Beef Top Sirloin Steak

Garlic Butter Steak Bites with Potatoes

8 ingredients, 25 minutes, Servings: 5

Ingredients:

1 package of Swift Sirloin Steaks
1 Tbsp olive oil
2 Tbsp butter, divided
1 lb. Yukon gold potatoes, sliced about 1/2 inch in thickness
3 garlic cloves, minced
1 tsp thyme
1 tsp oregano
Salt and pepper

Directions:

Heat a large cast iron skillet over medium-high heat and add olive oil, butter, garlic, potatoes, thyme, and oregano.
Cook for about 3 minutes, then stir and cook for an additional 3 minutes until fork tender. Remove and set the potatoes aside on a plate.
Turn the skillet to high-heat. Add the other Tbsp of butter to the skillet along with the steak bites. Season with salt and pepper to taste.
Let the steak sear for a minute and then continue to stir the steak until golden brown. Ensure the temperature of the steak is 145ºF before pulling the cast iron off the stove.
Top the steak with freshly chopped herbs.
Enjoy!

Source: @therecipecritic

Air Fryer Steak Frites

9 ingredients, 1 hour, Servings: 2

Ingredients: For Parsley-Shallot Sauce

¼ C minced fresh parsley
1 Tbsp extra-virgin olive oil
1 Tbsp minced shallot
1 Tbsp red wine vinegar
1 garlic clove, minced
⅛ tsp table salt
Pinch red pepper flakes

For Steak and Fries

1 lb russet potatoes, peeled
5 tsp extra-virgin olive oil, divided
1 (8- to 12-ounce) Swift Sirloin Steak, 1 ½ inches thick, trimmed
½ tsp table salt, divided
¼ tsp ground black pepper

Directions: For the Parsley-Shallot sauce:

Combine parsley, oil, shallot, vinegar, 1 Tbsp water, garlic, salt and red pepper flakes in a bowl; set aside for serving. (Sauce can be refrigerated for up to 2 days; let come to room temperature and whisk to recombine before serving.)

For the Steak and Fries:

Cut potatoes lengthwise into ½-inch-thick planks. Stack 3 or 4 planks and cut into ½-inch-thick sticks; repeat with remaining planks. Submerge potatoes in a large bowl of water and rinse to remove excess starch. Drain potatoes and repeat the process as needed until water remains clear.
Cover potatoes with hot water and let sit for 10 minutes. Drain potatoes, transfer to a paper towel-lined rimmed baking sheet, and thoroughly pat dry.
Toss potatoes with 2 tsp oil in a clean, dry large bowl. Arrange potatoes in an even layer in the air fryer basket. Place the basket into the air fryer, set the temperature to 350ºF, and cook for 8 minutes. Transfer potatoes to an empty bowl and toss gently to redistribute. Return potatoes to basket; place basket into the air fryer, and cook until softened and potatoes have turned from white to blond (potatoes may be spotty brown at tips), 5-10 minutes.
Pat steak dry with paper towels, rub with 1 tsp oil, and sprinkle with ¼ tsp salt and pepper. Transfer potatoes to a now-empty bowl and toss with remaining 2 tsp oil and remaining ¼ tsp salt. Return potatoes to the basket and place steak on top. Return basket to air fryer, increase temperature to 400ºF, and cook until steak is lightly browned and registers 145ºF. Cook for 10 to 15 minutes, flipping and rotating steaks halfway through cooking. Transfer steak to a cutting board, tent with aluminum foil, and let rest while finishing potatoes.
Transfer potatoes to an empty bowl and toss gently to redistribute. Return potatoes to the basket, return basket to the air fryer, and cook until golden brown and crisp, 5 to 10 minutes. Season with salt and pepper to taste. Slice steak thin and serve with fries and sauce.
Enjoy!

Beef Top Sirloin Steak

Take your Meal to the Next Level

Garlic Butter Steak Bites with Potatoes

Air Fryer Steak Frites

Greek Beef Salad

Bacon-Wrapped Steak Skewers

Learn from the Meat Master
Our Founder, Gustavus Swift

Find Swift Products Near You

Beef Top Sirloin Steak

Take your Meal to the Next Level

Garlic Butter Steak Bites with Potatoes

Air Fryer Steak Frites

Greek Beef Salad

Bacon-Wrapped Steak Skewers

Learn from the Meat Master Our Founder, Gustavus Swift

Find Swift Products Near You

Learn from the Meat Master
Our Founder, Gustavus Swift