Crumb-Crusted Top Sirloin with Roasted Garlic Potatoes and Bourbon Sauce
Garlic lovers unite! This recipe makes the most of your oven with garlic roasted potatoes, a juicy garlic rubbed Top Sirloin Steak and finally a creamy bourbon sauce. Prepare for wow!
Cook Time: 1 hrs 15 mins
Servings: 8
Ingredients: 15
Ingredients
Roasted Garlic Potatoes:
Bourbon Sauce:
Preparation
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Step 1
Heat oven to 425°F. To prepare Roasted Garlic Potatoes, place potato wedges in 15 x 10-inch metal baking pan. Combine oil, garlic, salt and pepper in small bowl. Drizzle over potatoes; toss to coat. Spread potatoes in single layer. Set aside.
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Step 2
Combine mustard, garlic and 1/4 teaspoon pepper in same small bowl; spread evenly onto beef Top Sirloin Steak. Combine bread crumbs and parsley in another small bowl. Pat mixture evenly over mustard mixture. Place steak on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast steak and potatoes in 425°F oven 25 minutes; turn potatoes. Continue roasting 15 to 20 minutes to medium rare (145°F) to medium (160°F) doneness for steak and until potatoes are tender.
Cooking Tip: To make soft bread crumbs, place torn bread in food processor or blender container. Cover; pulse on and off to form fine crumbs. One and one-half slices makes about 1 cup crumbs.
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Step 3
Remove steak when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer steak to carving board; tent loosely with aluminum foil. Let stand 5 to 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
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Step 4
Meanwhile prepare Bourbon Sauce. Add broth and bourbon to roasting pan; bring to a boil over medium heat, stirring until browned bits attached to pan are dissolved. Boil 2 minutes. Add half-and-half; bring to a boil. Season with pepper, as desired. Keep warm.
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Step 5
Carve steak into slices. Spoon sauce over beef. Serve with potatoes.
Nutrition Information
358 Calories
4g SAT FAT
38g PROTEIN
3.5 mg IRON
7 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 1/6 of recipe: 358 Calories; 90 Calories from fat; 10g Total Fat (4 g Saturated Fat; 5 g Monounsaturated Fat;) 69 mg Cholesterol; 433 mg Sodium; 24 g Total Carbohydrate; 1.9 g Dietary Fiber; 38 g Protein; 3.5 mg Iron; 11.3 mg NE Niacin; 1.2 mg Vitamin B6; 2 mcg Vitamin B12; 7 mg Zinc; 42.7 mcg Selenium.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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