Seared Sirloin Steak with Creamy Horseradish Sauce and Parmesan Potatoes

This sirloin steak recipe brings the steakhouse experience home in just 35 minutes. Golden Parmesan-crusted potatoes, a perfectly seared steak and caramelized balsamic-glazed cabbage come together for a satisfying meal. A creamy horseradish sauce adds a zesty kick that cuts through the richness.

The secret to this dish is the garlic herb butter that melts over the hot potatoes, infusing them with flavor. The balsamic glaze and brown sugar create a sweet-tangy coating on the cabbage and shallots, balancing the savory steak. It’s an easy yet impressive dinner that feels special any night of the week.

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Ingredients

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Spicy Horseradish PasteView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Conehead CabbageView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 450°F. Let garlic herb butter come to room temperature. Wash and dry produce. Slice potatoes into ¼-inch-thick rounds (no need to peel). Halve, peel and thinly slice shallot. Remove any wilted outer leaves from cabbage and quarter lengthwise; remove thick core and stem. Thinly slice cabbage crosswise. Mince chives.
2. Toss potatoes on a baking sheet with a drizzle of oil, Parmesan, salt and pepper. (For 4 servings, divide evenly between two baking sheets, using a drizzle of oil for each.) Make sure potatoes are in a single layer. Roast on top rack until browned and tender, 18-20 minutes. (For 4, roast on top and middle racks, swapping positions halfway through.)
3. While potatoes roast, pat steak dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. Turn off heat; transfer to a cutting board and tent with foil to keep warm. Wipe out pan.
4. In a small bowl, combine mayonnaise, half the horseradish paste (use less if sensitive), half the mustard and ¼ tsp white sugar (for 4 servings: all horseradish, all mustard, ½ tsp sugar). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
5. Heat a large drizzle of oil in the same pan over medium-high heat. Add shallot and cabbage; season with salt and pepper. Cook, stirring occasionally, until softened and beginning to brown, 4-6 minutes. Stir in balsamic glaze, brown sugar, ¼ cup water and ½ TBSP butter (for 4: ½ cup water, 1 TBSP butter). Cook, stirring occasionally, until liquid mostly evaporates and cabbage is tender, 2-4 minutes. Season with salt and pepper.
6. Once potatoes are done, carefully transfer to a large bowl. Add garlic herb butter; toss to coat (heat melts the butter). Slice steak against the grain. Divide balsamic-glazed cabbage and potatoes between plates. Top cabbage with steak. Drizzle steak with horseradish sauce; garnish with chives. Serve with remaining sauce on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, ribeye or New York strip work well, but adjust cooking time accordingly.

How do I know when the steak is done?

Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium.

Can I make the horseradish sauce ahead?

Yes, prepare it up to a day in advance and refrigerate. Stir before serving.