Ingredients:

  • 1 lb top sirloin steak, 1.5 inches thick
  • 0.5 lb baby Yukon Gold potatoes
  • 2 tbsp avocado oil
  • 1 tbsp unsalted butter
  • 2 cloves garlic, smashed
  • 1 sprig fresh rosemary
  • 1 tsp kosher salt
  • 0.5 tsp coarse black pepper
  • 4 cups fresh arugula
  • 0.5 cup cherry tomatoes, halved
  • 0.25 cup red onion, thinly sliced
  • 2 tbsp shaved Parmesan cheese
  • 3 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 0.5 tsp honey

Instructions:

  1. Remove the 1 lb top sirloin from the fridge 20 minutes before cooking. Pat the steak completely dry with paper towels. Season both sides aggressively with kosher salt and black pepper.
  2. Heat a cast-iron skillet over medium-high heat with avocado oil until shimmering. Sear the steak for 4 minutes per side for medium-rare.
  3. In the final 3 minutes of cooking, add butter, garlic, and rosemary to the pan. Baste the steak continuously with the foaming butter. Remove steak to a board and rest for 5 minutes.
  4. Place 0.5 lb baby Yukon Gold potatoes in boiling water for 8 minutes until just fork tender but not falling apart. Place them into the hot steak skillet and smash flat with a spatula. Fry in the remaining beef fat until golden and crispy.
  5. Whisk olive oil, red wine vinegar, Dijon mustard, and honey in a jar. Toss arugula, tomatoes, and onions with the dressing.
  6. Slice the rested steak against the grain. Serve over the salad greens alongside the crispy potatoes, topped with shaved Parmesan.