Name: Pan-seared sirloin with garlic butter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 13 oz beef top sirloin steaks, 1-inch thick, patted dry; 11 oz Yukon Gold potatoes, diced into 1-inch cubes; 1 tbsp extra virgin olive oil; 2 tsp salted butter, softened; 2 cloves garlic, minced; 1 tbsp fresh parsley, finely chopped; 1 tsp table salt; 3/4 tsp black pepper; 1 tsp lemon juice

Ingredients

9 items

13 oz beef top sirloin steaks, 1-inch thick, patted dry
11 oz Yukon Gold potatoes, diced into 1-inch cubes
1 tbsp extra virgin olive oil
2 tsp salted butter, softened
2 cloves garlic, minced
1 tbsp fresh parsley, finely chopped
1 tsp table salt
3/4 tsp black pepper
1 tsp lemon juice

Instructions

Prep 15 min · Cook 20 min

Preheat your oven to 425°F with a half-sheet pan inside. In a bowl, toss the diced potatoes with most of the olive oil, half the salt, and half the pepper. Carefully spread the potatoes onto the hot sheet pan. Roast for 15 minutes, flip the cubes, and continue roasting for another 10 to 15 minutes until a fork slides in easily.
While the potatoes roast, mash the softened butter with the minced garlic, chopped parsley, and lemon juice in a small bowl. Set aside at room temperature. Take the steaks out of the fridge and season both sides with the remaining salt and pepper.
When the potatoes have about 12 minutes left, heat a large cast-iron skillet over high heat and turn on the vent. Add the remaining oil to the pan. Place the steaks in the skillet and sear for 3 to 4 minutes per side for medium-rare. Done when reaches 130 to 135°F in the center.
Move the steaks to a plate and immediately top each with a spoonful of the garlic herb butter. Let the meat rest for 5 minutes. Serve the steaks whole or sliced with the roasted potatoes on the side.

Nutrition

Ingredients

Instructions

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