Seared Petite Sirloin with Brussels Sprouts and Warm Mustard Potatoes
This is the richer option of the set: a steakhouse-style dinner with seared petite sirloin, roasted Brussels sprouts, and warm mustard potatoes. It's distinct from your earlier tri-tip and braised beef meals and still fits the under-1-hour limit.
Ingredients
- Choice Petite Sirloin Beef Steak Family Pack (About 3-4 Steaks per Pack) 14 oz, 2 steaks 6.99
- Fresh Brussels Sprouts - Order by the Pound 12 oz, halved 2.99
- Yukon Gold Potatoes 1 lb, cut into 1-inch pieces 1.29
- Jumbo Red Onions 1/2 lb, sliced 1.09
- Fresh Organic Lemon - Each 1/2 lemon, juiced 1.29
- Parsley 2 tablespoons, chopped 1.29
- Olive oil 2 tablespoons
- Dijon mustard 1 tablespoon
- Red wine vinegar 1 tablespoon
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 425°F. Toss 12 ounces halved Brussels sprouts and 1/2 pound sliced red onion with 1 tablespoon olive oil, salt, and pepper on one side of a sheet pan. Toss 1 pound Yukon Gold potatoes with the remaining olive oil, salt, and pepper on the other side.
- Roast for 25 to 30 minutes, flipping once, until the Brussels sprouts are browned and the potatoes are tender and golden.
- Pat the 14 ounces petite sirloin dry and season well with salt and black pepper. Heat a skillet over medium-high heat and sear the steaks for 3 to 4 minutes per side, depending on thickness. Rest 5 minutes.
- Whisk together 1 tablespoon Dijon mustard, 1 tablespoon red wine vinegar, 1 tablespoon lemon juice, and 2 tablespoons chopped parsley.
- Toss the hot roasted potatoes with the mustard dressing. Taste and adjust seasoning.
- Slice the steak against the grain and plate with the mustard potatoes and roasted Brussels sprouts and onions.
Cook time: 50 minutes
Estimated cost: $18-22
Health notes: Higher-protein, hearty dinner with roasted vegetables; richer than the other recipes but balanced by Brussels sprouts and a tangy dressing.
Drink pairing: Cabernet Sauvignon or Merlot