Sirloin Steak with Cranberry Balsamic Sauce and Rosemary Potatoes

This sirloin steak dinner brings together crisp rosemary potatoes, tender red cabbage and a rich pan sauce made with cranberry jam, balsamic vinegar and soy sauce.

The result is savory, tangy, a little sweet and deeply satisfying without straying from classic steak-and-potatoes comfort.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

16 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

1 teaspoon Mustard SeedsView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cranberry JamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Place an oven rack in the middle position and preheat the oven to 425°F. Halve, peel and thinly slice the onion. Pick the rosemary leaves and finely chop enough to measure 1 tablespoon. Halve the potatoes lengthwise, then cut them into 1-inch-thick wedges.
2. On a baking sheet, toss the potato wedges with the chopped rosemary and a generous drizzle of olive oil. Season with salt and pepper. Roast until lightly browned and crisp, 30 to 35 minutes.
3. Meanwhile, heat a large drizzle of oil in a medium pan over medium-high heat. Add the sliced onion and shredded red cabbage. Cook, tossing, until softened, about 5 minutes.
4. Stir the mustard seeds into the cabbage mixture and cook until they begin to pop, about 1 minute. Add the white wine vinegar, sugar and a pinch of salt. Reduce the heat to low, cover and cook until tender, about 10 minutes.
5. While the cabbage cooks, heat a drizzle of oil in another medium pan over medium-high heat. Pat the steak dry with a paper towel, then season all over with salt and pepper. Add the steak to the pan and cook to your desired doneness, 4 to 7 minutes per side. Transfer to a cutting board and let rest.
6. Add the balsamic vinegar, soy sauce, cranberry jam and 3 tablespoons water to the pan used for the steak. Set over medium heat and stir, scraping up any browned bits. Simmer until the sauce becomes syrupy, 2 to 3 minutes, then remove from the heat.
7. Thinly slice the steak against the grain. Plate the steak with the rosemary potatoes and tangy red cabbage. Drizzle the cranberry balsamic sauce over the steak and serve.

Recipe Tips

FAQ

How do I know when the steak is done?

Cook the steak for 4 to 7 minutes per side, depending on your preferred doneness and the thickness of the steak.

Why do I need to let the steak rest before slicing?

Resting helps the juices settle back into the meat, so the slices stay more flavorful and moist.

Can I make the sauce in the same pan as the steak?

Yes. The steak pan is used for the sauce so the balsamic vinegar, soy sauce, cranberry jam and water can pick up the browned bits left behind.