Sirloin Steak with Tomatoes and Garlic for 1 Double for 2
Treat yourself to a restaurant-quality dinner with this succulent Sirloin Steak with Tomatoes and Garlic, perfect for a solo indulgence or easy to double for two. This recipe features a beautifully seared sirloin steak, basted with butter, garlic, and thyme for an irresistible depth of flavor. Paired with blistered cherry tomatoes cooked until tender and sweet, it’s a one-pan meal that’s as easy to make as it is impressive. Ready in just 25 minutes, this recipe is ideal for busy weeknights or a special date night at home. With fresh ingredients and minimal effort, you’ll have a perfectly cooked steak bursting with savory, garlicky goodness in every bite. Don’t forget to drizzle those flavorful pan juices over the top for the ultimate finishing touch!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 oz sirloin steak
- 1 cup cherry tomatoes
- 2 pieces garlic cloves
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 2 sprigs fresh thyme
- 0.5 tsp salt
- 0.5 tsp black pepper
Instructions
Remove the sirloin steak from the refrigerator and let it sit at room temperature for 20-30 minutes before cooking. This ensures even cooking.
Season the steak generously with salt and black pepper on both sides. Set aside.
Preheat a cast-iron skillet over medium-high heat. Add 1 tablespoon of olive oil and heat until shimmering.
Add the steak to the skillet and sear for 3-4 minutes on the first side, without moving it, to develop a nice crust. Flip and sear for another 3-4 minutes on the other side.
Reduce the heat to medium. Add the butter, minced garlic cloves, and thyme sprigs to the skillet. Spoon the melted butter over the steak continuously for 1-2 minutes (basting) to enhance the flavor.
Check the internal temperature of the steak using a meat thermometer. For medium-rare, it should read 130°F (54°C). Adjust cooking time as needed for your desired doneness.
Once cooked to your preference, transfer the steak to a plate and cover loosely with foil. Allow it to rest for 5-7 minutes.
While the steak rests, return the skillet to medium heat. Add the remaining olive oil and the cherry tomatoes. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and blister. Season lightly with salt and pepper.
Serve the cooked steak on a plate with the roasted cherry tomatoes and garlic on the side. Drizzle any remaining pan juices over the dish for extra flavor.
Nutrition Facts
Calories |
885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 217 mg | 72% | |
| Sodium | 2013 mg | 88% | |
| Total Carbohydrate | 9.0 g | 3% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.9 g | ||
| Protein | 65.5 g | 131% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 79 mg | 6% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1094 mg | 23% | |
*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.
