustard seeds and I noticed that it needs a lot of water to boil. The first boil almost had suck up all the water and the goo (mucilage) is easy to burn if unnatended. The third boil, with the vinegar, had almost the same problem, except I avoided it to burn by simply styring it constantly. I dunno if it will do any better, but the second time I try this recipe, I will styr it constantly at both stages (water and vinegar). I used red chilli pepper flakes and brown sugar and it got a brown color and a delicious bittersweet taste. Also, I may try to roast, a little bit, the seed before on the next time, dunno if it will add up to the final product. Thanks a lot, keep up the awesome quality! Cheers from Brazil!
those ad transitions are smooooooth
Don't think I ever cooked a Sirloin Steak persay. Only ground it for a patty/burger. Gotta add fat for sure. I love kale. Those pickled mustard seeds I've tried twice. Still gotta perfect it. Though my brother thinks it's divine. Thanks for another great video. Peace all!!
Nice video! As I already expected 😊
Love this condiment
Miso mustard is a combo that is terrific also.
I definitely want to try those pickled mustard seeds!
I'm looking for the MTV angle shot and I truly don't see it, is it the shot at 8:18? It doesn't look that bad at all!
I'm guessing 8:56
What Eszik said or 8:45
9:07
Stirring the pot with a knife.... You absolute unit....
Just letting you know I take note of your audio editing, would've never thought to edit a video like that but thanks, for the ear cushions and the inspiration
Hey Adam!Great Video as always! when is the next Q&A? i would love to know if you still enjoy being a youtuber as much or now that it has been your job for a few years now does it get boring or tedious?
Adam, If you like heterogeneity in food, try making "Tahdig" rice. its very easy, too. Make rice in a non-stick saucepan, wash it first, add a tablespoon of oil and salt to taste. mix it and let it boil for 30-40 minutes on low heat. as the water evaporates, oil goes down and fries the rice, it becomes crispy! amazing texture contrast.
Sirloin is my favorite cut!