Ontario Sirloin (gf) Recipe

Bring steak to room temperature

Remove the baseball-cut sirloin from the refrigerator 30–45 minutes before cooking. Pat dry with paper towels.

Season both sides evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Press the seasoning gently into the meat.

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 4–5 minutes. Add 1 tbs neutral oil and swirl to coat.

Place the steak in the pan and sear undisturbed for about 3–4 minutes to develop a deep brown crust. Flip and add 1 tbs unsalted butter to the pan.

Baste the steak with the melted butter for another 3–4 minutes for medium-rare (internal temp 125–130°F / 52–54°C). Adjust time ±1–2 minutes for desired doneness.

Transfer steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute before slicing.

Place 12 oz diced 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 very tender when pierced with a fork, about 12–15 minutes.

Meanwhile, heat 1 cup whole milk and 2 tbs unsalted butter in a small saucepan until butter melts and mixture is warm (do not boil).

Drain potatoes well and return to the warm pot. Mash using a potato ricer or masher until mostly smooth.

Stir in the warm milk-butter mixture, 1 tbs cream cheese (optional), 1 tsp kosher salt and 1 tsp freshly ground black pepper. Whip or beat briefly with a hand mixer on low to achieve a light, whipped texture. Adjust seasoning to taste.

In a medium bowl combine 2 cups baby arugula/spinach mix, 6 halved cherry tomatoes and 0.25 cups thinly sliced cucumber.

Whisk together 1 tbs extra-virgin olive oil, 1 tsp fresh lemon juice, 0.25 tsp sea salt and 0.25 tsp freshly ground black pepper. Toss dressing with the greens just before plating to keep leaves fresh and crisp.

After removing the steak from the pan, pour off excess fat leaving about 1 tsp. Return the pan to medium heat and add 1 tbs unsalted butter.

Add 1 tbs minced shallot and cook, stirring, until softened and translucent, about 1–2 minutes.

Add 3 tbs sake to deglaze the pan, scraping up browned bits. Let the sake reduce by about half, ~2 minutes.

Stir in 0.5 cup gluten-free beef stock and 1 tsp crushed peppercorns. Simmer until the liquid reduces by about one-third, about 3–4 minutes.

Reduce heat to low and stir in 2 tbs heavy cream and 0.5 tsp tamari. Simmer gently 1–2 minutes to thicken slightly. Taste and adjust seasoning with 0.25 tsp salt if needed.

Strain sauce through a fine sieve into a small bowl if you prefer a smooth sauce, or keep chunky for texture. Keep warm until plating.