Wednesday, March 14, 2012

Balsamic Sirloin with Sweet Potato Mash

This recipe is adapted form one of our favorite food magazines, Clean Eating.  What we loved about this recipe is it was gluten-free and flavorful!  The Balsamic reduction adds sweetness to the meat and pairs with the sweet potato mash perfectly.

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Balsamic Sirloin with Sweet Potato Mash
1/2 cup STAR Balsamic Vinegar
1/2 cup thinly sliced sweet onion
2 tsp Worcestershire sauce
1/2 tsp chile powder
1/2 tsp allspice
1 lb boneless sirloin steak, trimmed of fat
1 lb sweet potatoes, peeled and diced
1/2 cup skim milk
1/2 tsp sea salt
1 tsp STAR Grapeseed Oil
Fresh ground black pepper to taste
Fresh thyme for garnish, optional

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In a small bowl, combine STAR Balsamic Vinegar, onion, Worcestershire sauce, chile powder and allspice. In a large baking pan, add sirloin. Top with 2 tbsp of the vinegar mixture, turning several times to coat.  Marinate for 15 min, turning occasionally.

Meanwhile, fill a pot with 2 inches of water and set a steamer basket over top.  Please the potatoes in the basket and bring water to a boil. Cover. reduce heat to medium and steam until fork-tender, about 13min.  (If you do not have a steamer basket you can boil the potatoes)

After the potatoes are done, transfer them into a pot. Mash with a potato masher and mix in the milk, 1/4 tsp of salt.  Cover and set aside.

In a large nonstick skillet, heat the STAR Grapeseed Oil on medium-high. Remove sirloin from marinade and add to skillet. Discarding any leftover marinade. Cook the sirloin 4 minutes per side. Transfer to a cutting board and sprinkle with 1/8 tsp salt and pepper.

Add the remaining vinegar mixture to the skillet and bring to a boil on medium-high. Cook, constantly scraping the bottom and sides with a wooden spoon, for 1 to 2 minutes until reduced to about half.  Remove from heat. With a sharp knife, thinly slice the sirloin against the grain into about 16 slices. Ont he serving plates spoon the potatoes, place the sirloin and top the sirloin with the vinegar reduction. Garnish with thyme, if desired.


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