Sagrantino Sirloin with Blistered Cherry Tomatoes

A fancier Italian steak dinner with a hard sear, jammy cherry tomato-balsamic pan sauce, and crisp smashed potatoes that still lands under an hour.

Ingredients

Choice Top Sirloin Beef Steak Family Pack
1 lb sirloin steak, preferably 1 large or 2 smaller steaks $13.99
Private Selection® Petite Gold Gourmet Potatoes
1 lb $3.99
Private Selection® Fresh Petite Cherry Snacking Tomatoes
10 oz $5.00
Simple Truth Organic™ Basil
1/2 cup loosely packed leaves $4.99
Garlic
2 cloves $0.79
Fresh Organic Lemons
1/2 lemon, zested and juiced $0.99
Simple Truth Organic® Rosemary
1 teaspoon chopped $2.49
Olive oil
3 tablespoons, divided
Balsamic vinegar
1 1/2 tablespoons
Unsalted butter
1 tablespoon
Kosher salt and black pepper
to taste
Crushed red pepper flakes
pinch, optional

Instructions

Bring the steak out of the refrigerator, pat it very dry, season generously with salt and pepper, and let it sit at room temperature while you prep; halve any larger potatoes, mince the garlic, chop the rosemary, zest and juice the lemon, and tear the basil.
Put the potatoes in a saucepan, cover with salted water, bring to a boil, and cook until fork-tender, about 14–16 minutes; drain well and lightly smash each potato with the bottom of a glass.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat; add the smashed potatoes, rosemary, salt, and pepper, then cook until deeply golden and crisp, about 4–5 minutes per side. Transfer to a plate and keep warm.
Wipe out the skillet, set it over high heat, and add 1 tablespoon olive oil. Sear the steak until well browned and cooked to your liking, about 3–4 minutes per side for medium-rare depending on thickness, then transfer to a cutting board to rest for 8 minutes.
Lower the heat to medium, add the remaining 1 tablespoon olive oil, cherry tomatoes, garlic, a pinch of salt, black pepper, and optional red pepper flakes; cook until the tomatoes blister and start to collapse, about 4–5 minutes.
Stir in the balsamic vinegar, lemon juice, and butter, scraping up the browned bits, and simmer for 1 minute until glossy; fold in most of the basil and adjust with more salt, pepper, or lemon zest as needed.
Slice the steak against the grain, spoon the warm cherry tomato agrodolce over the top, and plate with the crispy smashed potatoes alongside; finish with remaining basil and a little lemon zest.

Total time: 50 minutes

Estimated cost: About $24–$30 using the listed steak, cherry tomatoes, potatoes, basil, lemon, and garlic; pantry items not included.

Health notes: Serves 2; about 700–800 calories per serving with high protein, moderate carbs, and a richer but balanced fat profile.

Drink pairing: Antonelli Montefalco Sagrantino is bold and tannic, so the seared sirloin, rosemary potatoes, and sweet-acidic tomatoes give it enough richness and savoriness to match.

Why it works: The provided TSV contains only cheese/snack kit items—not wines—so I can’t select bottles from it. Two off‑list bottles I’d recommend for this Sagrantino sirloin with blistered cherry tomato‑balsamic sauce: 1) Antonelli Montefalco Sagrantino — the wine you already noted: high tannin and dense dark-fruit structure stands up to the seared steak and rosemary potatoes, while its rustic acidity complements the tomato‑balsamic agrodolce. Decant 30–60 minutes. 2) Amarone della Valpolicella (a quality producer such as Masi or similar) — rich, raisiny, and plush, Amarone echoes the jammy tomato/balsamic flavors and offers enough weight and softness to marry the buttered sauce and tender sirloin; serve slightly cool and let breathe. If you’d prefer a brighter, less tannic option, a full‑bodied Barbera d’Alba or a Super‑Tuscan are good alternatives.

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