What is Longhorn Steakhouse Parmesan Crusted Sirloin?
Longhorn Steakhouse Parmesan Crusted Sirloin
Longhorn Steakhouse is a popular chain restaurant that serves a variety of dishes including steaks , chicken, and seafood. One of their signature dishes is the Parmesan Crusted Sirloin, which has become a fan favorite and a staple on the menu. The Parmesan Crusted Sirloin is a juicy, tender sirloin steak that is coated with a savory Parmesan crust, giving it a rich and flavorful taste.
How to make Longhorn Steakhouse Parmesan Crusted Sirloin
If you're a fan of the Longhorn Steakhouse Parmesan Crusted Sirloin and want to try making it at home , the good news is that it's quite easy to prepare. All you need is a good quality sirloin steak, some Parmesan cheese, panko breadcrumbs, and a few other simple ingredients.
To make the steak, start by seasoning the meat with salt and pepper and then coat it generously with grapeseed oil. In a separate bowl, mix together some Parmesan cheese, panko breadcrumbs, minced garlic, and a little bit of olive oil. Press the mixture onto both sides of the steak, making sure it adheres to the meat. Then, grill or pan-sear the steak until it's cooked to your desired level of doneness.
Serving suggestions
The Longhorn Steakhouse Parmesan Crusted Sirloin is typically served with a side of mashed potatoes and a vegetable medley such as green beans or asparagus. You can also pair it with a glass of red wine, a cold beer, or your favorite beverage.
In conclusion, the Longhorn Steakhouse Parmesan Crusted Sirloin is a delicious steak dish that is loved by many. Whether you're dining at the restaurant or making it at home, this steak is sure to impress your taste buds and leave you wanting more.
Frequently Asked Questions about longhorn steakhouse parmesan crusted sirloin
For the Crust:
1/2 cup butter, softened. 1/2 cup panko bread crumbs. 1 cup parmesan cheese, grated. 1/4 cup mayo.
Starting at 17.79
Our Signature Parmesan and garlic cheese blend smothered over freshly grilled chicken breasts.
HIGH STANDARDS. BIG FLAVOR.
- CHAR SEASONING. Crafted to bring out the fire-grilled flavor of our bone-in favorites.
- GRILL SEASONING. Its blend of herbs complements the flavor of everything on the grill.
- PRAIRIE DUST SEASONING. This versatile spice blend enhances the flavor of steak, chicken, veggies and more.
Longhorn's website indicates that their Parmesan Crusted Chicken contains 650 calories. This recipe contains 660. See the bottom of the recipe card for nutritional information for this recipe.
Parmesan cheese is traditionally made from cow's milk and is aged at least 12 months. Whole milk and naturally skimmed milk are combined and then distributed into copper vats for heating. During the two-step heating process, additional ingredients like whey and rennet are added to form the curd.
In this case, it has to do with the use of something called rennet, which is pretty crucial to the Parmesano-Reggiano production process. Rennet is usually taken from the fourth stomach of a relatively young grazing animal like calves, goats, or lambs.
The dish, also known as "chicken parm", originated in the northeast United States from Italian immigrants, and became a popular staple in restaurants serving Italian-American cuisine by the 1950s.
Parmesan Crusted Chicken | Lunch & Dinner Menu | LongHorn Steakhouse.
The most recognizable trait of a longhorn is as the name says, the unusually long horns. They are known for their extremely diversified coloring. Diet Texas Longhorns eat a wider range of grasses, plants and weeds than most other cattle.
The Characteristics of Longhorn Beef
Longhorn beef has a unique flavour profile that is unlike any other type of beef. It is leaner than other types of beef, with less marbling, which makes it healthier and lower in calories. However, despite its leaner nature, it is still incredibly flavorful and tender.
Nutrition Facts
| Calories 650 | (2720 kJ) |
|---|
| Total Fat | 36 g | 55% |
| Saturated Fat | 15 g | 75% |
| Trans Fat | 0.5 g | |
| Cholesterol | 205 mg | 68% |
Nutrition Facts (per serving)
| 285 | Calories |
|---|
| 15g | Fat |
| 33g | Carbs |
| 9mg | Protein |
Aug 29, 2014
Parmesan cheese has a hard, gritty texture and is fruity and nutty in taste, and it is mostly consumed grated over pastas or used in soups and risottos although it can also be eaten on its own as a snack. Total processing time may last up to 2–4 years.
Parmigiano Reggiano is aged longer than ordinary cheeses, and aging is one of the reasons for its rich flavor and granular texture. Parmigiano Reggiano has a sharp, complex fruity/nutty taste with a strong savory flavor and a slightly gritty texture.
So why isn't Parmesan cheese vegetarian? Great question. In this case, it has to do with the use of something called rennet, which is pretty crucial to the Parmesano-Reggiano production process. Rennet is usually taken from the fourth stomach of a relatively young grazing animal like calves, goats, or lambs.
animal rennet
Parmesan cheese is never vegetarian. Cheeses from a specific location need to follow a consistent recipe to be recognised as having specific names. In the case of Parmigiano-Reggiano, or Parmesan cheese, this means always using animal rennet.
