Grilled Top Sirloin Recipe

Preheat the oven to 425°F (220°C). Scrub the russet potato under cold water and pat dry.

Use a fork to pierce the potato 6–8 times all over. Rub the potato with 1/2 tablespoon olive oil and sprinkle 1/2 teaspoon kosher salt evenly over the skin.

Place the potato directly on the oven rack or on a baking sheet. Bake for 45–60 minutes, until the skin is crisp and a paring knife or skewer inserts easily into the center. Time will vary by potato size.

When done, remove from the oven and let rest 5 minutes. Slice open, fluff the interior with a fork, and top with 1 tablespoon butter, 2 tablespoons sour cream and chopped chives if desired.

About 30 minutes before cooking, remove the 6 oz top sirloin from the refrigerator and let it sit at room temperature to take the chill off. Pat the steak dry with paper towels.

Season both sides of the steak with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Lightly brush with 1 tablespoon olive oil to help sear.

Preheat a grill or heavy skillet (cast iron preferred) over medium-high heat until very hot. If using a skillet, add 1 teaspoon unsalted butter and swirl to coat just before adding the steak.

Place the steak on the hot grill or skillet. For medium-rare, cook 3–4 minutes per side (internal temperature 130–135°F / 54–57°C). For medium, cook 4–5 minutes per side (140–145°F / 60–63°C). Avoid flipping more than once.

If desired, during the last minute of cooking baste the steak with the pan juices or a small knob of butter for extra flavor and sheen.

Remove the steak to a cutting board and tent loosely with foil. Let rest 5–7 minutes to allow juices to redistribute before slicing or serving whole.

While the steak is resting (or during the last 10 minutes of the potato baking time), prepare the vegetables: slice zucchini and yellow squash into 1/4-inch half-moons, cut red bell pepper into strips, thinly slice carrots and onion, and mince 1 teaspoon garlic.

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil and 1 teaspoon unsalted butter. When the oil shimmers, add the onions and carrots first and sauté 2–3 minutes until they begin to soften.

Add the bell pepper, zucchini and yellow squash to the pan. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir to combine and continue to sauté for 4–6 minutes until vegetables are tender-crisp and slightly browned in spots.

Add the minced garlic during the last 30–45 seconds of cooking and stir quickly to avoid burning. Remove from heat and stir in 1 teaspoon chopped fresh parsley and adjust salt and pepper to taste.

Transfer the vegetables to a warm serving dish and keep covered briefly until ready to serve with the steak and baked potato.