Garlic Herb Butter Sirloin Steak with Roasted Potatoes and Bell Peppers

Bring the steakhouse experience home with this sizzling sirloin steak topped with rich garlic herb butter. Paired with crispy roasted potato wedges and a vibrant medley of mini bell peppers and tomatoes, this meal is as beautiful as it is delicious.

The secret to that restaurant-quality finish is a quick pan sauce made with beef demi-glace and a final dollop of garlic herb butter that melts over the sliced steak. It’s an elegant dinner that comes together in under an hour.

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Ingredients

16 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Mini Bell PeppersView ingredient guideLike ingredientDislike ingredient

24 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

1 ounce Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

7 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 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 425°F. Wash and dry all produce. Halve Yukon Gold and sweet potatoes lengthwise, then cut into ⅓-inch-thick wedges. Toss with 1 tbsp vegetable oil, salt and pepper. Spread on a baking sheet and roast until lightly browned, 25-30 minutes.
2. Meanwhile, halve and peel the shallot, then mince to get 2 tbsp. Pick parsley leaves from stems and chop finely. Halve the tomatoes. Halve or quarter any large mini bell peppers through the stem ends. Pat steak dry with paper towels and season generously with salt and pepper.
3. After potatoes have roasted about 15 minutes, heat a large drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 4-6 minutes per side. Transfer to a plate, cover loosely with foil and let rest. Pour off excess oil from pan and wipe clean.
4. Heat another drizzle of oil in the same pan over medium-high heat. Add mini bell peppers and cook, tossing, until slightly softened and charred, 4-5 minutes. Add tomatoes and cook until softened and juices release, 1-2 minutes more. If pan is dry, add 1-2 tbsp water. Season with salt and pepper. Transfer to a bowl.
5. Rinse and dry the pan. Heat a drizzle of oil over medium heat. Add minced shallot and cook, tossing, until softened, 1-2 minutes. Stir in ¼ cup water and the demi-glace, bring to a boil and let reduce slightly, about 2 minutes. Remove from heat. Stir in half the parsley and 1 tbsp plain butter until melted.
6. Slice steak against the grain. Stir any juices from the resting steak into the sauce. Divide potatoes, vegetables and steak among plates. Spoon sauce over steak, dollop with garlic herb butter, sprinkle with remaining parsley 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 demi-glace?

You can replace the beef demi-glace with ½ cup beef broth plus 1 teaspoon Worcestershire sauce or use a store-bought beef base.

How do I store leftovers?

Store leftover steak, potatoes and vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat gently.