Balsamic Cherry Sirloin Steak with Herbed Potatoes and Brussels Sprouts

Indulge in a restaurant-quality steak dinner right at home. This recipe features perfectly seared sirloin steak topped with a luscious cherry balsamic pan sauce, accompanied by crispy roasted fingerling potatoes seasoned with Herbes de Provence and tender Brussels sprouts with caramelized shallots.

The combination of savory beef, sweet-tart cherries and tangy balsamic vinegar creates a flavor profile that’s both sophisticated and comforting. Ready in under an hour, this dish is perfect for a special weeknight meal or an impressive dinner party.

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Ingredients

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Herbes de ProvenceView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

14 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CherriesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cherry JamView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Wash and dry all produce. Halve potatoes lengthwise. Toss on a baking sheet with a drizzle of olive oil, 1 tsp Herbes de Provence, salt and pepper. Arrange cut sides down.
2. Halve, peel and thinly slice shallot. Toss on a piece of foil with a drizzle of olive oil, half the balsamic vinegar, salt and pepper. Fold into a packet and place on the sheet with potatoes. Roast on middle rack until potatoes and shallot are tender, 20-25 minutes.
3. Meanwhile, trim and halve Brussels sprouts lengthwise. Toss on a second baking sheet with a drizzle of oil, salt and pepper. Arrange cut sides down. Roast on top rack until tender and slightly crispy, 18-22 minutes.
4. Pat steak dry with paper towels; season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add steak and cook to desired doneness, adding 1 tbsp butter after flipping, 3-6 minutes per side. Transfer to a cutting board to rest.
5. Heat another drizzle of olive oil in the same pan over medium-high heat. Add dried cherries and cook until slightly softened, about 30 seconds. Stir in cherry jam, beef demi-glace, remaining balsamic vinegar, 1/4 cup water and any resting juices from steak. Simmer until thickened, 3-5 minutes. Turn off heat and stir in 1 tbsp butter. Season with pepper.
6. Toss together roasted Brussels sprouts and shallot (including any juices from foil packet). Thinly slice steak against the grain. Divide veggies, steak and potatoes between plates. Top steak with pan sauce and serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute sirloin with ribeye, strip steak or filet mignon. Adjust cooking time accordingly.

What can I use instead of cherry jam?

You can use any berry jam or preserves, such as raspberry or blackberry, for a similar sweet-tart flavor.

Can I make this recipe dairy-free?

Yes, substitute butter with a plant-based butter or omit it and use additional olive oil for the sauce.