Pan-Seared Steak with Warm Crispy Potato Salad and Shallot Pan Sauce

This vibrant steak dinner brings together a perfectly seared sirloin with a warm, crispy potato salad that’s anything but ordinary. Yukon Gold potatoes are boiled until tender, then pan-fried until golden and crunchy, tossed with garlic, oregano, briny mixed olives, sweet grape tomatoes and crisp green beans. It’s a hearty, flavor-packed side that rivals the steak itself.

The steak is seared to perfection and finished in the oven, then rested before slicing. A quick shallot pan sauce, made by deglazing the pan with veggie stock concentrate, ties everything together. This gluten-free meal is bold, satisfying and perfect for a special weeknight dinner or casual entertaining.

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Ingredients

1 unit Sirloin SteakView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 bunch Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 ounce Mixed OlivesView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 sprig OreganoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2.5 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 375°F. Remove steak from fridge and let come to room temperature. Cut potatoes into 1/2-inch cubes. Place potatoes in a medium pot with a large pinch of salt, cover with water and bring to a boil. Cook 10-12 minutes until fork-tender. Drain and set aside.
2. Meanwhile, halve the tomatoes. Trim and halve green beans. Chop oregano leaves and olives. Finely dice shallot. Mince or grate garlic.
3. Heat 1 tablespoon oil in a large pan over medium-high heat. Add green beans and cook, tossing, 6-8 minutes until soft. Season with salt and pepper. Add tomatoes and cook, tossing, another 3 minutes. Set aside.
4. Sear the steak: heat 1/2 tablespoon oil in the same pan over medium-high heat. Season steak on all sides with salt and pepper. Add steak to pan and cook 3-4 minutes per side until golden brown. Transfer to a baking sheet and place in oven to finish cooking for 7-10 minutes until desired doneness. Let rest 5 minutes.
5. Make crispy potato salad: while steak rests, heat 1 tablespoon oil in the same pan over medium-high heat. Add boiled potatoes and cook, tossing, 4-5 minutes until golden brown and crispy. Add garlic and oregano, cook 30 seconds until fragrant. Season with salt and pepper. Toss in olives, tomatoes, green beans and 1 tablespoon balsamic vinegar; cook 1-2 minutes until heated through. Cover and keep warm.
6. Make shallot pan sauce: in the same pan, heat 1/2 tablespoon oil over medium heat. Add shallot and cook 2-3 minutes until softened. Add stock concentrate and 1/2 cup water. Scrape up browned bits with a wooden spoon. Simmer until thickened, then season with salt and pepper.
7. Slice steak against the grain. Serve alongside warm potato salad, drizzled with shallot pan sauce.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, ribeye, New York strip or flank steak work well. Adjust cooking time based on thickness.

Can I make the potato salad ahead of time?

The potato salad is best served warm and fresh, but you can boil the potatoes a day ahead and refrigerate. Pan-fry just before serving.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Double-check your stock concentrate to ensure it’s gluten-free.