Steak Tips with Cilantro-Scallion Oil and Crispy Potatoes
By America's Test KitchenPublished on December 20, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
2 pounds small red potatoes, quartered7 tablespoons vegetable oil 3 tablespoons minced fresh cilantro leaves 2 scallions, minced1 tablespoon white wine vinegar 1 garlic clove, minced1 ½ pounds sirloin steak tips, trimmed and cut into 2-inch piecesSalt and pepper 2 shallots, sliced thin
Instructions
- Microwave potatoes and 2 tablespoons oil in covered large bowl until edges of potatoes are translucent, 4 to 7 minutes. Whisk 3 tablespoons oil, cilantro, scallions, vinegar, and garlic together in medium bowl; reserve.
- Meanwhile, pat steak dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown beef on all sides, 6 to 8 minutes. Transfer to plate and tent with foil.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Cook potatoes and shallots until golden, 5 to 7 minutes. Drizzle steak with reserved cilantro oil and serve with potatoes and shallots.
Time
30 minutesYield
Serves 4Ingredients
2 pounds small red potatoes, quartered
7 tablespoons vegetable oil
3 tablespoons minced fresh cilantro leaves
2 scallions, minced
1 tablespoon white wine vinegar
1 garlic clove, minced
1 ½ pounds sirloin steak tips, trimmed and cut into 2-inch pieces
Salt and pepper
2 shallots, sliced thin
Ingredients
2 pounds small red potatoes, quartered
7 tablespoons vegetable oil
3 tablespoons minced fresh cilantro leaves
2 scallions, minced
1 tablespoon white wine vinegar
1 garlic clove, minced
1 ½ pounds sirloin steak tips, trimmed and cut into 2-inch pieces
Salt and pepper
2 shallots, sliced thin
Ingredients
2 pounds small red potatoes, quartered
7 tablespoons vegetable oil
3 tablespoons minced fresh cilantro leaves
2 scallions, minced
1 tablespoon white wine vinegar
1 garlic clove, minced
1 ½ pounds sirloin steak tips, trimmed and cut into 2-inch pieces
Salt and pepper
2 shallots, sliced thin
Why This Recipe Works
For crusty steak and crispy potatoes that we could put on the table on a weeknight, we started by parcooking the potatoes in the microwave to reduce their cooking time. While the potatoes were in the microwave, we seared steak tips in a skillet and then browned the potatoes in the same skillet we used to sear the steaks. By the time the potatoes were golden, they were cooked through and seasoned with the flavorful beef drippings. A drizzle of cilantro-scallion oil added a bright finish to the rich meat.
Instructions
- Microwave potatoes and 2 tablespoons oil in covered large bowl until edges of potatoes are translucent, 4 to 7 minutes. Whisk 3 tablespoons oil, cilantro, scallions, vinegar, and garlic together in medium bowl; reserve.
- Meanwhile, pat steak dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown beef on all sides, 6 to 8 minutes. Transfer to plate and tent with foil.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Cook potatoes and shallots until golden, 5 to 7 minutes. Drizzle steak with reserved cilantro oil and serve with potatoes and shallots.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments