Sirloin Steak with Garlic Herb Butter and Roasted Potato Wedges

Bring the steakhouse experience home with this impressive yet straightforward recipe. Juicy sirloin steak is seared to perfection and finished with a luscious garlic herb butter, while roasted potato wedges and a vibrant medley of mini bell peppers and tomatoes round out the plate.

The secret to this dish lies in the simple techniques: roasting the potatoes until crispy, cooking the steak in a hot pan and building a quick pan sauce with shallots and demi-glace. A dollop of garlic herb butter melts over the sliced steak, adding richness and flavor that will wow your dinner guests.

Log in to save recipes and build weekly shopping lists.

Ingredients

16 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Mini Bell PeppersView ingredient guideLike ingredientDislike ingredient

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

2 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) and position a rack in the upper third. Wash and dry all produce. Halve the Yukon Gold and sweet potatoes lengthwise, then cut into ⅓-inch-thick wedges. Toss the wedges with 1 tablespoon vegetable oil, salt and pepper. Spread them in a single layer on a baking sheet and roast until lightly browned and tender, 25-30 minutes.
2. While the potatoes roast, prepare the aromatics and vegetables. Halve and peel the shallot, then mince until you have 2 tablespoons. Pick the parsley leaves from the stems and finely chop. Halve the grape tomatoes. Halve or quarter any large mini bell peppers through the stem ends. Pat the sirloin steak dry with paper towels and season generously with salt and pepper on all sides.
3. After the potatoes have roasted for 15 minutes, heat a drizzle of vegetable oil in a large skillet over medium-high heat. Add the steak and cook to your desired doneness, 4-6 minutes per side for medium-rare. Transfer the steak to a plate, cover loosely with foil and let rest. Pour off any excess oil from the pan and wipe it clean.
4. Heat another drizzle of oil in the same skillet over medium-high heat. Add the mini bell peppers and cook, tossing occasionally, until slightly softened and starting to char, 4-5 minutes. Add the tomatoes and cook until they soften and release their juices, 1-2 minutes more. If the pan seems dry, add 1-2 tablespoons of water. Season with salt and pepper. Transfer the pepper mixture to a bowl and set aside.
5. Rinse the skillet and wipe dry. Heat a drizzle of oil in the skillet over medium heat. Add the minced shallot and cook, stirring, until softened and translucent, 1-2 minutes. Stir in ¼ cup water and the beef demi-glace, then bring to a boil. Let the sauce reduce slightly, about 2 minutes. Remove the pan from the heat. Stir in half the chopped parsley and 1 tablespoon plain butter (reserve the garlic herb butter for serving).
6. Slice the rested steak against the grain. Stir any juices that have collected on the plate into the sauce. Divide the roasted potatoes, pepper mixture and sliced steak among plates. Spoon the sauce over the steak, then dollop with garlic herb butter. Sprinkle with the remaining parsley and serve immediately.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with ribeye, strip steak or filet mignon. Adjust cooking time based on thickness.

What can I use instead of demi-glace?

You can replace the beef demi-glace with ½ cup of beef broth plus 1 teaspoon of Worcestershire sauce.

How do I make garlic herb butter from scratch?

Mix 2 tablespoons softened butter with 1 minced garlic clove and 1 teaspoon chopped fresh herbs like parsley, thyme or rosemary.