Seared Sirloin with Chive-Infused Mashed Potatoes
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"A delightful dinner."
Serves 2 | Prep Time 20 PT20M | Cook Time 30 PT50M | Main DishWhy I Love This Recipe
The process of resting the steak helps redistribute its internal juices, ensuring a tender and juicy bite.
Ingredients You'll Need
2 sirloin steaks (about 8 oz each)
Salt and black pepper, to taste
2 tablespoons olive oil, divided
4 medium russet potatoes, peeled and cubed
2 tablespoons butter, softened
1 tablespoon cream cheese, softened
1/4 cup milk, warmed
2 tablespoons fresh chives, finely chopped
1 teaspoon garlic powder
1/4 cup beef stock
1 tablespoon balsamic vinegar
Directions
Bring a pot of salted water to a boil, add the cubed potatoes, and cook until tender (about 15 minutes).
Season the sirloin steaks generously with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat and sear steaks for 4-5 minutes on each side for medium-rare or adjust the time for desired doneness. Let them rest after cooking.
Once potatoes are fork-tender, drain them and return to the hot pot to evaporate residual water.
Add butter, cream cheese, garlic powder, and milk to the potatoes. Mash until smooth and creamy. Mix in the chopped chives at the end.
In the same skillet used for the steaks, add the remaining olive oil, beef stock, and balsamic vinegar. Cook and reduce to a light sauce consistency.
Serve the steaks over the prepared mashed potatoes, drizzling the balsamic reduction over the steaks for extra flavor.
Pairs Well With
Pairs well with a robust Cabernet Sauvignon or a blackberry iced tea
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