My Minnesota Wild Rice Griddle Cakes are a great alternative to potatoes when paired with these tender and succulent sirloin steaks provided by Omaha Steaks. To give a nod of acknowledgement to autumn, this dish is prepared with Acorn Squash, honey-glazed Brussels Sprouts and my Minnesota Wild Rice Griddle Cakes.
I used the chef’s suggestion recipe located on the back of the box when making the griddle cakes; the addition of fresh ginger and scallions truly adds a delicious element of surprise.
Omaha Steaks Steak Seasoning
1 box Franco Lania Minnesota Wild Rice Griddle Cakes
1 ½ inch fresh ginger
1 large Acorn Squash
1 ½ pounds Brussels Sprouts
1 shallot (thinly sliced)
1 clove garlic (roughly chopped)
1 tablespoon unsalted butter
4 tablespoons dried cranberries
3 tablespoons honey
4 tablespoons sugar
1 ½ tablespoons cinnamon
salt and pepper
1. Blot the steaks dry with a paper towel and brush lightly with oil.
2. Sprinkle with Omaha Steaks Seasoning and let marinade for an hour in the refrigerator.
3. Remove the steaks from the refrigerator 10-15 min. before cooking them.
4. Heat a cast iron skillet with olive oil over a medium-high flame.
5. Sear the steaks on both sides for about 3 minutes to obtain a medium/medium rare. (Chef Karl Marsh teaches you how to Pan Sear in the video below)
6. Remove the steaks to a cutting board and let rest for 5 minutes prior to slicing.Tip: For the last minute of cooking on both sides, slightly lift up the steaks so that the oil can seep under the meat, helping to insure a crisp outer texture.
Franco’s Minnesota Wild Rice Griddle Cakes
1. Bring water, salt and butter to a boil.
2. Stir in Minnesota Wild Rice Packet.
3. Cook on medium high heat for six minutes or until all the water has been absorbed. Set aside to cool.
4. In a medium bowl, combine milk and egg. Add Griddle Cake Mix Packet and whisk just until smooth, then add the cooked wild rice, scallions and ginger.
5. Heat a greased griddle or skillet over medium heat. Once hot, ladle about 2 ounces of batter per griddle cake. Cook until edges turn golden brown and center of griddle cake begins to bubble, then flip and cook other side. Continue with remainder of batter.
(Preheat oven to 400*)
1. Peel the squash and cut in half to remove the seeds.
2. Cut the halves into 4 equal wedges, winding up with a total of 8.
3. Mix the cinnamon and sugar well. Sprinkle this liberally over both sides of the squash and place on a parchment-lined baking tray.
4. Bake for 4 minutes on one side, then turn and bake an additional 4 minutes.
5. Remove from the oven. The squash should pierce easily with a fork.
6. Reserve in a warm place.
Honey-Glazed Brussels Sprouts
1. Clean the Brussels Sprouts by removing any damaged or darkened leaves. Trim off the stem end and cut the Brussels Sprouts into quarters. Rinse them under cold running water to remove any remaining sediment.
2. Bring a medium size pot of boiling water to the boil with one teaspoon of salt.
3. Add the Brussels Sprouts and cook for about 3 minutes. They should turn bright green.
4. Drain in a colander and rinse under cold water to shock and cool them so they retain their color.
5. In a large sauté pan, add 3-4 tablespoons of olive oil and 1 tablespoon of unsalted butter.
6. Over a medium flame, melt the butter and swirl through the pan evenly.
7. Add the shallots, garlic and also swirl through the pan.
8. Once the garlic and shallots begin to color slightly, add the drained Brussels sprouts.
9. Add the honey and toss to coat the Brussels sprouts. Slightly increase the heat to thicken the liquid in the pan and glaze the vegetables in the honey.
10. Turn off the heat and toss in the dried cranberries. The residual heat will plump them up.
11. Season with salt and black pepper to taste.
1. Place a griddle cake in the center of the plate.
2. Place two acorn squash wedges on a plate and spoon the glazed Brussels sprouts in the center.
3. Slice the steaks across the grain in uniform slices and arrange on the dish.
4. Drizzle all with some of the honey liquid from the Brussels Sprouts and serve.
Paid for by: Omaha Steaks
Content and photos by: Franco Lania