Beef / Pork

Sirloin Steaks with Mashed Purple Potatoes and Summer Vegetables is for Dinner.

Sirloin Steaks with Mashed Purple Potatoes and Summer Vegetables takes 10 minutes to prepare.

Sirloin Steaks with Mashed Purple Potatoes and Summer Vegetables takes 20 minutes to cook.

Sirloin Steaks with Mashed Purple Potatoes and Summer Vegetables makes 2 servings.

The ingredients for Sirloin Steaks with Mashed Purple Potatoes and Summer Vegetables are:

2 Sirloin Steaks
10 Ounces Purple Potatoes
2 Cloves Garlic
2 Scallions
2 Ounces Cherry Tomatoes
? Pound Green Beans
1 Bunch Tarragon
4 Tablespoons Butter
1 Tablespoon Red Wine Vinegar

Here is how you make Sirloin Steaks with Mashed Purple Potatoes and Summer Vegetables:

Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Large dice the potatoes. Peel and thinly slice the garlic. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Trim off and discard the stem ends of the green beans. Halve the tomatoes. Pick the tarragon leaves off the stems; discard the stems.Add the potatoes to the pot of boiling water. Cook 10 to 12 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add half the butter. Using a fork, mash the cooked potatoes to your desired consistency. Stir in the white bottoms of the scallions; season with salt and pepper to taste. Cover and set aside in a warm place.While the potatoes cook, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook 2 to 4 minutes per side for medium-rare, or until cooked to your desired degree of doneness. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Let the cooked steaks rest for at least 5 minutes.While the steaks rest, heat the pan of reserved fond on mediumhigh until hot. (If the pan seems dry, add 2 teaspoons of olive oil.) Add the green beans; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly softened. Add the garlic and tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the tomatoes have softened slightly.Add the vinegar and ⅓ cup of water to the pan of vegetables; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the liquid has evaporated and the green beanshave softened. Add the tarragon and remaining butter. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Remove from heat and season with salt and pepper to taste.Find the lines of muscle (or grain) of the rested steaks; thinly slice against the grain. Add any juices from the cutting board to the finished vegetables; stir to combine. Divide the sliced steaks,mashed potatoes and finished vegetables between 2 plates. Garnish with the green tops of the scallions.Serving Size: serves 2 Number of Servings: 2Recipe submitted by SparkPeople user AMANDACOFFEY12.

The nutritional information for Sirloin Steaks with Mashed Purple Potatoes and Summer Vegetables is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 611.2

• Total Fat: 32.6 g
• Cholesterol: 163.1 mg
• Sodium: 95.0 mg
• Total Carbs: 41.5 g
• Dietary Fiber: 8.4 g
• Protein: 41.7 g