Seared Sirloin with Potatoes and Capers

Growing up, having steak and potatoes for dinner was always the one meal that we enjoyed after a long and stressful week. It was a meal that brought all of us together at the dinner table. As I grow up, I try to always make this meal at least twice a month because it truly is a delicious and simple meal that puts a smile on any meat-eater face. Also, I must note that whenever you make this meal for your friends and family, they will treat you like a master chef for the next 48 hours, after cleaning their plate clean. Though it’s incredibly easy to prepare, the flavor is on another level and will make any crowd fall to believe that you're a kitchen expert.

Serves: 2

Prep Time: 10 minutes

Cook Time: 40 minutes


For the potatoes:

1 pound fingerling potatoes

2 tablespoons olive oil

1 tablespoon Kosher salt

1 teaspoon smoked paprika

1 tablespoon dried thyme leaves

1 cup spinach leaves, chopped

1 garlic clove, crushed

2 tablespoon olive oil

2 tablespoons capers

For the steak:

1 tablespoon olive oil

1 lb. Ribeye steak tips

Kosher salt and ground black peppercorns

2 garlic cloves, chopped

1 shallot, sliced


For the potatoes:

  1. Preheat the oven to 400 degrees F. In a large bowl toss together the fingerling potatoes, olive oil, salt, paprika, and thyme. Evenly spread the potatoes onto a large baking sheet and place into the oven. Roast for 30 minutes.

  2. Once the potatoes are finished cooking, place them into a large mixing bowl. Add in the spinach, crushed garlic, olive oil, and capers.

For the steak:

  1. Heat one tablespoons of olive oil in a large saucepan over medium heat. Add in steak and season with kosher salt and pepper.

  2. Add in the garlic and shallots and cook the steak to your liking.

  3. Serve with Potatoes and Capers.

Serve and enjoy,

Xo, Will

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