Skip navigation
Top Sirloin with Sea Salt

Top Sirloin with Sea Salt

A different way to cook steak, this dish was created by Chef Marcelo de Castro Alves from Brazil as part of the University of South Carolina's global chef program.

3 lbs. top sirloin
5 cups sea salt
14 large cloves garlic, peeled
3 branches of rosemary
2 cups flour
1 cup onion, chopped
5 strips bacon, chopped
1 cup green olives
¼ cup parsley, chopped
1 small red bell pepper, seeds and ribs removed, minced
2 eggs, hard boiled, yellow and whites chopped separately
olive oil, as needed

1.    Preheat oven to 450°F. With knife, make 10 small cuts into sirloin and stuff each cut with peeled garlic clove. Cover both sides with rosemary branches. Place sirloin on a grill pan or broiler pan and cover completely with sea salt. Bake in oven for 40 minutes.
2.    Meanwhile, combine flour with heated oil in separate pan and stir, cooking until brown. Set aside.
3.    In another frying pan, fry the onion and bacon over high heat until slightly browned. Add minced red pepper and rest of garlic cloves. Mix and fry for about 1 minutes. Add flour, stri well. Transfer mixture to bowl and add olives, parsley, egg whites and yolks. Mix well.
4.    When sirloin is ready, remove from oven and remove all sea salt. Cut into thin slices and plate. Decorate with flour and vegetable mixture or serve on the side.

Recipe: Marcelo de Castro Alves/Sodexo/University of South Carolina

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.