Skillet Steak Tips with Cheesy Roasted Potatoes and Mesclun Salad
By America's Test KitchenPublished on August 27, 2020
Time
1 hour
Yield
Serves 4
Ingredients
1 ½ pounds Yukon Gold potatoes, unpeeled, sliced ¼ inch thick6 tablespoons extra-virgin olive oil, divided2 ½ teaspoons kosher salt, divided1 ¼ teaspoons pepper, divided1 ¼ teaspoons pepper, divided2 ounces feta cheese, crumbled (½ cup)4 scallions, white parts minced, green parts sliced thin1 ½ pounds sirloin steak tips, trimmed and cut into 2-inch chunks1 tablespoon balsamic vinegar 1 teaspoon Dijon mustard 5 ounces (5 cups) mesclun 3 radishes, trimmed and sliced thin
Before You Begin
Sirloin steak tips are often sold as flap meat.
Instructions
- Adjust oven rack to middle position and heat oven to 475 degrees. Toss potatoes, 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper together on parchment paper–lined rimmed baking sheet and arrange in single layer. Roast until spotty brown and tender, 15 to 20 minutes. Sprinkle potatoes with feta and bake until feta is melted, about 5 minutes. Sprinkle with scallion greens.
- Meanwhile, pat steak dry with paper towels and sprinkle with remaining 2 teaspoons salt and remaining 1 teaspoon pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steak and cook until well browned all over and meat registers 125 degrees (for medium-rare), 7 to 10 minutes. Transfer to plate and tent with foil.
- Whisk vinegar, mustard, remaining 3 tablespoons oil, and scallion whites together in large bowl. Toss mesclun and radishes with dressing and season with salt and pepper to taste. Serve steak with potatoes and salad.
Time
1 hourYield
Serves 4Ingredients
1 ½ pounds Yukon Gold potatoes, unpeeled, sliced ¼ inch thick
6 tablespoons extra-virgin olive oil, divided
2 ½ teaspoons kosher salt, divided
1 ¼ teaspoons pepper, divided
1 ¼ teaspoons pepper, divided
2 ounces feta cheese, crumbled (½ cup)
4 scallions, white parts minced, green parts sliced thin
1 ½ pounds sirloin steak tips, trimmed and cut into 2-inch chunks
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
5 ounces (5 cups) mesclun
3 radishes, trimmed and sliced thin
Ingredients
1 ½ pounds Yukon Gold potatoes, unpeeled, sliced ¼ inch thick
6 tablespoons extra-virgin olive oil, divided
2 ½ teaspoons kosher salt, divided
1 ¼ teaspoons pepper, divided
1 ¼ teaspoons pepper, divided
2 ounces feta cheese, crumbled (½ cup)
4 scallions, white parts minced, green parts sliced thin
1 ½ pounds sirloin steak tips, trimmed and cut into 2-inch chunks
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
5 ounces (5 cups) mesclun
3 radishes, trimmed and sliced thin
Ingredients
1 ½ pounds Yukon Gold potatoes, unpeeled, sliced ¼ inch thick
6 tablespoons extra-virgin olive oil, divided
2 ½ teaspoons kosher salt, divided
1 ¼ teaspoons pepper, divided
1 ¼ teaspoons pepper, divided
2 ounces feta cheese, crumbled (½ cup)
4 scallions, white parts minced, green parts sliced thin
1 ½ pounds sirloin steak tips, trimmed and cut into 2-inch chunks
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
5 ounces (5 cups) mesclun
3 radishes, trimmed and sliced thin
Why This Recipe Works
For a fresh take on steak, salad, and potatoes, we added flavor-packed powerhouse ingredients such as briny feta cheese; tangy-sweet balsamic vinegar; and bright, crunchy radishes.
Before You Begin
Sirloin steak tips are often sold as flap meat.
Instructions
- Adjust oven rack to middle position and heat oven to 475 degrees. Toss potatoes, 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper together on parchment paper–lined rimmed baking sheet and arrange in single layer. Roast until spotty brown and tender, 15 to 20 minutes. Sprinkle potatoes with feta and bake until feta is melted, about 5 minutes. Sprinkle with scallion greens.
- Meanwhile, pat steak dry with paper towels and sprinkle with remaining 2 teaspoons salt and remaining 1 teaspoon pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steak and cook until well browned all over and meat registers 125 degrees (for medium-rare), 7 to 10 minutes. Transfer to plate and tent with foil.
- Whisk vinegar, mustard, remaining 3 tablespoons oil, and scallion whites together in large bowl. Toss mesclun and radishes with dressing and season with salt and pepper to taste. Serve steak with potatoes and salad.
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