Bistro-Style Sirloin with New Potatoes

Name: Bistro-Style Sirloin with New Potatoes
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 946 milliliters arugula, divided; 680 grams baby new potatoes; 118 milliliters dry red wine; 6 teaspoons olive oil, divided; 4 servings freshly grounded black pepper; 1 teaspoons salt, divided; 3 Tbsps large shallot, finely chopped (about; 567 grams lean sirloin, trimmed of visible fat

Bistro-Style Sirloin with New Potatoes might be just the main course you are searching for. This recipe makes 4 servings with 411 calories, 35g of protein, and 13g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. A mixture of arugula, sirloin, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the dry red wine you could follow this main course with the Pinot Noir Brownies as a dessert. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

Place potatoes in a large saucepan; cover with cold water. Bring water to a boil, and cook 15 minutes until potatoes can be pierced with a fork.

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Potato

Water

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Sauce Pan

Drain and cool potatoes. Slice potatoes in half.

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Potato

While potatoes cook, divide steak into 4 equal portions and season with teaspoon salt and freshly ground black pepper.

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Ground Black Pepper

Potato

Steak

Salt

Heat 2 teaspoons oil in a large heavy skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add steaks to pan, and cook 4 to 6 minutes per side, or until a meat thermometer inserted into the thickest part of the steak reads at least 14

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Steak

Meat

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Kitchen Thermometer

Frying Pan

Transfer steaks to a plate and keep warm.

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Steak

Reduce heat to medium-low; add 2 teaspoons oil and shallots. Arrange potatoes, cut sides down, in pan, and cook 5 minutes or until potatoes begin to brown.

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Potato

Shallot

Cooking Oil

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Frying Pan

Season with remaining teaspoon salt and freshly ground black pepper.

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Ground Black Pepper

Salt

Transfer potatoes to a bowl and keep warm.

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Potato

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Bowl

Increase heat to medium-high.

Add wine and gently scrape pan to loosen browned bits.

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Wine

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Frying Pan

Add remaining 2 teaspoons olive oil, and cook until liquid is reduced by half.

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Olive Oil

Place 1 cup arugula on each of 4 plates; divide steak and potatoes evenly among them. Top each serving with approximately 1 tablespoon sauce.

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Potato

Arugula

Sauce

Steak

Equipment

Ingredients

Servings:

946milliliters

arugula, divided 680grams

baby new potatoes 118milliliters

dry red wine 6teaspoons

olive oil, divided 4servings

freshly grounded black pepper 1teaspoons

salt, divided 3Tbsps

large shallot, finely chopped (about 567grams

lean sirloin, trimmed of visible fat

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak on the menu? Try pairing with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Beringer Howell Mountain Bancroft Ranch Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.