Top Chicken With Sirlon Recipe

Prepare marinade

In a medium bowl combine 2 tbs olive oil, 2 tbs soy sauce, 1 tbs lemon juice, 3 minced garlic cloves, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper. Whisk until emulsified.

Marinate chicken

Pat the 4 chicken thighs dry with paper towels. Add them to the bowl and turn to coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 4 hours. Bring to room temperature for 20 minutes before cooking.

Sear and roast chicken

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat until hot. Add 1 tbs olive oil and place the thighs skin-side down. Sear without moving for 5–7 minutes until skin is deep golden and crisp. Flip and sear the flesh side 2 minutes. Transfer skillet to the oven and roast for 12–15 minutes, or until internal temperature reaches 165°F (74°C). Remove chicken from oven, transfer to a plate, tent with foil and rest 8–10 minutes.

Season steak

While the chicken rests, pat the 8–10 oz sirloin dry and rub with 1 tsp olive oil. Season both sides with 3/4 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let sit 5 minutes.

Cook steak

Heat a heavy skillet or the same ovenproof skillet over high heat until smoking lightly. Add steak and sear 2–3 minutes per side for medium-rare (adjust time for desired doneness). During the last minute, add 1 tbs butter and 2 sprigs thyme or rosemary; tilt the pan and spoon butter over the steak to baste. Remove steak to a cutting board and rest 5–7 minutes before slicing against the grain.

Make sauce base

Use the same skillet with steak fond (or a clean pan if preferred). Reduce heat to medium and add the finely chopped shallot and 1 minced garlic clove. Sauté 1–2 minutes until fragrant and translucent, scraping up browned bits with a wooden spoon.

Deglaze and reduce

Pour in 2 tbs dry red wine (or 2 tbs extra beef stock) to deglaze, stirring and scraping the pan. Let reduce by half, about 1–2 minutes. Add 3 tbs beef stock and 1 tsp Dijon mustard, whisk to combine and simmer 1–2 minutes until slightly thickened.

Mount the sauce

Remove the pan from the heat and whisk in 1 tbs cold cubed unsalted butter, one piece at a time, until sauce is glossy and slightly thickened. Stir in 1 tbs chopped fresh parsley. Taste and adjust seasoning with salt and pepper if needed.

Combine and serve

Slice the rested sirloin against the grain. Arrange chicken thighs and sliced sirloin on a serving platter or individual plates. Spoon the pan sauce over the steak and a little beside the chicken. Garnish with lemon wedges and additional parsley. Serve with mixed greens or roasted vegetables.

Serve hot, offering lemon wedges to squeeze over chicken and steak. Accompany with 2 cups mixed greens or roasted vegetables as desired.