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."
- Stephanie Vanlochem

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


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