Sirloin steak with a Provencal herb crust and baked potato side dish
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 478, total fat 20 G., saturated fats 11 G., proteins 42 G., carbohydrates 31 G., fiber 3 G., cholesterol 99 mg, sodium 217 mg, sugar - G.
Calories 478, total fat 20 G., saturated fats 11 G., proteins 42 G., carbohydrates 31 G., fiber 3 G., cholesterol 99 mg, sodium 217 mg, sugar - G.
Sirloin steak is an inexpensive and delicious cut of beef that can be included even in everyday meals. Coming from the loin, it's low in fat and slightly tougher than other steaks, yet boasts a distinct beefy flavor. To avoid spoiling it or drying it out, cook sirloin to medium. Spread a large piece of steak with mustard, rub with herbes de Provence, and sear in butter. This steak will delight you with its tender and juicy flavor. Serve with jacket potatoes, microwaved and fried whole in the steak juices for a delicious crispy crust.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.7 kg of marbled sirloin steak, 1 cm thick (from the loin)
- 4 small thick-skinned Russet Burbank potatoes, scrubbed
- 2 tbsp hot mustard, plus extra for serving
- 2 tsp chopped Provencal herbs
- 5 tbsp (75 g) butter
- 2 tbsp chopped chives or green onions
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Cooking the dish according to the recipe:
- Prick the potatoes in several places with a fork and microwave until tender, about 15 minutes.
- Meanwhile, prick both sides of the steak with a fork. In a bowl, combine the mustard and herbes de Provence and rub the mixture all over the steak.
- Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon (15 g) of butter. Once melted, add the steak and sear on one side until golden brown, about 7 minutes. Flip and sear on the other side for about 4 minutes for medium-rare. Transfer the steak to a cutting board, season with salt and pepper, and top with 1 tablespoon (15 g) of butter. Let rest for at least 5 minutes.
- Return the pan to medium-high heat. Add the potatoes and swirl them around the pan to coat them with the steak juices. Cook until crispy, about 3 minutes.
- Combine the remaining 3 tablespoons (45 g) butter with the green onions and season with salt. Thinly slice the steak diagonally. Serve with potatoes, onion butter, and mustard.
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