Rosemary Hasselback Potatoes with Sirloin Steaks
It’s date night at home. This meal takes a little prep, but once the prep is done, it cooks up easy and delicious!
The recipe is for two, but could easily be doubled if you want it for the whole family!
What you need:
- ½ to ¾ pound Top Sirloin Steak
- 4-6 sprigs of rosemary
- 1 Tablespoon olive oil (like smoke or garlic infused)
- ½ teaspoon garlic salt
- ½ Tablespoon green olive brine
- 1 ½ Tablespoons of liquid smoke
- 2 large baking potatoes
- 2 Tablespoons butter, melted
- Rosemary twigs or tooth picks
- 3/8 cup sour cream (I use light)
- 2 Tablespoons chopped chives
- 4 Tablespoons bacon bits
How to Do it:
About 2-3 hours before planning to serve, make a paste with the olive oil, salt, olive brine and liquid smoke. Crush the rosemary into the mixture and let set for about 20 minutes.
Rub both sides of the steak with the paste mixture and place, uncovered, in the refrigerator until ready to cook – about 2-3 hours, turning half way through.
Cut the potatoes into slices, but don’t cut all the way through. Put the rosemary twigs (or toothpicks) in between the slices to gently hold them open.
Heat the butter with 2-3 rosemary sprigs, infusing the rosemary flavor into the butter. Mix in ½ teaspoon of the liquid smoke. Sprinkle with half the bacon bits.
Pour over the potatoes and bake at 350 degrees for about 45-55 minutes, or until the potatoes are cooked through.
When the potatoes are soft, remove from the oven and loosely cover with foil.
Place the steaks in a hot cast iron pan on high and sear on each side. Turn heat down to low and continue to cook until the steak is the desired doneness. (You can also grill the steak)
Mix the sour cream with the chives and remaining bacon.
Remove the steaks and place on hot plates. Place a potato on the same plate and pour the melted butter from the potato pan over both the potato and the steak. Top the potatoes with the sour cream mixtures.
Serve hot with a salad on the side!
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