Parmesan Panko Crusted Sirloin Steak with Rosemary Potatoes and Feta Salad

Elevate your dinner game with this crispy Parmesan panko crusted sirloin steak. The golden, crunchy coating gives way to tender, juicy steak, while rosemary roasted potatoes and a tangy feta salad round out the meal beautifully.

This dish is perfect for a special occasion or a weekend treat. The combination of flavors and textures-from the savory crust to the bright lemon dressing-will impress any guest.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried RosemaryView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 unit Parmesan Cheese BlockView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Dice potatoes into ½-inch pieces. Zest and quarter lemon. Halve tomatoes.
2. Toss potatoes on a baking sheet with a drizzle of oil, rosemary, half the garlic powder, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3. While potatoes roast, grate half the Parmesan into a small bowl. Add panko and a pinch of salt and pepper; stir to combine. Pat steak dry with paper towels; season all over with salt and pepper. Evenly brush on all sides with sour cream. Mound panko mixture all over, pressing firmly to adhere.
4. Heat a ½-inch layer of oil in a large pan over medium-high heat. Add coated steak and cook until crust is crisp and golden and steak is cooked to desired doneness, 2-4 minutes per side. Transfer to a paper-towel-lined plate.
5. While steak cooks, in a large bowl, whisk together lemon zest, vinegar, mustard, remaining garlic powder, 1 TBSP olive oil, a squeeze of lemon juice, salt and pepper.
6. To bowl with dressing, add mixed greens, tomatoes and feta. Toss until evenly coated. Sprinkle with almonds.
7. Divide steak, potatoes and salad between plates. Grate remaining Parmesan over potatoes and salad. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute sirloin with ribeye or strip steak, but adjust cooking time accordingly.

Can I make this recipe dairy-free?

You can omit the Parmesan and feta and use a dairy-free sour cream alternative, but the crust may not be as crispy.

How do I store leftovers?

Store leftovers separately in airtight containers in the refrigerator for up to 2 days. Reheat steak in a skillet to maintain crispness.