This Sirloin Steak Recipe with Roasted Potatoes and Onions is one of my favorite dishes of all time. It’s not incredibly difficult, doesn’t take a full afternoon to prepare, and it’s absolutely bursting with flavor. This Sirloin Steak Recipe with Roasted Potatoes and Onions is one of the more balanced dishes out there. Whether it’s the sour from the vinegar, or the saltiness from the bacon or the sweetness from the caramelized onions, it’s amazing! While this recipe would be perfect for a week night meal, it also has that sort of special aspect to it, so if you have a date night in the house, or want to cook for your significant other on Valentines day then this will do the trick.
I marinated the sirloin steak in a simple balsamic vinegar, olive oil and fresh rosemary marinade. Now I only marinated for about 20 to 30 minutes but if you have time let it marinate over night, the flavor will be amazing. Now because it takes some time for potatoes to cook, I made them in a separate pan along with the onions. I did this so they would not be rock hard while all of the other ingredients were mush. Don’t be intimidated, cooking in 2 separate pans is nothing! Once you combine the two pans and taste it you will forget all about that you cooked anything separate, it’s amazing! Serve it under a delicious grilled steak and you will be more than happy. If you want another insanely delicious steak recipe then be sure to check out this Grilled T Bone Steak Recipe with Sweet Potato Hash!
- 1 eight ounce center cut sirloin steak
- ⅓ cup balsamic vinegar
- ½ cup extra virgin olive oil + 1 tablespoon
- 2 tablespoons finely chopped fresh rosemary
- ½ portobello mushroom, gills removed and thinly sliced
- 4 strips of thinly sliced bacon
- 9 pearl onions, ends and skin removed
- 1 tablespoon of finely minced garlic
- 2 gold Yukon potatoes, thinly sliced and submerged in water in a large bowl
- Kosher salt and fresh cracked pepper to taste
- In a large bowl, whisk together balsamic vinegar, ½ cup of olive oil and rosemary. Submerge the steak into the marinade and place in the refrigerator for 20 minutes.
- Place two separate large sauté pans on high heat and in one pan add 1 tablespoon of olive oil until it begins to smoke. Remove the potatoes from the water and place in the pan with the olive oil along with the pearl onions.
- In the other hot pan add in the bacon and cook until crispy. Once the bacon is crispy add in the garlic and sliced portobello mushrooms.
- When the potatoes are golden brown (10 minutes) and almost finished add the bacon, garlic and portobello mixture to the caramelized potato and onion pan and let cook for a further 6-8 minutes.
- While the potatoes are finishing cooking remove the steak from the marinade and season both sides with salt and pepper.
- Place the steak on a hot grill on high heat and cook on each side for 3-4 minutes to achieve a medium-rare temperature. The potatoes should be finished at the same time the steak is done cooking.
- Serve the steak on top of the bacon potato hash and garnish with a fresh rosemary sprig.