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Chef Suzanne Tracht, owner and chef of Jar in Los Angeles, show us how she brings new light to the classic top sirloin dish.

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Transcript

- Chop sirloin is a classic fine dining approach to a hamburger. We take our chop sirloin, and we cook it just like we're cooking any other beautiful piece of meat. And it is a beautiful piece of meat. I am Suzanne Tracht, I am the chef/owner of Jar, a restaurant in Los Angeles. At Jar we take classic dishes and we make it our own, and we put our own modern twist into it. My first experience with a chop sirloin is when I was a kid and I'd go out to dinner with my parents. If you went to a fancy place it would always have a chop sirloin on the menu. Some of the chop sirloins I had growing up were a little bit like meatloaf, if you know what I mean. They were ground too much, and they're always overcooked. When I first started thinking about making it, I said, how can we make it better. The first component is knowing where the meat is coming from, also having a great peppercorn sauce, the sourdough crouton, and the eggs. Comparing the chop sirloin that we do at Jar and the chop sirloins that I grew up with. That's why I put it in the menu at Jar, because when I was a kid I liked it, but now I really love it because I've made it my own. Even though it's a chop sirloin, we use a variety of cuts. We use the chuck, sirloin, brisket, and short rib. We do this because it gives it a little bit of texture. Also it's really important in how it all cooks together, so it has to be the exact grind that you need. Into a bowl we add the parsley, the shallots, and season with kosher salt and freshly ground black pepper. Now it's time to mix the meat. You wanna incorporate all the ingredients. You don't wanna beat the meat or pound the meat. Keep the meat a little bit loosely packed so when you cook it, it cooks really beautifully and thoroughly. Once you've done that you're gonna start to form the patties. We do a nice, beautiful 10 ounce, because it is gonna cook down, it is gonna shrink a little bit. I like to form my chop sirloin kind of in the shape of a football, because it fits really perfectly on the toasted sourdough bread. I like to cook the chop sirloin on a cast iron. To start off with we put a little bit of vegetable oil, we get it really nice and hot. And then we put our nice little meat football on the cast iron. We get a really nice crust on it, a very nice sear, and then we turn it over and we do the same to the other side. You really get that great color of the meat on the outside, and then the inside you get the redness of the meat. Once the meat is cooked, we remove from the heat and let it rest. The green peppercorn sauce is the classic sauce, but we wanna modernize it and make it our own. We're gonna heat a little oil in a saucepan. We're gonna add shallots and garlic and saute them. You're not gonna get too much color on them. Then you're gonna put your green peppercorns in. We use whole grain peppercorns, and we keep em whole. We don't blend em, so you really get that bite in the sauce. Once you've cooked your green peppercorns, deglaze the pan with red wine. Then you're gonna add a little bit of fresh thyme, and we're gonna reduce it by a little bit more than half. After you've reduced it, you're gonna put your veal stock in. The veal stock's gonna give it that really great meat flavor. It's also gonna give it a nice consistency to the sauce. After I reduce the veal stock, I add a little bit of salt and a little bit of fresh ground pepper. To finish the sauce, I put a little bit of whole butter in. It gives it a really nice shine and it really balances the flavor right before it goes onto the plate. the chop sirloin is a composed dish, so when you put it together that's when it really comes to light. We're gonna take our beautiful sourdough bread, rub it with whole butter on both sides. Then we're gonna put it in a salamander and toast it. While that's toasting we're gonna crack two eggs into a bowl. The reason I do put the eggs in a bowl first, is so you can gently add the eggs into the pan without breaking them. We're gonna heat up a pan. Once the pan is at temperature, then we're gonna add our eggs. I'm gonna let the eggs cook for a few seconds, and then gonna add a little bit of whole butter. To finish the eggs, I turn off the heat, I put a pan on top, and that way the yolks will finish cooking without overcooking, and the whites won't overcook as well. Now that we have all of our components, we're gonna start building our chop sirloin. We're gonna take our sourdough crouton out of the salamander and place it on a plate. I'm gonna take our sirloin and put that on top of the crouton. I'm gonna slide the eggs right on top of the chop sirloin. Then we're gonna make sure our sauce is nice and hot, and we're going to place the sauce, put it right on top of the eggs, and it'll go on the plate, it will get into the crouton. The sauce is there to flavor every part of the dish. Right before it goes out we're gonna freshen it up with a little fleur de sel, and a little bit of chopped parsley. There you have it. That's our chop sirloin. What I love about the chop sirloin is it's perfect combination of layers of textures and flavors. The meat inside is juicy. You've cut it open, and you have the texture of the egg and the yolk flowing into that, with the crusty sourdough and the green peppercorn sauce, which just brings it all together. When you look at Jar and see what we're all about, it totally captures who we are. It's a classical dish, and we gave it a new life.