Top Sirloin with Blistered Tomatoes, Mushrooms, and Roasted Potatoes
A different steak dinner with a brighter, herbier profile: sliced top sirloin with blistered tomatoes, sautéed mushrooms, and a warm parsley-garlic finish over roasted potatoes. It stays distinct from the flank steak with pan sauce and from the passed petite sirloin meal.
Ingredients
- Choice Top Sirloin Beef Steak (1 Steak) 12 to 14 oz 14.99
- Yukon Gold Potatoes 1 lb, cut into wedges 1.29
- NatureSweet Glorys Cherry Tomatoes, 10 oz 10 oz 4.19
- Kroger® Whole Baby Bella Mushrooms 8 oz, halved or sliced 3.19
- Jumbo White Onions 1/2 medium, sliced 0.99
- Garlic 3 cloves, minced 0.69
- Parsley 1/4 cup chopped 1.29
- Fresh Organic Lemon - Each 1/2 lemon 1.29
- Olive oil 2 tablespoons
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 425°F. Toss 1 pound Yukon Gold potato wedges with 1 tablespoon olive oil, salt, and pepper on a sheet pan. Roast for 25 to 30 minutes, flipping once, until golden and tender.
- Pat 12 to 14 ounces top sirloin dry and season generously with salt and black pepper.
- Heat a large skillet over medium-high heat with the remaining 1 tablespoon olive oil. Sear the steak for 4 to 5 minutes per side for medium-rare to medium, depending on thickness. Transfer to a board and rest 5 to 10 minutes.
- In the same skillet over medium heat, cook 1/2 sliced white onion and 8 ounces mushrooms for 4 to 5 minutes until softened and browned. Add 10 ounces cherry tomatoes and cook 2 minutes until blistered.
- Stir in 3 minced garlic cloves and cook 30 seconds. Turn off heat and stir in 1/4 cup chopped parsley and 1 to 2 teaspoons lemon juice.
- Slice the steak thinly against the grain. Plate with the roasted potatoes and spoon the warm tomato-mushroom herb mixture over and around the steak.
Cook time: 35 minutes
Estimated cost: $16-20
Health notes: High protein with moderate starch and plenty of vegetables; lighter than a cream- or butter-heavy steak dinner.
Drink pairing: Cabernet Franc