Pan-Fried Sirloin with Smashed Potatoes and Anchovy Sauce

Pan-Fried Sirloin with Smashed Potatoes and Anchovy Sauce
You can never have too many main course recipes, so give Pan-Fried Sirloin with Smashed Potatoes and Anchovy Sauce a try. One portion of this dish contains approximately 27g of protein, 45g of fat, and a total of 543 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 1. Head to the store and pick up butter, juice of lemon, sirloin steak, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

1
Bring a 2-quart saucepan of water to a boil.
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2
Add the potatoes and cook until very tender when poked with a skewer or fork, 15 to 18 minutes, depending on their size.
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3
Drain and let cool.
4
While the potatoes are cooking, pat dry the steak with paper towels. If it is much thicker than 1/2 inch, press it with your palms to flatten it slightly.
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5
Finely chop the garlic, sprinkle 1/2 teaspoon of salt onto it on your cutting board, and chop some more, smearing it with the side of your knife to make a paste. Rub the garlic paste into the steak on both sides. Generously season the steak with black pepper.
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6
Sprinkle the flour all over the steak, spreading the flour on lightly with your fingers. Gently shake off the excess flour.
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7
Pour the olive oil into a medium cast-iron skillet over medium heat. When the oil is shimmering, lay the steak in the pan and let it cook until the coating on the bottom turns golden brown, about 2 minutes. Turn the steak over and cook on the other side for another minute or so, for a medium-rare to medium steak.
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8
Transfer the steak to a plate and loosely cover it with aluminum foil to keep warm.
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9
Pour off all but a teaspoon or so of the oil from the skillet and return it to medium heat.
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10
When the potatoes are cool enough to handle, transfer them to your countertop and use a spatula or the side of a cook’s knife and your palm to gently flatten them. Season lightly with salt, then use a spatula to transfer them to the skillet. Cook until golden brown, 2 to 3 minutes per side. (It’s okay if they break up a little in the pan).
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11
Transfer the potatoes to the plate with the steak.
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12
Add the anchovy to the skillet, still over medium heat.
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13
Add the butter and cook until it melts and foams. Scrape up any browned bits in the pan, then stir in the lemon juice and parsley.
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14
Pour the sauce over the steak and potatoes, and eat.
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Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well 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 Two Vines Columbia Valley Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 7 dollars per bottle.
Two Vines Columbia Valley Merlot
Two Vines Columbia Valley Merlot
This fruit-forward wine is defined by aromas and flavors of raspberry andblackberry. Expressions of coffee and cocoa frame the mid-palate, and spiceround out the soft, velvety finish.
DifficultyHard
Ready In30 m.
Servings1
Health Score27
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