Pan-Fried Sirloin with Smashed Potatoes and Anchovy Sauce

Name: Pan-Fried Sirloin with Smashed Potatoes and Anchovy Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Global
Ingredients: 1 fillet anchovy fillet, finely chopped; 1 serving Freshly ground black pepper; 1 Tbsp all-purpose flour; 1 Tbsp finely chopped fresh parsley leaves; 1 plump clove garlic; 1 Juice lemon; 2 Tbsps extra-virgin olive oil; 1 serving Kosher or sea salt; 113 grams boneless sirloin steak, preferably no more than 1/2 inch thick, trimmed of excess fat; 1 Tbsp unsalted butter

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

Bring a 2-quart saucepan of water to a boil.

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Water

Equipment you will use

Sauce Pan

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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Potato

Equipment you will use

Skewers

Drain and let cool.

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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Potato

Steak

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Paper Towels

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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Black Pepper

Garlic Paste

Garlic

Steak

Salt

Dry Seasoning Rub

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Cutting Board

Knife

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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All Purpose Flour

Shake

Steak

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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Olive Oil

Steak

Cooking Oil

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Frying Pan

Transfer the steak to a plate and loosely cover it with aluminum foil to keep warm.

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Steak

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Aluminum Foil

Pour off all but a teaspoon or so of the oil from the skillet and return it to medium heat.

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Cooking Oil

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Frying Pan

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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Potato

Salt

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Frying Pan

Spatula

Knife

Transfer the potatoes to the plate with the steak.

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Potato

Steak

Add the anchovy to the skillet, still over medium heat.

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Anchovies

Equipment you will use

Frying Pan

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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Lemon Juice

Parsley

Butter

Equipment you will use

Frying Pan

Pour the sauce over the steak and potatoes, and eat.

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Potato

Sauce

Steak

Equipment

Ingredients

Servings:

1fillet

anchovy fillet, finely chopped 1serving

Freshly ground black pepper 1Tbsp

all-purpose flour 1Tbsp

finely chopped fresh parsley leaves 1

plump clove garlic 1

Juice lemon 2Tbsps

extra-virgin olive oil 1serving

Kosher or sea salt 113grams

boneless sirloin steak, preferably no more than 1/2 inch thick, trimmed of excess fat 1Tbsp

unsalted butter

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.