Balsamic Cherry Sirloin Steak with Herbed Potatoes and Brussels Sprouts

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

The combination of savory beef, sweet-tart cherries and tangy balsamic creates a sophisticated flavor profile that will impress any guest. Ready in under an hour, this dish is perfect for a special weeknight meal or a celebratory dinner.

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Ingredients

1 unit Cherry JamView ingredient guideLike ingredientDislike ingredient

14 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Herbes de ProvenceView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CherriesView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Halve Brussels sprouts. Peel shallot and cut into thin wedges. Halve fingerling potatoes lengthwise.
2. On a baking sheet, toss potatoes with 2 tsp olive oil, Herbes de Provence, salt and pepper. Roast for 10 minutes.
3. Add Brussels sprouts and shallot wedges to the baking sheet, drizzle with 1 tsp olive oil, salt and pepper. Toss to combine. Roast until vegetables are tender and lightly browned, about 15-20 minutes more.
4. Meanwhile, pat sirloin dry with paper towels. Season generously with salt and pepper on all sides.
5. Heat 2 tsp cooking oil in a large skillet over medium-high heat. Add steak and cook until a deep brown crust forms, about 4-5 minutes per side for medium-rare (or to desired doneness). Transfer to a plate and let rest.
6. Reduce heat to medium. Add 2 tbsp butter to the skillet. Once melted, stir in cherry jam, balsamic vinegar, beef demi-glace, dried cherries and 1/4 cup water. Cook, scraping up any browned bits, until sauce thickens slightly, about 2-3 minutes.
7. Slice steak against the grain. Serve with roasted vegetables and drizzle with cherry balsamic sauce.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute sirloin with ribeye or strip steak, but adjust cooking time accordingly.

What can I use instead of beef demi-glace?

Beef broth or stock can be used, but the sauce will be less rich. You may need to simmer longer to thicken.

Can I make this dish dairy-free?

Yes, substitute butter with a dairy-free alternative or additional olive oil.