Strip Loin with Parmesan Crusted Crown
- 4 Omaha Steaks Strip Loin Steaks
- 1/4 cup Dijon mustard
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup aged Parmesan cheese, finely grated
- 4 teaspoons Italian parsley, chopped
Adapted from culinary.net
Blot steaks dry with a clean paper towel.
Coat steaks completely with Dijon mustard, using your hands.
Sprinkle both sides of steaks with salt and black pepper.
Sprinkle both sides of steaks with 1 tablespoon grated Parmesan cheese and pat down well to ensure it sticks.
Sprinkle both sides of steaks with 1/2 teaspoon parsley.
Steaks can be grilled, broiled or pan-sautéed in a non-stick pan to desired doneness.