Seared Sirloin Steak with Sherry Shallot Sauce and Garlic Parmesan Potato Clusters

There’s something special about a steakhouse-quality meal made right in your own kitchen. This seared sirloin steak is topped with a rich, tangy sherry shallot sauce that comes together in minutes. The crispy garlic Parmesan potato clusters are the perfect side-golden, cheesy and utterly addictive. A simple mixed greens salad with a tangy dressing balances the richness of the steak.

This recipe is designed for a cozy weeknight dinner but feels elegant enough for a special occasion. With just a handful of ingredients and straightforward steps, you can create a memorable meal that will impress anyone at the table.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

14 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

5 teaspoon Sherry VinegarView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cut the potatoes into 1/2-inch rounds. In a bowl, toss the potato rounds with 1 tablespoon olive oil, garlic powder and a pinch of salt and pepper. Arrange them in a single layer on the prepared baking sheet.
3. Roast the potatoes for 20 minutes, then sprinkle Parmesan cheese over the top and continue roasting for another 5-7 minutes, until golden and crispy.
4. While the potatoes roast, pat the sirloin steak dry with paper towels and season generously with salt and pepper on both sides.
5. Heat 2 teaspoons of cooking oil in a large skillet over medium-high heat. Add the steak and sear for 3-4 minutes per side for medium-rare or until your desired doneness. Transfer the steak to a cutting board and let it rest for 5 minutes.
6. Reduce the heat to medium. Add the remaining 2 teaspoons of cooking oil to the skillet. Finely chop the shallot and add it to the pan. Cook, stirring, for 1-2 minutes until softened.
7. Add the sherry vinegar, sugar and beef stock concentrate to the skillet, along with 1/4 cup of water. Stir to combine, scraping up any browned bits from the bottom. Let the sauce simmer for 1-2 minutes until slightly thickened.
8. Remove the skillet from the heat and swirl in the butter until melted and glossy. Season with salt and pepper to taste.
9. In a small bowl, whisk together the sour cream and 1 tablespoon of olive oil. Add the mixed greens and toss to coat. Season with a pinch of salt and pepper.
10. Slice the rested steak against the grain. Divide the potato clusters and salad between plates. Top the steak with the sherry shallot sauce and serve immediately.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with ribeye or New York strip. Adjust cooking time based on thickness.

Can I make the potato clusters ahead of time?

They are best fresh, but you can reheat them in a 350°F oven for 5 minutes to crisp up again.

What can I use instead of sherry vinegar?

Red wine vinegar or balsamic vinegar can be used, but the flavor will be slightly different.