- [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)
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HOW TO MAKE Steak Dinner for Under $15
STEP 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 been reduced and thickened slightly. Be careful to watch it so it doesn't boil over.
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.
STEP 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.)
STEP 4: br> Add the potato wedges to a bowl with the oil, salt, and pepper already mixed. Toss the potato wedges until they are well coated. Spread the seasoned potato wedges out over a parchment-lined baking sheet, making sure they're in a single layer.
Transfer to the preheated oven and bake for 35 minutes, or until they are well browned and crispy. Flip the steak fries once after about 20 minutes of baking. All ovens vary; you will know they are done when they are crispy and brown. Sprinkle with more salt and serve immediately.
STEP 6: STEAK
Pat steak dry well with paper towels, then season with one teaspoon of salt and ½ teaspoon of pepper. Preheat a heavy skillet until it is very hot. Add a little olive oil if desired.
Cook until steak begins to char, or about 3 minutes. Flip and continue cooking until it registers 120-135°F (49°C-57°C) upon inserting a TP03H ThermoPro Instant-Read Thermometer into its center.
Transfer steak to a plate, and let rest for 10 minutes. Slice thinly against the grain, This makes this cut more tender.
* Beef should be removed from the heating when it temps 5–10 degrees BELOW your desired doneness because of the carry-over cooking.
*If you'd like an even more tender sirloin, try placing your sirloin in this marinade the day before and refrigerator overnight. And proceed as above.