Description
A hearty dish combining tender sirloin steak and creamy Yukon gold potatoes infused with fragrant herbs and spices, perfect for any occasion.
Ingredients
Scale
- 1.25 lb sirloin steak, cut into 1-inch pieces
- 1.25 lb baby Yukon gold potatoes, halved
- 2 tbsp olive oil (divided)
- 1.25 tsp kosher salt (plus more to taste)
- 1 tsp black pepper, freshly ground
- 0.75 tsp paprika
- 0.5 tsp onion powder
- 1 tbsp Worcestershire sauce
- 0.25 cup low-sodium beef broth
- 3 tbsp unsalted butter
- 2.5 tsp garlic, minced
- 1.5 tsp fresh rosemary, chopped
- 1.5 tsp fresh thyme, chopped
- 0.25 tsp crushed red pepper flakes (optional)
- 1 tbsp lemon juice, freshly squeezed
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Prep the ingredients by cutting the steak and halving the potatoes.
- In a large skillet, heat 1 tbsp of olive oil over medium-high heat and sear the seasoned steak for 3-4 minutes until browned. Remove from skillet and let rest.
- Add remaining olive oil to the skillet and cook the potatoes undisturbed for 5-7 minutes until crispy and golden.
- Lower the heat, add minced garlic, rosemary, and thyme. Cook until fragrant for about 30 seconds.
- Drizzle in Worcestershire sauce and beef broth, scraping up any brown bits.
- Return the steak to the skillet, add any accumulated juices, and stir. Cook for 2-3 minutes until warmed.
- Finish with butter and lemon juice, then sprinkle with parsley before serving.
Notes
For added flavor, allow the steak to marinate in Worcestershire sauce and herbs before cooking. Ensure the skillet is hot enough before adding the steak for a proper sear.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg