Sep 11 2026
Restaurants›Indian Creek Steakhouse›8 Oz. Sirloin & 2 Sides Recipe

8 Oz. Sirloin & 2 Sides Recipe

Inspired by Indian Creek Steakhouse
Time45m
Serves1

Make 8 Oz. Sirloin & 2 Sides Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Sirloin Steak

Side 1 — Garlic Mashed Potatoes

Side 2 — Sautéed Green Beans with Lemon

Method

Sirloin Steak

  1. 1

    Bring steak to room temperature

    Remove the 8 oz sirloin from the refrigerator and let rest uncovered at room temperature for 20–30 minutes. Pat dry with paper towels.

  2. 2

    Season

    Season both sides generously with kosher salt, black pepper, and garlic powder, pressing the seasoning into the meat.

  3. 3

    Preheat pan

    Heat a heavy skillet (cast iron preferred) over high heat until very hot, about 3–5 minutes. Add 1 tablespoon neutral oil and swirl to coat.

  4. 4

    Sear steak

    Place steak in the hot pan and sear without moving for 2.5–3 minutes to form a brown crust. Flip and sear the other side for 2–3 minutes.

  5. 5

    Baste and finish

    Reduce heat to medium. Add 1 tablespoon unsalted butter, the smashed garlic clove and thyme sprig (if using) to the pan. Tilt the pan slightly and spoon the melted butter over the steak repeatedly (baste) for 1–2 minutes while cooking to desired doneness. For medium-rare aim for an internal temperature of 125–130°F (52–54°C); medium 135–140°F (57–60°C).

  6. 6

    Rest

    Transfer steak to a cutting board and tent loosely with foil. Rest 5–7 minutes before slicing to allow juices to redistribute.

Garlic Mashed Potatoes

  1. 7

    Prep and cook potatoes

    Place peeled, cubed potatoes in a pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 12–15 minutes.

  2. 8

    Warm milk and butter

    While potatoes cook, combine 1 cup whole milk, 2 tablespoons butter and 1 teaspoon minced garlic in a small saucepan and warm gently until butter melts and garlic softens, about 2–3 minutes. Do not boil.

  3. 9

    Mash

    Drain potatoes well and return to the pot. Mash with a potato masher or ricer until mostly smooth. Gradually add the warm milk-butter-garlic mixture, stirring until the texture is creamy and smooth. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, adjusting to taste.

  4. 10

    Finish and garnish

    If desired, stir in chopped chives. Keep warm until serving.

Sautéed Green Beans with Lemon

  1. 11

    Blanch (optional, for brighter color & tender-crisp texture)

    Bring a pot of salted water to a boil. Add green beans and blanch 2 minutes, then transfer immediately to a bowl of ice water to stop cooking. Drain well.

  2. 12

    Sauté

    Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add minced garlic and sauté 20–30 seconds until fragrant. Add drained green beans, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss and cook 3–5 minutes until beans are tender-crisp and slightly blistered.

  3. 13

    Finish with lemon and almonds

    Remove from heat and toss with 1 teaspoon fresh lemon juice and 1/2 teaspoon lemon zest (if using). Sprinkle with toasted sliced almonds before serving.

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