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Pan Seared Top Sirloin Dinner

  • Author: Stephanie Stanley


Herbed Compound Butter (can be done in advance)

  • ½ cup unsalted ghee (or butter if you prefer)
  • 2 tsp chives, finely chopped
  • ¼ tsp shallot, minced
  • ½ tsp rosemary, finely chopped
  • ½ tsp thyme, destemmed
  • ½ tsp lemon juice

Roasted Red Potatoes

  • 3 pounds of red potatoes, cut into quarters
  • 1 tbsp salt (for the water)
  • 34 sprigs of rosemary
  • ¼ cup olive oil
  • salt and pepper to taste
  • Country Natural Top Sirloin Steak
  • 1.52 pound top sirloin steak
  • 23 tbsps. kosher salt
  • fresh ground pepper to taste
  • 2 tsp avocado oil

Sautéed Rainbow Chard

  • 2 lbs swiss chard, compost the bottom 2 inches, finely chop remaining stems, roughly chop leaves
  • 3 cloves garlic, smashed and roughly chopped
  • 1 shallot, roughly chopped
  • 1 tbsp herbed compound butter
  • 1 tsp lemon juice
  • salt and pepper to taste


To Make the Compound Ghee:

Soften the ghee slightly. Add all the other ingredients to it and mix well with a rubber spatula. Spoon the mixture out into a straight line in parchment paper. Roll into a log and twist the ends to make it taught. Refrigerate for at least an hour until hardened.

To Make Dinner:

  1. Make the herbed compound butter (ghee) following the instructions above.
  2. Bring a large pot of salted water to a gentle simmer, adding the potatoes once it’s simmering. Cook on medium low heat until the potatoes are just barely fork tender, approximately 15 minutes. When you stick a fork into the potato, it should have a little resistance still and want to pop off the fork. Preheat your oven to 450 degrees. Prepare a baking dish by pouring the olive oil and placing the rosemary along the bottom of the pan. Place the quartered par cooked potatoes cut side down in the oil. Roast in the oven for 30-40 minutes until golden brown, tossing about once during cooking. Season to taste with salt and pepper.
  3. Remove the steak from the refrigerator 30 minutes prior to cooking. Salt generously with the 2-3 tbsp of salt and set a timer for 12 minutes. The salt is going to draw out any moisture for an excellent sear while also flavoring and tenderizing the meat. Once the timer goes off, rinse the steak in cool water, and pat bone dry with a paper towel and pepper both sides but do not add any more salt.
  4. Preheat a cast iron skillet over medium high heat. Once it is fairly hot, add the avocado oil, and lower the heat slightly. Add the steak to the center of the pan laying the meat down away from you to avoid splatter injury. Let it cook, undisturbed for 3 minutes. Flip the steak and cook an additional 2 minutes for medium rare – depending of course on the thickness of the steak. Remove the steak to a cutting board to rest.
  5. To the cast iron skillet with the steak drippings, add the stems of the chard. Cook with the residual heat for 3-4 minutes, then add in the compound butter, garlic and shallot and turn the heat up to a medium low. Soften the garlic, shallot and stems in the butter for 2 minutes, and add the chard leaves. Stir sautee the mixture until the leaves are wilting, and the mixture is cooked. Finish with a squeeze of lemon juice.
  6. Slice the steak, plate it all up and enjoy!