Sirloin Steak and Baked Potatoes

Francois Dischinger

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Serves 6| Hands-On Time: 15m | Total Time: 1hr 15m

Ingredients

1/3 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons chopped fresh rosemary
2 cloves garlic, crushed
6 10-ounce sirloin steaks (1 inch thick)
1 1/2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
Horseradish and Chive Baked Potatoes

Directions

In a small bowl, combine the oil, vinegar, rosemary, and garlic. Place the steaks in a shallow dish. Pour the marinade over them. Refrigerate for 1 hour.
Heat a skillet over medium-high heat until hot. Remove the steaks from the marinade and season with the salt and pepper. Sear for 4 minutes per side for medium rare. Let rest 3 to 4 minutes before slicing or serving. Serve with Horseradish and Chive Baked Potatoes.

By Katy Sparks, February 2005

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 438Calories From Fat 39%

Calcium 49mg
Carbohydrate 1g
Cholesterol 122mg
Fat 19g
Fiber 0g
Iron 4mg
Protein 61mg
Sat Fat 7g
Sodium 966mg

What does this mean? See Nutrition 101.

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Quick Tip

There are three main grades of beef: prime, choice, and select. The more marbling (streaks of fat), the more flavorful the meat and the higher the grade.