SERVES 4
TOTAL TIME: 35 minutes
We prefer these steaks cooked to medium-rare, but if you prefer them more or less done, see our guidelines (click here).
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2 |
pounds russet potatoes, peeled and sliced ¾ inch thick |
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1 |
tablespoon vegetable oil |
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2 |
(1-pound) boneless top sirloin steaks, 1½ inches thick, trimmed |
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Salt and pepper |
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1 |
cup heavy cream, warmed |
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3 |
tablespoons prepared horseradish |
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2 |
tablespoons unsalted butter, melted |
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2 |
tablespoons minced fresh chives |
1. Cover potatoes by 1 inch of water in large saucepan and simmer until tender, 15 to 20 minutes.
2. Meanwhile, heat oil in 12-inch skillet over medium-high heat until just smoking. Pat steaks dry with paper towels and season with salt and pepper. Lay steaks in skillet and cook until well browned on first side, 3 to 5 minutes.
3. Flip steaks, reduce heat to medium, and continue to cook until meat registers 120 to 125 degrees (for medium-rare), 5 to 7 minutes. Transfer steaks to carving board; tent with aluminum foil and let rest while finishing potatoes.
4. Drain potatoes and return to saucepan. Cook over low heat, stirring constantly, until potatoes are thoroughly dried, about 2 minutes. Off heat, mash potatoes with potato masher until smooth. Gently fold in cream, horseradish, and butter until incorporated. Stir in chives and season with salt and pepper to taste. Slice steaks thinly against grain and serve with potatoes.
VARIATIONS
SIRLOIN STEAKS WITH BOURSIN MASHED POTATOES
Omit butter. Substitute half (5.2-ounce) package Boursin cheese, crumbled, for horseradish.
SIRLOIN STEAKS WITH PARSNIP MASHED POTATOES
Omit horseradish. Substitute 1 pound Yukon Gold potatoes and 1 pound parsnips, both peeled and sliced ¾ inch thick, for russet potatoes.