Home Chef Sirloin Steak with Blue Cheese Compound Butter
Blue cheese lends its deliciously distinctive aroma and flavor to tender steak, topped with vibrant green onions.
Serves: 2Prep: 10 minutesCook: 50 minutesTotal: 1 hourDifficulty: Medium
- 1⁄2 tablespoon butter, softened
- 2 cloves garlic, minced
- 2 green onions, trimmed and thinly sliced
- 12 ounces fingerling potatoes, cut in half lengthwise
- 8 ounces green beans, ends trimmed
- 12 ounces sirloin steak
- 1 ounce blue cheese
- 5 teaspoons olive oil, divided
- Cooking spray
- Salt and pepper, to taste
- Preheat oven to 400°F. Pat steak dry and season both sides with a pinch of salt and pepper. Toss fingerling potatoes with 2 teaspoons olive oil, ½ teaspoon salt and a pinch of pepper on prepared baking sheet. Spread into a single layer and roast until golden brown and fork-tender, 18-20 minutes. While potatoes roast, make butter.
- In a mixing bowl, combine softened butter, blue cheese to taste, half of the garlic (reserve remaining for green beans), half of the green onions (reserve remaining for garnish) and a pinch of pepper. Mold into two small disks and place on a plate. Refrigerate until plating.
- Place a medium nonstick pan over medium heat and add 1 teaspoon olive oil. Add steaks to hot pan and cook until steaks are browned and reach a minimum internal temperature of 145°F, 5-7 minutes per side. Remove steaks to a plate and rest at least 5 minutes. Tent with foil. Wipe pan clean and reserve.
- Return pan used to cook steaks to medium-high heat and add 2 teaspoons olive oil. Add remaining garlic to hot pan and cook until fragrant, 30 seconds. Add green beans and ¼ cup water. Cover and cook until beans are bright green and water has mostly evaporated, 6-8 minutes. If beans need more time, add 2 tablespoons water and continue cooking. Season with ½ teaspoon salt and a pinch of pepper. Plate dish as pictured, topping steaks with blue cheese butter and garnishing with remaining green onions. Bon appétit!