Name: Sirloin Steak with Basil Compound Butter, Roasted Potatoes & Snap Peas
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 small pkg fresh basil; 3 cloves garlic; 1 ½ lemons; 0.68 kg new potatoes; 1.02 kg striploin (New York strip) steak; 3 (227 g) pkg sugar snap peas; black pepper; butter, unsalted; Italian seasoning; salt

Sirloin Steak with Basil Compound Butter, Roasted Potatoes & Snap PeasSirloin Steak with Basil Compound Butter, Roasted Potatoes & Snap Peas — a 40-minute dinner recipe with 10 ingredients, serving 6.Ingredients

1 small pkg fresh basil

3 cloves garlic

1 ½ lemons

0.68 kg new potatoes

1.02 kg striploin (New York strip) steak

3 (227 g) pkg sugar snap peas

black pepper

butter, unsalted

Italian seasoning

salt

Instructions

Preheat oven to 230°C (450°F). Line a large baking sheet pan with aluminum foil.

Cut butter into small pieces, place in a small bowl, and set aside to soften.

Wash and dry the fresh produce.

Slice potatoes crosswise into ¼-inch thick rounds. Transfer to the baking sheet, season with spices, and spread out in a single layer; dot potatoes with ⅓ of the butter. (Reserve remaining butter for later.)

Place baking sheet in the oven (it doesn't have to be fully heated) and roast, tossing halfway through, until the potatoes are fork-tender and golden, 25-30 minutes. Remove from oven.

Meanwhile, zest lemons into the bowl with the remaining butter. Cut lemons into wedges and set aside for serving.

Peel and mince garlic; add to the bowl with the butter.

Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons; add to the bowl. Mash the butter, garlic, and basil together with the back of a spoon until smooth. Set the compound butter aside.

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat the steak dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the skillet is hot, add butter and swirl to coat the bottom. Working in batches if necessary, add steak and cook until desired doneness, 2-5 minutes per side. Transfer to a clean plate, loosely cover with aluminum foil, and set aside to rest.

Return the skillet to medium-high heat. Add more butter and swirl to coat the bottom. Add snap peas, salt, and pepper; stir-fry until the peas are fork-tender, 5-6 minutes.

Thinly slice steak against the grain.

To serve, divide roasted potatoes, steak, and snap peas between plates. Top steak with compound butter and squeeze lemon over the peas. Enjoy!

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