Dibi-Style Seared Sirloin with Senegalese Onion-Mustard Sauce

Steps

1. Step 1

   Pat the steaks dry. In a small bowl, mix the black pepper, garlic powder and crushed bouillon cube. Rub the mixture all over both sides of the steaks, pressing it in. Let them sit at room temperature for 15 minutes while you slice the onions.

   15 min

   • 1 1/2 lb sirloin steak
   • 2 tsp coarsely ground black pepper
   • 2 tsp garlic powder
   • 1 beef or chicken bouillon cube (such as Maggi or Jumbo), crushed
   • 2 large yellow onions
2. Step 2

   Heat 2 tbsp oil in a large heavy skillet (cast iron is ideal) over high heat until it shimmers and you see the first wisp of smoke. Lay in the steaks and sear without moving them for 3–4 minutes, until a deep brown crust forms. Flip and sear 3–4 minutes more for medium-rare. Season lightly with salt.

   8 min

   • 1 1/2 lb sirloin steak
   • salt
   • 2 tbsp neutral oil
3. Step 3

   Move the steaks to a cutting board or plate and let them rest, loosely tented with foil, while you make the sauce. Don't wash the skillet.

   10 min, hands-off

4. Step 4

   Lower the heat to medium. Add 1 tbsp oil and the sliced onions to the same skillet with all the drippings. Cook, stirring often and scraping up the browned bits, for 10–12 minutes, until the onions are very soft, floppy and lightly golden. Add a splash of water if the pan looks dry or anything threatens to burn.

   12 min

   • 2 large yellow onions
   • 1 tbsp neutral oil
5. Step 5

   Stir in the Dijon, lemon juice, broth and chili flakes. Simmer for 3–4 minutes, until the sauce clings to the onions and looks glossy rather than watery. Turn off the heat, stir in the butter until it melts, and taste for salt.

   4 min

   • 3 tbsp Dijon mustard
   • 2 tbsp lemon juice
   • 1/2 cup beef or chicken broth
   • 1/2 tsp red chili flakes
   • 1 tbsp butter
   • salt
6. Step 6

   Slice the rested steak against the grain into thin strips and tip any juices from the board into the onions. Spread the onion sauce on a platter, pile the sliced steak on top, scatter with parsley and serve with warm baguette.

   • 1 1/2 lb sirloin steak
   • 1 baguette, warmed and cut into lengths
   • 2 tbsp flat-leaf parsley

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026