Balsamic Cherry Sirloin Steak with Herbed Potatoes and Brussels Sprouts

Transform your weeknight dinner into a French bistro experience with this elegant yet approachable steak dish. Seared sirloin is finished with a luscious cherry-balsamic pan sauce, while herbed fingerling potatoes and roasted Brussels sprouts with shallots round out the plate.

The combination of savory steak, sweet-tart cherries and tangy balsamic vinegar creates a complex sauce that perfectly complements the earthy roasted vegetables. Ready in about 35 minutes, this recipe proves that restaurant-quality meals are achievable at home.

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Ingredients

24 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Herbes de ProvenceView ingredient guideLike ingredientDislike ingredient

2 unit ShallotView ingredient guideLike ingredientDislike ingredient

10 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

28 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

2 ounce Dried CherriesView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cherry PreservesView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

7 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to upper and middle positions and preheat to 450°F. Wash and dry all produce. Halve fingerling potatoes lengthwise. On a baking sheet, toss potatoes with a drizzle of olive oil, Herbes de Provence, salt and pepper. Arrange potatoes cut side down.
2. Halve, peel and thinly slice shallots. Place on a piece of aluminum foil, drizzle with olive oil and half the balsamic vinegar and season with salt and pepper. Fold foil to create a sealed packet. Place packet on the same baking sheet with potatoes. Roast on the middle rack until potatoes are tender, about 30 minutes.
3. Meanwhile, trim and halve Brussels sprouts. On a separate baking sheet, toss with a drizzle of olive oil, salt and pepper. Arrange cut side down and roast on the top rack until tender and slightly crispy, 15-20 minutes.
4. Pat sirloin steak dry with paper towels and season generously with salt and pepper. Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add steak and cook until browned on the first side, 4-7 minutes. Flip, add 1 tablespoon butter and cook to desired doneness, 4-7 minutes more. Remove steak from pan and let rest.
5. Heat a 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 preserves, beef demi-glace, ¼ cup water and remaining balsamic vinegar. Simmer until thickened, 3-5 minutes. Turn off heat, stir in 1 tablespoon butter and any juices from the resting steak. Season with pepper.
6. Toss together roasted Brussels sprouts and shallots (including any juices from the packet). Divide Brussels sprouts, potatoes and steak among plates. Spoon sauce over steak 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 based on thickness.

Can I make this recipe dairy-free?

Yes, omit the butter and use a dairy-free alternative or additional olive oil. The sauce will still be delicious.

How do I store leftovers?

Store steak, potatoes and Brussels sprouts separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or oven.