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Everyone will love this budget-conscious sirloin steak and potatoes skillet dinner.
Sirloin Steak On A Budget?
Absolutely! The key is making the meat essentially a condiment. The Asians have been doing this for years with their delicious stir fry dishes, so why can’t we?
That’s exactly what I did with this sirloin steak and potatoes skillet dinner. I’ve kept it to two add-ins but here’s where you can go wild with that. The sautéed potatoes are pretty much a “must” here. They’re the perfect accompaniment. In fact, you don’t have to go any further with add-ins. Just the potatoes will do.
This is also a meal where parts can be prepared way in advance. That way, you can have dinner in a dash.
Oh Those Potatoes!
The potatoes that are in this sirloin steak and potatoes dinner is also one of my favorite sides. These herb sautéed potatoes are even great with breakfast.
Changing the herbs makes them different every time. I mostly use tarragon on thyme with these but with this skillet dinner, I used thyme. But don’t let that limit you–whatever you think would go with the steak is perfect. In other words, use what you like!
For The Wine
With beef, I’m partial to Madeira because it pairs very well. However, mostly any red wine will do here. White or vermouth can also be used if you have that on hand. But I do urge you to pick up a bottle of Madeira to try it–it won’t break the bank if you get a reasonably priced bottle.
Not into cooking with wine? That’s good too. Just substitute a good-quality beef stock.
The Recipe
Madeira Sirloin Skillet
Ingredients
- 1 1/2 lb thick sirloin steak cut in large chunks
- 1 cup sliced fresh mushrooms optional
- 1 tbs butter
- 1 tsp olive oil
- 2 tbs finely chopped onion
- 1/2 cup Madeira wine Marsala may also be used
- 1/2 cup heavy cream
- 1 recipe Herb Sauteed Potatoes
Instructions
- Melt butter and oil over high heat. Pat meat dry and brown meat on all sides; remove to a plate and cover to keep warm.
- If using mushrooms, add them to the same skillet and cook until they are beginning to brown; remove them to the plate with the meat so they stay warm.
- In the same skillet, add the onion and cook for about a minute to soften. Deglaze the pan with the wine, letting it reduce a bit--maybe 25%. Then add the cream and cook until slightly thickened.
- Add the meat, the sautéed potatoes and mushrooms (if using) back to the pan. Stir to combine and heat through.
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