Garlic Herb Butter Sirloin Steak with Roasted Potatoes and Bell Peppers

Imagine a perfectly seared steak, topped with melting garlic herb butter, alongside crispy roasted potatoes and a vibrant medley of bell peppers and tomatoes. This isn’t just any steak dinner-it’s a restaurant-quality meal you can create in your own kitchen with simple ingredients and a few easy steps.

The secret lies in the details: roasting potato wedges until golden and tender, searing the sirloin to your preferred doneness and finishing with a rich demi-glace sauce and a dollop of herb butter. Every component comes together for a satisfying, impressive plate that will have everyone asking for seconds.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in upper position. Wash and dry all produce. Halve Yukon Gold and sweet potatoes lengthwise, then cut into ⅓-inch-thick wedges. Toss with 1 tablespoon 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 yield 2 tablespoons. Pick parsley leaves, discard stems and finely chop. Halve the tomatoes. Halve or quarter any large mini bell peppers through the stem ends. Pat the steak dry with paper towels and season all over with salt and pepper.
3. When potatoes have roasted about 15 minutes, heat a large drizzle of oil in a large pan over medium-high heat. Add the steak and cook to desired doneness, 4-6 minutes per side. Transfer to a plate, cover loosely with foil and let rest. Pour out excess oil from pan and wipe clean.
4. Heat another drizzle of oil in the same pan over medium-high heat. Add the 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 tablespoons water.) Season with salt and pepper. Transfer to a medium bowl.
5. Rinse and dry the pan. Heat a drizzle of oil over medium heat. Add the 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. Add half the parsley and 1 tablespoon plain butter (reserve garlic herb butter for serving). Stir until melted.
6. Slice the steak against the grain. Stir any juices from the resting steak into the sauce. Divide potatoes, pepper mixture and steak among plates. Spoon sauce over steak, dollop with garlic herb butter and sprinkle with remaining parsley. Serve immediately.

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.

What can I use instead of demi-glace?

You can replace demi-glace with ½ cup beef broth simmered until reduced by half or use 1 teaspoon of beef bouillon paste dissolved in ¼ cup water.

How do I store leftovers?

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