Rosemary Roasted Potatoes, Crispy Brussels Sprouts and an awesome homemade steak sauce that I'll be sharing tomorrow.
Yield: 4 servings
1 1/2 pounds sirloin steak
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 tablespoons butter, divided in half
Cut the steak into bite size pieces, about 3/4" - 1" in size. Place them in a bowl and toss them generously with salt and pepper. Heat a heavy flat bottomed stainless skillet over medium high heat and add 2 tablespoons of butter. When the butter has melted, swirl to coat the pan. Add about a fourth of the cubes of meat and spread them across the pan.
Cook for 1 minute and then use a large spatula or tongs to flip them over. Cook 1 more minute. Occasionally, a slightly larger piece will have a side that looks like it hasn't browned, you might want to flip to that side again for 20-30 seconds. The goal is to create a crisply browned outside for each piece and a lovely juicy center.
Use a spatula to remove the meat to a plate and then repeat with a second batch. Add the remaining butter in between the 2nd and 3rd batches, as needed, and then repeat with the remaining meat. The entire process should only take a few minutes total. Serve while still hot. Enjoy!
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