Sirloin Steak with Smashed Yukon Potatoes & Three Peppercorn Sauce

Prepare a gourmet dinner for your family with top sirloin steaks and our medley of steakhouse-quality sides. The sirloin steaks are pan-roasted for a perfect, flavor-packed crust and served with smashed Yukon Gold potatoes, sautéed spinach, sautéed cremini mushrooms, and caramelized onions. We've included our signature three peppercorn sauce as the perfect compliment to the delicious steak and vegetables.

Allergens: Soy (Optional), Wheat (Optional), Milk (Optional)

Ingredients: Sirloin Steaks, Cremini Mushrooms, Three Peppercorn Sauce (beef stock, shallots, red wine, soy sauce, cornstarch, sugar, butter, canola oil, green peppercorns, wheat flour, sea salt, black pepper, garlic powder, oregano, spices), Roasted Yukon Potatoes, Spinach, Caramelized Onions (onions, canola oil), Butter

Supplies to gather

  • Preheated oven (bottom rack at 450°F)
  • Oven-safe saute pan (10 inches or larger)
  • Nonstick pan (10 inches or larger)
  • Kitchen knife & cutting board
  • Kitchen tongs
  • Spatula
  • Kitchen towel
  • Paper towels
  • Plate
  • Salt & pepper
Get Cooking!

Let's get cooking

Step 1

Set the oven rack to the lowest position, and preheat to 450°F. Place the sirloin steaks onto paper towels and pat dry. Season the steaks on both sides as desired with the steak seasoning.

Place a saute pan onto the stovetop, add 2 tbsp of cooking oil, and set the heat to medium-high. When the oil is hot, place the sirloin steaks into the pan. Be careful for any oil splatter. Cook for 3 min.

Then use tongs to turn over the sirloin steaks. Add the caramelized onions and the whole cremini mushrooms to the pan. Cook for 2 additional min. Then place the pan into oven, and cook 3 min for medium-rare or until cooked to your desired doneness.

Meanwhile, use your hands to gently smash the roasted potatoes into disks.

Step 2

Place a nonstick saute pan onto the stovetop, add 2-3 tbsp. of cooking oil, and set the heat to medium. When the oil is hot, carefully place the smashed roasted potatoes into the pan, and season with salt and pepper. Be careful for any oil splatter. Cook on the first side for 4 min to form a golden-brown crust. Then use a spatula to turn over the potatoes, and cook for 3 additional min. Transfer the potatoes to your servings plates.

After cooking the sirloin steaks to your desired doneness, use a dry, folded kitchen towel to carefully remove the pan from the oven. Use tongs to transfer the steaks to a cutting board to rest.

Return the nonstick pan to the stovetop, add 2 tbsp. of cooking oil, and set the heat to medium-high. When the oil is hot, add the spinach to the pan. Season with salt and pepper, and cook for 60 sec, or until wilted. Plate the sautéed spinach next to the smashed roasted potatoes.

Step 3

Return the pan used for the sirloin steaks to the stovetop, set the heat to medium, and add the three peppercorn sauce (omit for milk, soy and wheat allergies). Cook for 30-45 sec, or until the sauce reduces slightly and glazes the mushrooms and onions. Then turn off the heat.

After resting, use the kitchen knife and cutting board to slice the sirloin steaks into even pieces.

Let’s plate: arrange the sliced sirloin steak across from the sautéed spinach and smashed potatoes. Spoon the peppercorn sauce and the mushrooms and onions over the steak.

Please note: cooking times may vary due to different appliances and temperatures. Adjust cooking times accordingly.