Steak University

Pan-Seared Top Sirloin with Broccoli, Onion, and Potatoes

Servings	Prep Time
2people	10minutes

Cook Time	Passive Time
25minutes	5minutes

Servings	Prep Time
2people	10minutes

Cook Time	Passive Time
25minutes	5minutes

Ingredients

26 oz Top Sirloin Steaks
1/2head Broccolicut into small bites
1/2 Red Onionchopped
1cup Small Gold Potatoes
1clove Minced garlic
1/4cup Chopped fresh cilantro
1tbsp Worcestershire sauce
1/2tsp Salt
1/2tsp Pepper
4tbsp EVOO Extra Virgin Olive Oil

Instructions

Allow steak to rest at room temperature 30 minutes before cooking. Use this time to prepare and begin cooking the vegetables. When 30 minutes is up, pat the steak dry and sprinkle generously with salt and pepper, or your favorite steak seasoning.
Preheat a 10-inch skillet over medium-high heat with 2 tbsp olive oil.
Add broccoli, onion, and potatoes to the pan. Sprinkle with salt and pepper; stir, making sure that all veggies are covered with olive oil. Cover.
Cook for 5 minutes or until vegetables are browned on one side; uncover and stir. Add garlic, cilantro, and Worcestershire to the pan, and cook for another 5 minutes until just vegetables are just tender.
Uncover; move vegetables around the outer edge of the pan to allow room for the steak to cook. Add 2 tbsp olive oil to the pan, followed by one steak. Cook for 3 minutes on each side until the until the internal temperature reaches 135°F (62°C) or until your desired doneness is reached.
Allow steaks to rest for 5 minutes before serving with vegetables.

Recipe Notes

This pan-seared top sirloin with vegetables recipe is quick and convenient, making it a perfect weeknight dinner. It mimics a pan-roasted version but allows for an even crispier steak crust and beautifully seared vegetables for a full flavor meal that’s delicious, simple, and easy to clean up after. For more ideas for how to use our Premium Angus, American Wagyu, dry-aged, and wet-aged steaks, head on over to Steak University for inspiration and recipes.

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