Home Made Dry-Aged Sirloin Steak with Cheesy Roast Fingerling Potatoes

Name: Home Made Dry-Aged Sirloin Steak with Cheesy Roast Fingerling Potatoes
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 sirloin steaks; 12 oz fingerling potatoes, cut to the size of the smaller ones; ½ C shredded Mexican cheese blend; 1 T extra virgin olive oil; ½ t granulated garlic; ½ t fresh ground pepper; 1 pinch red pepper flakes; 2 T chopped fresh cilantro; 2 T chopped fresh chives; 2 large garlic cloves, chopped fine; 2 green onions, chopped into ¼ inch pieces

“Home Made Dry-Aged Sirloin Steak with Cheesy Roast Fingerling Potatoes is a gluten free recipe with 2 servings. One portion of this dish contains approximately 81g of protein, 66g of fat, and a total of 1061 calories. For $7.68 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks. It is perfect for valentin day. It works best as a main course, and is done in roughly 45 minutes. It is brought to you by Foodista. If you have garlic cloves, fingerling potatoes, pepper flakes, and a few other ingredients on hand, you can make it. Overall, this recipe earns a great spoonacular score of 86%. Dry Aged Prime Rib Roast, Dry Aged Prime Rib Roast, and Dry-Aged Standing Rib Roast with Sage Jus are very similar to this recipe.”

total: 45 min
effort: Easy
serves: 2
ratings: New

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Ingredients

Serves 2

Sirloin steaks2
Fingerling potatoescut to the size of the smaller ones12 oz
Mexican cheese blend½ cup
Extra virgin olive oil1 tsp
Granulated garlic½ tsp
Ground pepper½ tsp
Pepper flakes1 pinch
Cilantro2 tsp
Chives2 tsp
Garlic cloveslarge, chopped fine2 large
Green onionschopped into ¼ inch pieces2

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

7 steps · 45 min

1
We wrapped each steak in three to four layers of cheese cloth. Then placed them on a small rack in the bottom of the refrigerator in the back corner of the bottom shelf where the temperature is 34* F. We left them there for four days then unwrapped them at dinner time. We proceeded to cook them in a lightly oiled (EVOO) cast iron skillet over medium-high heat.
2
We checked the internal temperature and flipped them after a minute or two and about one to two minutes after that the internal temperature was aver 130* F (140* F = medium rare). So we removed them and let them rest while we finished and plated the meal.
3
Place the cut potatoes, olive oil, pepper, salt, granulated garlic and red pepper flakes in a bowl and mix thoroughly.

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