7 Oz Top Sirloin Recipe

Temper and season

Remove the 7 oz top sirloin from the refrigerator and let rest at room temperature for 20–30 minutes. Pat dry with paper towels. Rub both sides with 1 tablespoon neutral oil. Season evenly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

Preheat grill or pan

Preheat a gas or charcoal grill to high heat (about 500°F / 260°C) or heat a heavy cast-iron skillet over high heat until smoking lightly (3–5 minutes).

Sear and cook

Place the steak on the hot grill or skillet. For medium-rare (recommended), cook 3–4 minutes per side, turning once. For medium cook 4–5 minutes per side. Avoid pressing down on the steak. If using a skillet, add 1 tablespoon unsalted butter, 2 thyme sprigs and 1 crushed garlic clove to the pan after flipping and baste the steak with melted butter for flavor for about 30–45 seconds.

Rest

Transfer the steak to a cutting board and let rest loosely tented with foil for 5–7 minutes to allow juices to redistribute before slicing or serving whole.

Cook potatoes

Place the 12 oz cubed Yukon Gold potatoes in a medium pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Warm dairy

While potatoes cook, warm 1/2 cup whole milk and 2 tablespoons unsalted butter in a small saucepan or microwave until butter melts and liquid is hot but not boiling.

Mash and season

Drain potatoes well and return to the warm pot over low heat for 30 seconds to evaporate excess moisture. Mash to desired texture using a potato masher or ricer. Gradually stir in warmed milk and butter until creamy. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning. Garnish with 1 tablespoon chopped chives if desired.

Prepare and sauté

Trim and cut the market vegetables to similar sizes. Heat a medium skillet over medium-high heat and add 1 tablespoon extra-virgin olive oil. Add firmer vegetables (carrots) first and sauté 2–3 minutes, then add quicker-cooking items (broccolini, zucchini) and continue to cook, tossing, until vegetables are crisp-tender, about 4–6 minutes total.

Season and finish

Season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Squeeze the optional lemon wedge over the vegetables and toss. Remove from heat and keep warm until plating.

Place a generous scoop of mashed potatoes on the plate, arrange the market vegetables beside them, and set the rested 7 oz top sirloin next to or partially leaning on the potatoes. Spoon any butter-pan juices over the steak. Garnish steak with a thyme sprig and sprinkle chives over the potatoes if using. Serve immediately.