Pan-Seared Sirloin with Sherry-Shallot Sauce, Garlic Parmesan Potato Clusters and Roasted Green Beans

Treat yourself to a steakhouse-worthy meal right at home with this sirloin recipe. The star of the show is a perfectly seared sirloin steak, topped with a luxurious pan sauce made with sherry vinegar, shallots and a touch of sour cream for a velvety finish. Alongside, you’ll find crispy potato clusters coated in garlic and Parmesan, plus simple roasted green beans for a complete, satisfying dinner.

This dish is designed to impress without requiring hours in the kitchen. The potatoes and green beans roast together in the oven while the steak cooks on the stovetop, making it an efficient yet elegant meal. Whether you’re cooking for a special occasion or just want to elevate a weeknight dinner, this recipe delivers big flavor with minimal fuss.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

24 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

28 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

5 teaspoon Sherry VinegarView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

13 teaspoon Olive 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 the middle and top positions. Preheat the oven to 450°F. Wash and dry all produce. Halve, peel and finely chop the shallot. Slice the potatoes into ¼-inch-thick rounds (no need to peel).
2. Lightly oil a baking sheet. In a large bowl, combine the potatoes, 4 tablespoons olive oil, garlic powder and generous pinches of salt and pepper. Toss until the potatoes are completely coated. Arrange the potatoes on the prepared baking sheet in clusters (about 6 slightly overlapping slices each). Roast on the middle rack for 10 minutes.
3. Meanwhile, toss the green beans on a second baking sheet with a drizzle of olive oil, salt and pepper. After the potatoes have roasted for 10 minutes, remove them from the oven and sprinkle with Parmesan cheese. Return the potatoes to the middle rack and place the green beans on the top rack. Roast until the potatoes are tender and the cheese is lightly browned and the green beans are tender, about 12-15 minutes.
4. While the green beans roast, pat the steak dry with paper towels and season all over with salt and pepper. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add the steak and cook to your desired doneness, 4-6 minutes per side. Turn off the heat, transfer the steak to a cutting board and let it rest. Wipe out the pan.
5. Heat a drizzle of olive oil in the same pan over medium heat. Add the shallot and cook, stirring, until softened, 1-2 minutes. Pour in the sherry vinegar and simmer until reduced by half, 15-30 seconds. Stir in ⅓ cup water and the beef stock concentrates. Simmer until the sauce thickens, 2-3 minutes. Turn off the heat. Stir in the sour cream and 2 tablespoons butter. Season with salt and pepper.
6. Slice the steak against the grain. Divide the potato clusters, green beans and steak among plates. Spoon the sauce over the steak and serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute the sirloin with ribeye, strip steak or filet mignon. Adjust cooking time based on thickness.

Can I make the potato clusters ahead of time?

The potato clusters are best served fresh from the oven, but you can reheat them in a 400°F oven for a few minutes to crisp them up.

What can I use instead of sour cream in the sauce?

You can substitute the sour cream with heavy cream or crème fraîche for a similar richness.