Succulent beef slices are paired with pan-fried potatoes & thinly sliced onions sautéed in butter. Sided with a classic salad laced with sun-dried tomatoes, charred peppers, and Italian cheese ribbons tossed in a mustard-vinaigrette dressing.
Lyonnaise Potatoes & Sirloin Steak
Lyonnaise Potatoes & Sirloin Steak
with charred peppers & a Dijon dressed salad
Hands on Time: 30 - 55 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Potatoes
- Beef Sirloin
- Bell Pepper
- Bell Peppers
- Dijon Mustard
- Green Leaves
- Italian-style Hard Cheese
- Lemon Juice
- NOMU One For All Rub
- Onion
- Onions
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Butter
- Seasoning (salt & pepper)
BOIL THE POTS
Place the potato into a pot of salted water. Bring to a boil and simmer until soft, 4-5 minutes. Drain and set aside.
CHARRED PEPS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper until lightly charred, 3-4 minutes (shifting occasionally). Season, remove from the pan, and set aside.
CRISPY POTATOES
When the potatoes are cooked, return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry ½ the boiled potatoes and the Onion until starting to brown and char, 4-5 minutes (shifting occasionally). Add the remaining potato, another drizzle of oil, and another knob of butter. Lower the heat slightly and fry until the onion is golden and the potato is starting to crisp, 5-10 minutes (shifting occasionally).
STUNNING SALAD
In a small bowl, combine the lemon juice, the mustard, a drizzle of olive oil, and seasoning. Toss through the leaves, the sun-dried tomatoes, the peppers, and the ½ the hard cheese. Set aside.
BASTE THE STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SERVICE, PLEASE!
Plate up the tender steak slices and side with the lyonnaise potatoes. Place the mustard-dressed salad alongside and garnish with the remaining cheese. Delish, Chef!
BOIL THE POTS
Place the potato into a pot of salted water. Bring to a boil and simmer until soft, 4-5 minutes. Drain and set aside.
CHARRED PEPS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper until lightly charred, 3-4 minutes (shifting occasionally). Season, remove from the pan, and set aside.
CRISPY POTATOES
When the potatoes are cooked, return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry ½ the boiled potatoes and the Onion until starting to brown and char, 4-5 minutes (shifting occasionally). Add the remaining potato, another drizzle of oil, and another knob of butter. Lower the heat slightly and fry until the onion is golden and the potato is starting to crisp, 5-10 minutes (shifting occasionally).
STUNNING SALAD
In a small bowl, combine the lemon juice, the mustard, a drizzle of oil, and seasoning. Toss through the leaves, the sun-dried tomatoes, the peppers, and the ½ the hard cheese. Set aside.
BASTE THE STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SERVICE, PLEASE!
Plate up the tender steak slices and side with the lyonnaise potatoes. Place the mustard-dressed salad alongside and garnish with the remaining cheese. Delish, Chef!
BOIL THE POTS
Place the potato into a pot of salted water. Bring to a boil and simmer until soft, 5-6 minutes. Drain and set aside.
CHARRED PEPS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper until lightly charred, 4-6 minutes (shifting occasionally). Season, remove from the pan, and set aside.
CRISPY POTATOES
When the potatoes are cooked, return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry ½ the boiled potatoes and the Onion until starting to brown and char, 5-6 minutes (shifting occasionally). Add the remaining potato, another drizzle of oil, and another knob of butter. Lower the heat slightly and fry until the onion is golden and the potato is starting to crisp, 5-10 minutes (shifting occasionally).
STUNNING SALAD
In a small bowl, combine the lemon juice, the mustard, a drizzle of oil, and seasoning. Toss through the leaves, the sun-dried tomatoes, the peppers, and the ½ the hard cheese. Set aside.
BASTE THE STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SERVICE, PLEASE!
Plate up the tender steak slices and side with the lyonnaise potatoes. Place the mustard-dressed salad alongside and garnish with the remaining cheese. Delish, Chef!
