Bistro-Style Sirloin with New Potatoes

sirloin-new-potatoes Photo: Jim Bathie


  • 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 � 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 145�. 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 � 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

Nutritional Information

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.

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