Top Sirloin with purple mashed potatoes and green beans
Top sirloin is a leaner cut which means it can be a little chewy. It is also more of an economical cut too.
Since it can be chewy, a marinade with a decent amount of acidity helps to break down the fibers that hold it together.
1 cup balsamic vinegar
1/2 avocado oil
1 tbsp rosemary
1 tbsp garlic
1 tbsp minced onion
1 tbsp lemon juice
green onions for granish
1 pound purple potatoes from Oak Hill Acres
1 pound green beans, stems removed, from Oak Hill Acres
4 Tbsp butter
1/2 cup heavy cream
2 tsp salt
1. Combine all the ingredients for the marinade in a bowl or plastic bag.
Allow steaks to marinade for at least 8 hours and up to 24 hours.
2. Preheat your grill or cast iron to medium/high heat.
3. Wash and cut your potatoes. Add to a pot of water and bring to a boil.
4. Add enough oil to cover the bottom of the pan (if using) and add your steak.
5. Bring another small pot of water to a boil and add the beans. Once the water reaches a low boil again, cook for 4-5 minutes.
6. Flip your steak after about 5-6 minutes.
7. Once your potatoes are soft, drain water and place the potatoes back in the pot. Add the heavy cream, 2 tbsp butter and 1 tsp salt.
8. Once green beans are tender, drain off water and add back to pot. Add remaining butter and salt.