Sirloin Steak With Loaded Baked Potato And Buttered Corn

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 50 min · Beef · gluten-free, high-protein

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Ingredients

• 2 1/2 lb (4 steaks) top sirloin steaks, 1 1/4 inch thick
• 4 large potatoes large russet potatoes
• 2 1/2 tbsp unsalted butter
• 1/4 cup sour cream
• 1/2 cup sharp cheddar, shredded
• 2 oz (4 slices) thick-cut bacon
• 2 scallions scallions
• 2 cups frozen sweet corn
• 1/2 tbsp olive oil
• 1 tbsp total kosher salt and coarse black pepper

Method (tap to check — screen stays awake)

1. Heat the oven to 425F. Scrub the potatoes, prick each a few times with a fork, rub with a little oil and salt, and bake directly on the rack for 55 to 65 minutes, until a knife slides in with no resistance.
2. While they bake, take the steaks out of the fridge and salt them generously on both sides. Let them sit on a rack at room temperature so the surface dries — a dry steak browns, a wet one steams.
3. Cook the bacon in a cold skillet over medium heat, 8 to 10 minutes, until it is crisp and the fat has rendered. Drain on paper towel, then crumble.
4. Wipe the skillet, add the olive oil, and get it ripping hot. Sear the steaks 4 to 5 minutes per side for medium-rare, pressing them flat for the first minute so the whole face makes contact. Pull them at 130F and rest 10 minutes before slicing across the grain.
5. Simmer the corn with 3 tablespoons of the butter and a big pinch of salt for 5 minutes, until it is glossy and the butter clings.
6. Split the hot potatoes lengthwise, fluff the insides with a fork, and load with the remaining butter, sour cream, cheddar, bacon, and sliced scallions. Serve each plate with a steak and a mound of corn.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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