BOIL THE POTS
Place the potato into a pot of salted water. Bring to a boil and simmer until soft, 5-6 minutes. Drain and set aside.
CHARRED PEPS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper until lightly charred, 4-6 minutes (shifting occasionally). Season, remove from the pan, and set aside.
CRISPY POTATOES
When the potatoes are cooked, return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry ½ the boiled potatoes and the Onion until starting to brown and char, 5-6 minutes (shifting occasionally). Add the remaining potato, another drizzle of oil, and another knob of butter. Lower the heat slightly and fry until the onion is golden and the potato is starting to crisp, 5-10 minutes (shifting occasionally).
STUNNING SALAD
In a small bowl, combine the lemon juice, the mustard, a drizzle of oil, and seasoning. Toss through the leaves, the sun-dried tomatoes, the peppers, and the ½ the hard cheese. Set aside.
BASTE THE STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SERVICE, PLEASE!
Plate up the tender steak slices and side with the lyonnaise potatoes. Place the mustard-dressed salad alongside and garnish with the remaining cheese. Delish, Chef!
Frequently Asked Questions
What is the preparation time for Lyonnaise Potatoes & Sirloin Steak?
The preparation time for Lyonnaise Potatoes & Sirloin Steak with charred peppers & a Dijon dressed salad is between 30 and 55 minutes.
What is the total time required to make Lyonnaise Potatoes & Sirloin Steak with charred peppers & a Dijon dressed salad?
The total time required to make Lyonnaise Potatoes & Sirloin Steak with charred peppers & a Dijon dressed salad is between 40 and 60 minutes.
How many servings does Lyonnaise Potatoes & Sirloin Steak provide?
4 servings
What are the main ingredients in Lyonnaise Potatoes & Sirloin Steak?
Baby Potatoes, Beef Sirloin, Bell Pepper, Bell Peppers, Dijon Mustard, Green Leaves, Italian-style Hard Cheese, Lemon Juice, NOMU One For All Rub, Onion, Onions, Sun-Dried Tomatoes
What is the nutritional information of Lyonnaise Potatoes & Sirloin Steak?
Calories: 833, Carbs: 80 grams, Fat: grams, Protein: 53.2 grams, Sugar: 24.7 grams, Salt: 688 grams
How do I prepare Lyonnaise Potatoes & Sirloin Steak?
CRISPY POTATOES: When the potatoes are cooked, return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry ½ the boiled potatoes and the onion until starting to brown and char, 4-5 minutes (shifting occasionally). Add the remaining potato, another drizzle of oil, and another knob of butter. Lower the heat slightly and fry until the onion is golden and the potato is starting to crisp, 5-10 minutes (shifting occasionally). BOIL THE POTS: Place the potato into a pot of salted water. Bring to a boil and simmer until soft, 4-5 minutes. Drain and set aside. STUNNING SALAD: In a small bowl, combine the lemon juice, the mustard, a drizzle of oil, and seasoning. Toss through the leaves, the sun-dried tomatoes, the peppers, and the ½ the hard cheese. Set aside. BASTE THE STEAK: Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. SERVICE, PLEASE!: Plate up the tender steak slices and side with the lyonnaise potatoes. Place the mustard-dressed salad alongside and garnish with the remaining cheese. Delish, Chef! CHARRED PEPS: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper until lightly charred, 3-4 minutes (shifting occasionally). Season, remove from the pan, and set aside.
What should be prepared from my kitchen to make Lyonnaise Potatoes & Sirloin Steak?
Baby Potatoes, Beef Sirloin, Bell Pepper, Bell Peppers, Dijon Mustard, Green Leaves, Italian-style Hard Cheese, Lemon Juice, NOMU One For All Rub, Onion, Onions, Sun-Dried Tomatoes
How many calories does Lyonnaise Potatoes & Sirloin Steak have?
833 calories
How much fat content does Lyonnaise Potatoes & Sirloin Steak have?
grams
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