Bistro-Style Sirloin with New Potatoes
- 1 1/2 pounds baby new potatoes
- 1 1/4 pounds lean sirloin, trimmed of visible fat
- 1/2 teaspoon salt, divided
- freshly grounded black pepper
- 6 teaspoons olive oil, divided
- 1 large shallot, finely chopped (about 3 tablespoons)
- 1/2 cup dry red wine
- 4 cups arugula, divided
1. Place potatoes in a large saucepan; cover with cold water. Bring water to a boil, and cook 15 minutes until potatoes can be pierced with a fork. Drain and cool potatoes. Slice potatoes in half.
2. While potatoes cook, divide steak into 4 equal portions and season with ï¿½ teaspoon salt and freshly ground black pepper. Heat 2 teaspoons oil in a large heavy skillet over medium-high heat. Add steaks to pan, and cook 4 to 6 minutes per side, or until a meat thermometer inserted into the thickest part of the steak reads at least 145ï¿½. Transfer steaks to a plate and keep warm.
3. Reduce heat to medium-low; add 2 teaspoons oil and shallots. Arrange potatoes, cut sides down, in pan, and cook 5 minutes or until potatoes begin to brown.
4. Season with remaining ï¿½ teaspoon salt and freshly ground black pepper. Transfer potatoes to a bowl and keep warm.
5. Increase heat to medium-high. Add wine and gently scrape pan to loosen browned bits. Add remaining 2 teaspoons olive oil, and cook until liquid is reduced by half. Place 1 cup arugula on each of 4 plates; divide steak and potatoes evenly among them. Top each serving with approximately 1 tablespoon sauce.
- Yield: 4 servings
|Calories per serving:||400|
|Fat per serving:||13g|
|Saturated fat per serving:||3g|
|Monounsaturated fat per serving:||7g|
|Polyunsaturated fat per serving:||1g|
|Protein per serving:||35g|
|Carbohydrate per serving:||30g|
|Fiber per serving:||4g|
|Cholesterol per serving:||60mg|
|Sodium per serving:||390mg|
|Resistant starch per serving:||2.3g|
Good to Know
A classic, high-protein meal. Boiling the potatoes whole kicks the Resistant Starch factor up several notches.