Name: Peppino's Pizzeria & Sports Grille | Jenisons MI CRAFT BEEF SIRLOIN Recipe
Cook time: 45 min
Total time: 45 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 piece top sirloin steak (8 oz; about 1" thick); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tbs olive oil; 2 tbs unsalted butter (room temperature); 1 tbs fresh parsley, finely chopped; 1 tsp fresh chives, finely chopped; 0.5 tsp fresh thyme leaves, chopped (optional); 0.5 tsp lemon zest; 0.5 tsp garlic, minced; 0.125 tsp salt (for butter); 0.0625 tsp black pepper (for butter); 12 oz baby Yukon gold or red potatoes, halved; 1 tbs olive oil; 1 tsp fresh rosemary or thyme, chopped; 0.25 tsp garlic powder; 0.5 tsp kosher salt; 0.25 tsp black pepper; 6 oz seasonal vegetable (e.g., asparagus spears, green beans, or broccolini); 1 tsp olive oil; 0.25 tsp kosher salt; 0.125 tsp black pepper; 1 piece lemon wedge (to serve)

Method

Steak & Herb Butter

Make the herb butter

In a small bowl, combine the room-temperature unsalted butter, chopped parsley, chives, thyme (if using), lemon zest, minced garlic, 1/8 tsp salt and a pinch (about 1/16 tsp) black pepper. Mix thoroughly until homogenous. Transfer the butter onto plastic wrap, form into a log about 3/4" diameter, wrap tightly and chill in the refrigerator while you prepare the rest. (Can chill up to 24 hours.)

Prepare the steak

Remove the 8 oz top sirloin from the refrigerator 30–45 minutes before cooking to bring to near room temperature. Pat dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Lightly brush both sides with 1 tablespoon olive oil to help sear.

Grill the steak

Preheat a grill or cast-iron skillet to high heat (grill grates or pan should be very hot). For medium-rare (recommended for top sirloin), grill 4–5 minutes per side for a 1" thick steak, flipping once. Adjust time if your steak is thicker or thinner: use 3–4 min per side for rare, 5–6 min per side for medium. Cook until an instant-read thermometer reads 125–130°F for medium-rare, 135°F for medium. During the last minute of cooking, reduce heat slightly if using a pan to avoid burning the butter later.

Rest and finish

Transfer the steak to a cutting board and loosely tent with foil. Let rest 5–8 minutes to allow juices to redistribute. While resting, slice 3/4" rounds from the chilled herb butter log (about 2 tablespoons total) and place on top of the steak so it melts while the steak rests. Sprinkle a light pinch of finishing salt if desired and a crack of fresh black pepper before serving.

Roasted Potatoes

Preheat the oven to 425°F (220°C). On a rimmed baking sheet, toss the halved baby potatoes with 1 tablespoon olive oil, 1 tsp chopped rosemary or thyme, 1/4 tsp garlic powder, 1/2 tsp kosher salt and 1/4 tsp black pepper until evenly coated. Spread in a single layer cut-side down.

Roast in the preheated oven for 20–25 minutes, turning once halfway, until golden and crisp on the outside and tender inside (test with a fork). If potatoes finish before steak, keep warm at 200°F (95°C) in the oven.

Seasonal Vegetable

While potatoes roast and steak rests, prepare the vegetable. If using asparagus or broccolini, trim tough ends. Toss the vegetable with 1 teaspoon olive oil, 1/4 tsp kosher salt and a pinch of black pepper.

Sauté or roast: For a quick sauté, heat a medium skillet over medium-high heat, add the vegetable and cook 3–5 minutes until bright and tender-crisp. For roasting, add them to the oven for the last 6–8 minutes of the potatoes' cook time. Remove from heat and finish with a squeeze of the lemon wedge before serving.

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