An often overlooked cut of beef is taking center stage on our dinner table!
Recipe Creation in Partnership with Stephanie Vanlochem, Cook by Color
"While Top Sirloin is a cut of beef you may not immediately recognize, I hope to make you remember going forward, loud and clear."
This unbelievable Pan Seared Top Sirloin Dinner is tender, so flavorful and a lovely Whole30 compatible meal.
While the Top Sirloin is leaner lookin’ than a steak you may normally gravitate towards, like a NY Strip or Filet, it is PACKED with an umami beefy flavor, and is tender as can be when you follow the recipe below. We are paring this steak with a homemade herb compound butter (ghee) to add a little extra je ne sais quoi, along with roasted red potatoes and garlicky sautéed rainbow chard for seasonality.
Herbed Compound Butter aka Herbed Ghee (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
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.
Roasted Red Potatoes
3 pounds of red potatoes, cut into quarters
1 tbsp salt (for the water)
3-4 sprigs of rosemary
¼ cup olive oil
salt and pepper to taste
Country Natural Beef Top Sirloin Steak
1.5-2 pound top sirloin steak
2-3 tbsps. kosher salt
fresh ground pepper to taste
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
1. Make the herbed compound butter (ghee) following the instructions above
2. Potatoes (preheat oven to 450 Degrees while potatoes are cooking)
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.
Prepare a baking dish by pouring the olive oil and placing the rosemary along the bottom of the pan
Place the quartered partly 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. CNB Top Sirloin (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
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
4. 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 sauté the mixture until the leaves are wilting, and the mixture is cooked
Finish with a squeeze of lemon juice
Slice the steak, plate it & enjoy! Feel good about serving this delicious meal that's Whole30 Approved and made with G.A.P. Step 4 pasture raised meat.
Recipe by Cook by Color