Pan-Roasted Sirloin

Let 1 lb. grass-fed sirloin steak stand at room temperature for ½ hr.; season with kosher salt and freshly ground Kowalski’s Black Peppercorns to taste. In a cast iron or other heavy oven-safe skillet, heat a small amount of olive or canola oil or butter (enough to lightly coat the bottom of the pan) over high heat until it shimmers but does not smoke. Add steak; cook on one side until a moderately dark crust forms and steak releases easily from the pan. Turn and cook until both sides are seared in this manner. Move pan to a preheated 450° oven; cook until desired doneness is reached, as measured with a thermometer. Remove from oven; remove steak from pan. Tent loosely with foil and let rest for 5 min. or more (larger steaks can rest longer) before serving.

Trim 1 bunch raw asparagus and shave into ribbons with a vegetable peeler. Mix with ½ cup thawed frozen peas and 4-5 thinly sliced radishes. Toss with Kowalski’s Caesar Dressing; sprinkle with crushed Kowalski’s Italian Parmesan Croutons (from the Bakery Department), freshly grated Kowalski’s Parmesan Cheese, freshly ground Kowalski’s Black Peppercorns and chopped fresh Italian parsley. Drizzle with Kowalski’s Extra Virgin Olive Oil and fresh squeezed lemon juice; garnish with freshly grated lemon zest.


In the bowl of a food processor, combine 15 oz. canned pumpkin purée (not pie filling), 8 oz. soft tofu, ¼ cup Kowalski’s Pure Maple Syrup, 1 ¼ tsp. pumpkin pie spice and a pinch of salt; process until combined (about 1 min.). Refrigerate, covered, at least 4 hrs. to overnight. Drain excess liquid that has accumulated on top of mousse; stir and scoop into serving dishes. Drizzle with syrup and sprinkle with chopped pistachios; serve immediately.

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