Seared Sirloin with Sherry Pan Sauce and Garlic Parmesan Potato Clusters

Treat yourself to a restaurant-quality meal right at home with this seared sirloin steak drizzled in a luxurious sherry-shallot pan sauce. Paired with crispy, cheesy potato rounds and tender roasted green beans, this dish is sure to impress.

The secret to the rich sauce lies in the combination of sherry vinegar, beef stock and a touch of sour cream and butter, creating a velvety finish that perfectly complements the juicy steak. Serve it all together for a complete, satisfying dinner that feels special any night of the week.

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

6 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

14 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

5 teaspoon Sherry VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

7 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to middle and top positions and preheat to 450°F. Halve and peel the shallot; finely chop one half (reserve the other for another use). Slice potatoes into ¼-inch-thick rounds (no need to peel).
2. Lightly oil a baking sheet. In a large bowl, combine potatoes, 2 tbsp olive oil, garlic powder and generous pinches of salt and pepper; toss until evenly coated. Arrange potatoes on the prepared sheet in clusters of about 6 slightly overlapping slices each. Roast on the middle rack for 10 minutes.
3. Meanwhile, toss 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 from oven and sprinkle with Parmesan. Return potatoes to the middle rack and place green beans on the top rack. Roast until potatoes are tender and cheese is lightly browned and green beans are tender, about 12-15 minutes.
4. While the vegetables 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 heat, transfer steak to a cutting board to rest and wipe out the pan.
5. Heat a drizzle of vegetable oil in the same pan over medium heat. Add the chopped shallot and cook, stirring, until softened, 1-2 minutes. Pour in 2½ tsp sherry vinegar (save the rest for another use) and simmer until reduced by half, 15-30 seconds. Stir in ¼ cup water and the beef stock concentrate; simmer until thickened, 2-3 minutes. Turn off heat and stir in sour cream and 1 tbsp butter. Season with salt and pepper.
6. Slice the rested steak against the grain. Divide potato clusters, green beans and steak among plates. Spoon the sauce over the steak and serve immediately.

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.

What can I use instead of sherry vinegar?

Red wine vinegar or balsamic vinegar can be used, but the flavor will be slightly different.

Can I make the potato clusters ahead of time?

They are best served fresh, but you can reheat them in a 350°F oven for a few minutes to crisp up.