Chargrilled Sirloin with Mash and Salsa Verde
Elevate your dinner game with this irresistible Chargrilled Sirloin with Mash and Salsa Verde, a perfect balance of bold flavors and comforting textures. Juicy, perfectly seared sirloin steaks seasoned with salt and pepper are paired with velvety mashed potatoes, enriched with butter and milk for ultimate creaminess. The star of the dish is the vibrant salsa verde—a zesty blend of parsley, cilantro, and mint, brightened with lemon juice, capers, and red wine vinegar, creating a fresh and herbaceous finish. Ready in just 50 minutes, this easy yet impressive recipe is ideal for a quick weeknight treat or a special dinner for two. Serve it up for a restaurant-quality meal that’s sure to impress. Perfect keywords: "chargrilled sirloin," "salsa verde recipe," "creamy mashed potatoes," "easy steak dinner," "weeknight steak recipe."
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Recipe Information
Ingredients
- 2 pieces Sirloin steaks
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 500 grams Potatoes
- 50 grams Butter
- 100 milliliters Milk
- 30 grams Flat-leaf parsley
- 30 grams Cilantro
- 15 grams Mint leaves
- 1 tablespoon Capers
- 1 piece Garlic cloves
- 1 tablespoon Red wine vinegar
- 4 tablespoons Extra virgin olive oil
- 1 tablespoon Lemon juice
Instructions
Take the sirloin steaks out of the fridge 30 minutes before cooking to bring them to room temperature.
Season the steaks with 1 teaspoon of salt and 1 teaspoon of ground black pepper, rubbing them evenly on both sides.
Peel and chop the potatoes into evenly sized chunks. Place them in a pot of cold water, add a pinch of salt, and bring to a boil over medium-high heat.
While the potatoes cook, prepare the salsa verde. Finely chop the parsley, cilantro, and mint leaves. Mince the garlic clove. Combine the herbs, garlic, capers, red wine vinegar, extra virgin olive oil, and lemon juice in a bowl. Mix well and season with a pinch of salt to taste. Set aside.
Check the potatoes after 12-15 minutes by piercing with a fork. If soft, drain them, then return to the pot over low heat to evaporate excess moisture.
Mash the potatoes using a potato masher or ricer. Add the butter and milk. Stir well until smooth and creamy. Season with salt to taste. Keep warm.
Heat a grill pan or cast-iron skillet over high heat. Add the olive oil and swirl to coat.
Sear the steaks for 2-3 minutes on each side for medium-rare (or adjust timing to desired doneness). Remove from the heat and let the steaks rest for 5 minutes on a cutting board, loosely covered with foil.
Plate the mashed potatoes, top with the rested sirloin steaks, and finish with a generous spoonful of salsa verde.
Serve immediately and enjoy your chargrilled sirloin with mash and salsa verde!
Nutrition Facts
Calories |
980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 1351 mg | 59% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 4.8 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 156 mg | 12% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1515 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
