Steak Dinner for Under $15
Serves: 2-3
Total: 1 hr 30 min
Prep: 30 min
Cook: 1 hr
5.0
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Recipe Preparation
STEAK
- 1 (1-pound) top sirloin steak, at least 1-inch thick
- 1 tsp Kosher salt
- Ground black pepper
MARINADE
- 1/4 cup olive oil
- 1/4 cup Worcestershire sauce
- 2 tbsp balsamic vinegar
- 4 cloves garlic, smashed
- Kosher salt and freshly ground black pepper
STEAK FRIES
- 1 large russet potato
- 1 tbsp olive oil
- Kosher salt to taste (about 1/3 teaspoon)
- Ground pepper to taste
CREAM SAUCE
- 2 cups heavy cream
- 2-3 oz Gorgonzola, crumbly
- 1/3 tsp onion powder
- 1/3 tsp kosher salt
- 1/4 tsp freshly ground black pepper (or more to taste)
Step Description
1
CREAM SAUCE: Add cream, salt, pepper, and onion powder to a medium saucepan. Bring the heavy cream to a simmer over medium-high heat for 10-15 minutes; cook until the cream has reduced and thickened slightly. Be careful to watch so it doesn’t boil over.
2
Turn off the heat, and add the Gorgonzola. Whisk until the cheese is partially melted, and serve warm. If you are doubling the recipe, it will take longer to reduce the cream.
3
STEAK FRIES: Preheat the oven to 425°F (218°C). Wash the potatoes well. Cut the potato into wedges, making approximately 12 wedges in total (quarter the potato lengthwise, then slice each quarter into three wedges).
4
Add the potato wedges to a bowl with the oil, salt, and pepper already mixed. Toss the wedges until they are well coated. Spread them out over a parchment-lined baking sheet, making sure they’re in a single layer.
5
Transfer to the preheated oven and bake for 35 minutes, or until well browned and crispy. Flip the steak fries once after about 20 minutes of baking. All ovens vary; they are done when crispy and brown. Sprinkle with more salt and serve immediately.
6
STEAK: Pat steak dry well with paper towels, then season with 1 teaspoon salt and ½ teaspoon pepper. Preheat a heavy skillet until very hot. Add a little olive oil if desired.
7
Cook until steak begins to char, about 3 minutes. Flip and continue cooking until it registers 120-135°F (49-57°C) upon inserting a
TP03H ThermoPro Instant-Read Thermometer
into its center.
8
Transfer steak to a plate and let rest for 10 minutes. Slice thinly against the grain to make the cut more tender.
Note: Remove beef from heat when it is 5–10 degrees BELOW your desired doneness due to carry-over cooking. For an even more tender sirloin, try marinating it overnight in the marinade described above before cooking.
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