Home Chef Sirloin Steak with Yukon-Red Pepper Hash
Tender steak is seared then roasted, garnished with an over-the-top compound butter, and served along side roasted potatoes and red bell pepper for an unimaginably rich meal.
Serves: 2Prep: 20 minutesCook: 40 minutesTotal: 1 hourDifficulty: Easy
- 3 tablespoons butter, softened
- 1 red bell pepper, diced into 1” pieces
- 1 shallot, peeled and halved
- 2 carrots, peeled and cut on angle into ½” pieces
- 10 ounces Yukon potatoes, cut into ½” rounds
- 4 parsley sprigs, minced
- 2 sirloin steaks, 6-8 oz. each
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- Olive oil
- Ground Pepper
- Preheat oven to 400°F. Prepare baking sheet with foil. Cut shallot in half; julienne half, dice other half.
- On baking sheet, arrange red pepper, sliced shallots, carrots and potatoes; toss with 2 teaspoons olive oil, ½ teaspoon salt and pinch of pepper. Roast 25 to 30 minutes; until brown and fork-tender.
- In small bowl, combine butter, honey, minced shallots, minced parsley, mustard and pinch of salt and pepper. Form into 2 discs about 1” wide; arrange on plate. Reserve in freezer to harden.
- In medium pan over medium-high heat, warm 1 teaspoon olive oil. Season steaks with pinch of salt and pepper. Cook steaks 4 to 5 minutes per side, until minimum internal temperature reaches 145°F. Let rest 5 minutes.
- Arrange roasted vegetables next to steak. Top steaks with disc of mustard-herb butter.