Sirloin Steak Hash Recipe

Make the chimichurri first

In a small bowl or food processor combine parsley, cilantro (if using), roasted red pepper, red wine vinegar, olive oil, shallot, garlic, red pepper flakes, smoked paprika, salt and black pepper. Pulse briefly if using a processor to keep a slightly chunky texture (about 4–6 short pulses). Taste and adjust seasoning. Stir in lemon juice. Set aside at room temperature while you cook the rest so flavors meld (about 15–20 minutes).

Caramelize onions and sauté mushrooms

Heat a large skillet over medium heat. Add 1 tbsp olive oil and 1 tbsp butter. When butter foams, add the sliced onions and a pinch of salt and brown sugar. Cook, stirring occasionally, for 10–12 minutes until deep golden and softened. If onions brown too quickly, reduce heat to medium-low. Move onions to one side of the pan or remove to a bowl. Add another 1 tbsp olive oil to the pan, increase heat to medium-high, add the sliced mushrooms and 1/8 tsp black pepper. Sauté mushrooms undisturbed for 3–4 minutes to develop color, then stir and cook another 2–3 minutes until tender and lightly browned. Combine mushrooms with the caramelized onions and keep warm.

Cook the sweet potatoes

Heat a heavy skillet (cast iron preferred) over medium-high heat and add 1 tbsp olive oil. Add the diced sweet potatoes and spread into a single layer. Let them sear undisturbed for 3–4 minutes to develop a crust, then stir. Add 1/2 cup diced yellow onion, 1 tsp minced garlic, thyme, smoked paprika, 3/4 tsp salt and 1/4 tsp black pepper. Continue to cook, stirring occasionally, for 8–10 minutes until sweet potatoes are tender and caramelized in places. If the pan gets too dry, add 1–2 tsp water and cover briefly to steam then uncover to crisp. Taste and adjust seasoning. Keep warm.

Season and sear the steak

Bring sirloin to room temperature for 20 minutes. Pat dry and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Heat a heavy skillet or cast iron over high heat until smoking lightly. Add 1 tbsp olive oil. Sear the steak 2–3 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C), adjusting time for thickness. During the last 30–60 seconds add 1 tbsp butter and spoon melted butter over the steak. Remove steak to a cutting board and rest 5–7 minutes.

Slice steak

After resting, slice the sirloin thinly against the grain into 1/4"–1/2" slices. Keep juices on the board to drizzle over the hash.

Build the hash

Divide the warm sweet potato hash between plates. Top each portion with a generous spoonful of the mushroom and caramelized onion mixture.

Arrange sliced sirloin over the hash. Spoon any resting juices from the cutting board over the steak and hash for added flavor.

Drizzle red chimichurri over the steak and around the plate to taste (about 1–2 tbsp per serving). Garnish with chopped chives or scallions and microgreens or parsley if desired.

Serve immediately while hot.