Pan-Seared Sirloin with Roasted Garlic Sauce, Mashed Potatoes and Broccoli

This sirloin steak recipe is all about bold, savory flavors. A rich pan sauce made with roasted garlic and beef demi-glace takes the steak to the next level, while creamy mashed potatoes and roasted broccoli make perfect companions.

The secret to the sauce is the fond left in the pan after searing the steak-those browned bits add incredible depth. Paired with chive-flecked mashed potatoes and tender roasted broccoli, this meal is both comforting and impressive.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

14 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

1 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. Preheat oven to 425°F (220°C) with rack in middle. Dice potatoes into ½-inch pieces. Thinly slice chives. Cut broccoli into bite-size florets. Peel garlic and place whole clove on a small piece of foil; drizzle with olive oil and season with salt and pepper. Fold foil into a packet.
2. Place garlic packet on a baking sheet. Toss broccoli on same sheet with a drizzle of oil, salt and pepper. Roast until broccoli is browned and tender, 15-20 minutes.
3. Meanwhile, put potatoes in a large pot and cover with salted water by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup cooking liquid, then drain and return potatoes to pot. Mash until smooth; fold in sour cream, salt and pepper. Add reserved liquid a splash at a time until creamy. Keep covered off heat.
4. While potatoes cook, pat steak dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. Transfer steak to a cutting board to rest. Wipe out pan.
5. Once garlic is done, carefully transfer to cutting board and mash with a fork until smooth. Melt 1 tablespoon butter in the same pan over medium heat. Add mashed garlic (start with half and add more to taste); cook 1 minute. Add demi-glace and ¼ cup water; simmer until slightly thickened, 1-2 minutes. Turn off heat. Stir in remaining 1 tablespoon butter and any resting juices from steak. Season with salt and pepper.
6. Slice steak against the grain. Fold half the chives into mashed potatoes. Divide potatoes, broccoli and steak between plates. Top steak and potatoes with sauce. Garnish with remaining chives 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 as needed.

How do I know when the steak is done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium, 150°F for medium-well. Or use the finger test.

Can I make this dairy-free?

Yes, use dairy-free sour cream and butter substitutes. The sauce will still be delicious.