Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Home Made Dry-Aged Sirloin Steak with Cheesy Roast Fingerling Potatoes

 
One serving costs about $5.16 One serving costs about $5.16

$5.16 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 valentine's day,father's day,gluten-free,healthy,gluten free lunch,main course,main dish,dinner
spoonacular Score:87%

Spoonacular Score: 87%

 

You can never have too many main course recipes, so give Home Made Dry-Aged Sirloin Steak with Cheesy Roast Fingerling Potatoes a try. For $5.16 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 60g of protein, 26g of fat, and a total of 611 calories. This recipe serves 2. It is perfect for valentin day. From preparation to the plate, this recipe takes approximately approximately 45 minutes. 1 person were glad they tried this recipe. It is a good option if you're following a gluten free diet. If you have chives, fingerling potatoes, garlic cloves, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 86%. This score is amazing. Similar recipes are Dry Aged Prime Rib Roast, Dry-Aged Standing Rib Roast with Sage Jus, and Dry-Aged, Sous-Vide, Torched-and-Seared Bone-in Ribeyes (AKA The Ultimate Steak).

Sirloin Steak can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Simi Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.

Simi Merlot

Our 2006 Merlot is deep red in color with garnet edges. Aromas of spicy cloveand cinnamon leap from the glass with the essence of red fruits, including Bingcherries and red berries, combining on the palate. This wine offers subtle tanninsand lush ripe flavors accented by final notes of toast and cocoa. It pairs beautifullywith a classic French dip, veal chops or grilled sausages.

» Get this wine on Wine.com

Ingredients

Servings:
2
2  sirloin steaks
sirloin steaks
12 oz
12 oz fingerling potatoes
fingerling potatoes
0.5 cups
0.5 cups shredded mexican cheese blend
shredded mexican cheese blend
0 Tbsps
0 Tbsps extra virgin olive oil
extra virgin olive oil
0 tsps
0 tsps granulated garlic
granulated garlic
0 tsps
0 tsps fresh ground pepper
fresh ground pepper
1 pinch
1 pinch red pepper flakes
red pepper flakes
0 Tbsps
0 Tbsps fresh cilantro
fresh cilantro
0 Tbsps
0 Tbsps fresh chives
fresh chives
2 large
2 large garlic cloves
garlic cloves
2
2  green onions
green onions
2  sirloin steaks
2
sirloin steaks
12 oz fingerling potatoes
12 oz
fingerling potatoes
0.5 cups shredded mexican cheese blend
0.5 cups
shredded mexican cheese blend
0 Tbsps extra virgin olive oil
0 Tbsps
extra virgin olive oil
0 tsps granulated garlic
0 tsps
granulated garlic
0 tsps fresh ground pepper
0 tsps
fresh ground pepper
1 pinch red pepper flakes
1 pinch
red pepper flakes
0 Tbsps fresh cilantro
0 Tbsps
fresh cilantro
0 Tbsps fresh chives
0 Tbsps
fresh chives
2 large garlic cloves
2 large
garlic cloves
2  green onions
2
green onions

Equipment

cheesecloth
cheesecloth
baking sheet
baking sheet
frying pan
frying pan
toaster
toaster
bowl
bowl
oven
oven
cheesecloth
cheesecloth
baking sheet
baking sheet
frying pan
frying pan
toaster
toaster
bowl
bowl
oven
oven


Instructions

We wrapped each steak in three to four layers of cheese cloth. Then placed them on a small rack in the bottom of the refrigerator in the back corner of the bottom shelf where the temperature is 34* F. We left them there for four days then unwrapped them at dinner time. We proceeded to cook them in a lightly oiled (EVOO) cast iron skillet over medium-high heat. We checked the internal temperature and flipped them after a minute or two and about one to two minutes after that the internal temperature was aver 130* F (140* F = medium rare). So we removed them and let them rest while we finished and plated the meal. For the potatoes: 1. Place the cut potatoes, olive oil, pepper, salt, granulated garlic and red pepper flakes in a bowl and mix thoroughly. 2. Arrange potato mixture on a lightly oiled cookie sheet that will fit in you toaster oven if possible. 3. Bake at 400* F for 12 minutes or until almost fork tender. 4. Mix the cheese, chives, cilantro, fresh garlic and green onions and spread on top of the potatoes. 5. Bake for another 9 minutes at 400* F or until fork tender. Then remove and serve.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.15
Ingredient
2 sirloin steaks
12 ounces fingerling potatoes
½ Cs shredded mexican cheese blend
1 tablespoon extra virgin olive oil
½ teaspoons granulated garlic
½ teaspoons fresh ground pepper
2 tablespoons fresh cilantro
2 tablespoons fresh chives
2 larges garlic cloves
2 green onions
Price
$7.02
$1.58
$0.99
$0.17
$0.03
$0.03
$0.03
$0.18
$0.13
$0.16
$10.31

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.

Green Tips

  • Choose organic, grassfed beef whenever possible. If you're worried about your grocery budget, try eating a few vegetarian meals so you can afford better meat!

Disclaimer

Nutritional Information

Quickview
611 Calories
60g Protein
25g Total Fat
33g Carbs
83% Health Score
Limit These
Calories
611
31%

Fat
25g
39%

  Saturated Fat
9g
60%

Carbohydrates
33g
11%

  Sugar
2g
2%

Cholesterol
164mg
55%

Sodium
338mg
15%

Get Enough Of These
Protein
60g
120%

Vitamin B6
1mg
97%

Vitamin B3
18mg
94%

Selenium
63µg
90%

Zinc
10mg
72%

Phosphorus
697mg
70%

Vitamin B12
3µg
51%

Vitamin C
38mg
47%

Potassium
1585mg
45%

Vitamin K
44µg
42%

Iron
5mg
31%

Calcium
288mg
29%

Magnesium
104mg
26%

Vitamin B2
0.4mg
24%

Manganese
0.45mg
23%

Vitamin B5
2mg
21%

Vitamin B1
0.3mg
20%

Copper
0.39mg
20%

Folate
71µg
18%

Fiber
4g
18%

Vitamin E
1mg
13%

Vitamin A
482IU
10%

Vitamin D
0.37µg
2%

covered percent of daily need

Related Recipes