Northwest Top Sirloin Recipe

Prepare butter blend

In a small bowl, combine the softened unsalted butter, chopped rosemary, chopped thyme and minced garlic. Mix until homogenous and chill briefly if too soft. Reserve at room temperature so it’s spreadable when steak is finished.

Bring steaks to temperature

Remove top sirloin steaks from refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels.

Season steaks

Lightly brush both sides of each steak with 1/2 tablespoon vegetable oil. Sprinkle 1 tablespoon Anthony’s special seasoning evenly on each steak (about 1 tbs per side total), pressing gently so the seasoning adheres.

Grill or pan-sear steaks

Preheat a grill to high (around 450–500°F / 230–260°C) or heat a cast-iron skillet over high heat until smoking faintly. Place steaks on the hot grill or skillet and cook without moving 3–4 minutes to develop a crust. Flip and cook second side 3–4 minutes for medium-rare (internal temp 125–130°F). Add or subtract 1–2 minutes per side for desired doneness (rare 120°F, medium 140°F).

Rest and finish with butter

Transfer steaks to a cutting board and tent loosely with foil. Let rest 5–8 minutes. While resting, place 1–2 tablespoons of the prepared butter blend on each steak to melt over the top before serving.

Prepare onions

Thinly slice the yellow onion into rings or half-rings. Place sliced onions in a bowl and toss with 1 tablespoon flour, 1 teaspoon salt and 1/2 teaspoon black pepper, coating evenly. Let sit 5 minutes.

Fry onions

Heat 3/4 cup vegetable oil in a shallow skillet over medium-high heat until shimmering (about 350°F if using a thermometer). Add a single layer of coated onion slices and fry, stirring occasionally, until golden brown and crisp, 3–5 minutes. Work in batches to avoid overcrowding. Use a slotted spoon to transfer frizzled onions to a paper-towel-lined plate to drain and season immediately with a pinch of salt.

Roast or pan-roast potatoes

Preheat oven to 425°F (220°C) if roasting. Toss halved baby potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Spread cut-side down on a baking sheet. Roast 20–25 minutes until golden and tender, flipping once halfway. Alternatively, for pan-roasting: heat a skillet over medium-high, add 1 tablespoon olive oil, place potatoes cut-side down, cook 8–10 minutes until golden then reduce heat, cover and cook 6–8 minutes until fork-tender.

Finish potatoes

When potatoes are done, transfer to a bowl and toss with chopped parsley (optional). Keep warm until plating.

Cook vegetables

Trim and prepare chosen seasonal vegetables. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. For asparagus or broccoli, roast alongside potatoes for 10–12 minutes at 425°F, or steam/sauté on the stovetop: heat a skillet over medium-high, add vegetables and cook 5–7 minutes until tender-crisp.

Finish vegetables

If desired, squeeze 1/2 lemon over the vegetables just before serving to brighten flavors. Keep warm until plating.

Place each rested steak on a plate. Spoon any melted butter from the cutting board over the steak. Arrange roasted potatoes and seasonal vegetables alongside. Top steaks with a generous handful of frizzled onions. Serve immediately.