Pan-Seared Steak Tips with Roasted Potatoes and Horseradish Cream
By America's Test KitchenPublished on June 26, 2018
Time
30 minutes
Yield
Serves 4
Ingredients
½ cup sour cream ¼ cup prepared horseradish Salt and pepper 1 ½ pounds small Yukon Gold potatoes, halved2 tablespoons vegetable oil 2 pounds sirloin steak tips, trimmed and cut into 2-inch pieces2 tablespoons minced fresh chives
Before You Begin
Use potatoes that are 1 to 2 inches in diameter. Use refrigerated prepared horseradish, not the shelf-stable kind, which contains preservatives and additives. Sirloin steak tips are often sold as flap meat.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 450 degrees. Combine sour cream, horseradish, ½ teaspoon salt, and ¼ teaspoon pepper in bowl; set aside.
- Toss potatoes, 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper together on rimmed baking sheet. Arrange potatoes cut side down on sheet and roast until tender and bottoms are well browned, about 25 minutes.
- Meanwhile, pat steak dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steak and cook until browned on all sides and meat registers 120 to 125 degrees (for medium-rare), about 7 minutes. Serve steak with potatoes and horseradish cream, sprinkled with chives.
Time
30 minutesYield
Serves 4Ingredients
½ cup sour cream
¼ cup prepared horseradish
Salt and pepper
1 ½ pounds small Yukon Gold potatoes, halved
2 tablespoons vegetable oil
2 pounds sirloin steak tips, trimmed and cut into 2-inch pieces
2 tablespoons minced fresh chives
Ingredients
½ cup sour cream
¼ cup prepared horseradish
Salt and pepper
1 ½ pounds small Yukon Gold potatoes, halved
2 tablespoons vegetable oil
2 pounds sirloin steak tips, trimmed and cut into 2-inch pieces
2 tablespoons minced fresh chives
Ingredients
½ cup sour cream
¼ cup prepared horseradish
Salt and pepper
1 ½ pounds small Yukon Gold potatoes, halved
2 tablespoons vegetable oil
2 pounds sirloin steak tips, trimmed and cut into 2-inch pieces
2 tablespoons minced fresh chives
Why This Recipe Works
A stir-together horseradish cream sauce complements both the steak tips and the roasted potatoes.
Before You Begin
Use potatoes that are 1 to 2 inches in diameter. Use refrigerated prepared horseradish, not the shelf-stable kind, which contains preservatives and additives. Sirloin steak tips are often sold as flap meat.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 450 degrees. Combine sour cream, horseradish, ½ teaspoon salt, and ¼ teaspoon pepper in bowl; set aside.
- Toss potatoes, 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper together on rimmed baking sheet. Arrange potatoes cut side down on sheet and roast until tender and bottoms are well browned, about 25 minutes.
- Meanwhile, pat steak dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steak and cook until browned on all sides and meat registers 120 to 125 degrees (for medium-rare), about 7 minutes. Serve steak with potatoes and horseradish cream, sprinkled with chives.
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