Butter-Basted Sirloin Steak with Roasted Harissa-Spiced Veggies

Uploaded By: agsheeran

Tags: marley

A simple technique that will make you a hero in the kitchen—butter-basting. A total game-changer. The steaks are seared in a hot skillet, and just before the steaks are finished, crushed garlic and a dollop of butter are added to the pan and spooned over the meat, infusing it with garlic-butter goodness. Placed alongside harissa-spiced veggies, this dish can't go wrong.

Serves: 2

Cook Time: 35 minutes

Ingredients:

½ Brussels sprouts
1 red onion
2 carrots
¼ oz of harissa spice blend
garlic
½ oz of tamari soy sauce
10 oz of pkg sirloin steaks
olive oil
kosher salt & ground pepper
white wine vinegar (or apple cider vinegar)
butter

Instructions:

Preheat oven to 450°F with a rack in the center. Place a rimmed baking sheet on the center oven rack to preheat. Halve Brussels sprouts; remove any outer leaves, if necessary. Halve onion and thinly slice through the root end. Scrub carrots, then cut on an angle into ½-inch thick slices.
In a large bowl, toss Brussels sprouts, sliced onions, and carrots with harissa spice blend and 2 tablespoons oil; season with salt. Carefully, transfer to preheated baking sheet and spread into a single layer. Roast on center oven rack until tender and browned in spots, 15-20 minutes.
Meanwhile, smash 1 large garlic clove. In a liquid measuring cup, stir to combine tamari, ¼ cup water, and 2 tablespoons vinegar.
Heat 2 teaspoons oil in a medium heavy skillet (preferably cast-iron) over medium-high. Pat steaks dry and season all over with salt and pepper. Add steaks to skillet, and cook until lightly charred and cooked to medium-rare, 3-4 minutes per side (or longer for desired doneness).
Add smashed garlic clove, 1 tablespoon butter, and ½ tablespoon oil to skillet with steaks; cook, stirring, until melted. Tilt skillet toward you so butter pools at the edge. Use a large spoon to continuously baste steaks with butter and oil until they turn a deep golden-brown, about 1 minute more. Transfer to a cutting board to rest.
Add tamari-vinegar mixture to skillet and simmer until reduced to ¼ cup, 3-5 minutes. Discard garlic, stir in any resting steak juices, and season sauce to taste with salt and pepper. Thinly slice steaks, if desired. Serve steak with roasted vegetables alongside and pan sauce drizzled over top. Enjoy!

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Original URL: https://marleyspoon.com/menu/238807-butter-basted-sirloin-steak-with-roasted-harissa-spiced-veggies