Seared Sirloin Steak with Sherry Shallot Sauce and Gruyère Potato Rounds

Treat yourself to a steakhouse-quality meal right at home with this seared sirloin steak recipe. The star is a luscious sherry shallot pan sauce that perfectly complements the tender beef. Alongside, crispy potato rounds get a golden upgrade with melted Gruyère cheese, while roasted green beans add a fresh, vibrant touch.

This dish comes together in under an hour but feels like a special occasion. The combination of savory steak, tangy sauce and cheesy potatoes will impress anyone at your table. Whether it’s a weeknight indulgence or a weekend dinner party, this recipe delivers restaurant flavor without the fuss.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

14 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Gruyère CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

5 teaspoon Sherry VinegarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Wash and slice the potatoes into 1/4-inch thick rounds. Toss with a drizzle of olive oil, salt and pepper. Arrange in a single layer on the prepared baking sheet. Roast for 15 minutes.
3. Meanwhile, trim the ends of the green beans. Toss with olive oil, salt and pepper. Set aside.
4. Remove the baking sheet from the oven. Sprinkle the potato rounds with garlic powder and top with shredded Gruyère cheese. Return to the oven and roast for another 10-12 minutes, until the potatoes are golden and the cheese is melted and bubbly.
5. While the potatoes finish, pat the sirloin steak dry with paper towels. Season generously with salt and pepper on both sides.
6. Heat a large skillet over medium-high heat. Add a drizzle of olive oil. Sear the steak for 4-5 minutes per side for medium-rare or until your desired doneness. Transfer the steak to a cutting board and let rest for 5 minutes.
7. Reduce the heat to medium. Add the chopped shallot to the skillet and cook for 1-2 minutes until softened. Pour in the sherry vinegar and beef stock concentrate (dissolved in 1/4 cup water). Scrape up any browned bits from the bottom of the pan. Simmer for 2-3 minutes until slightly thickened. Stir in the sour cream until smooth. Season with salt and pepper to taste.
8. While the sauce simmers, place the green beans on a separate baking sheet and roast for 8-10 minutes until tender and slightly charred.
9. Slice the rested steak against the grain. Serve the steak with the sherry shallot sauce, Gruyère potato clusters and roasted green beans on the side.

Recipe Tips

FAQ

Can I use a different cut of beef?

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

What can I use instead of Gruyère cheese?

Swiss cheese or provolone are good substitutes for Gruyère.

Can I make the sauce ahead of time?

The sauce is best made fresh, but you can prepare it up to an hour ahead and reheat gently.