Pan-Seared Sirloin with Garlic Chive Butter and Parmesan Potato Rounds

This satisfying sirloin dinner pairs a deeply seared steak with a simple garlic-chive butter that melts over every slice.

On the side, roasted Yukon Gold potato rounds turn golden with Parmesan, while mixed greens and blood orange add a fresh, juicy contrast.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Blood OrangeView ingredient guideLike ingredientDislike ingredient

14 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Place an oven rack in the top position and preheat the oven to 450 degrees F. Lightly oil a baking sheet. Wash and dry the produce.
2. Slice the Yukon Gold potatoes crosswise into 1/4-inch rounds. Spread them on the prepared baking sheet, toss with a large drizzle of oil, salt and pepper and arrange in an even layer.
3. Roast the potatoes on the top rack until lightly browned and tender, about 20 minutes.
4. While the potatoes roast, mince or grate the garlic. Peel the blood orange and slice it crosswise into rounds. Thinly slice the chives.
5. Pat the sirloin dry with paper towels, then season all over with salt and pepper.
6. Heat a drizzle of vegetable oil in a medium pan over medium-high heat. Add the steak and cook to your desired doneness, 4 to 7 minutes per side.
7. Turn off the heat. Transfer the steak to a cutting board or plate and let it rest for 5 minutes. Wipe out the pan.
8. After the potatoes have roasted for 20 minutes, sprinkle them evenly with Parmesan. Return the baking sheet to the oven and roast until the cheese is melted and browned, 5 to 10 minutes more.
9. Melt the butter in the same pan used for the steak over medium heat. Add the garlic and cook until fragrant, about 30 seconds.
10. Reduce the heat to low and stir in the chives until well combined. Turn off the heat and season the butter sauce generously with salt and pepper.
11. In a medium bowl, combine the blood orange rounds, mixed greens, olive oil, salt and pepper.
12. Slice the steak against the grain. Divide the steak, Parmesan potato rounds and blood orange salad between plates. Spoon the garlic-chive butter over the steak.

Recipe Tips

FAQ

How long should I cook the sirloin?

Cook it in a hot pan for 4 to 7 minutes per side, depending on your desired doneness, then let it rest for 5 minutes before slicing.

When do I add the Parmesan to the potatoes?

Roast the potato rounds for about 20 minutes first, then sprinkle with Parmesan and return them to the oven for another 5 to 10 minutes until the cheese is melted and browned.

How should I prepare the blood orange for the salad?

Peel the blood orange, slice it crosswise into rounds and toss it with mixed greens, olive oil, salt and pepper.