Mexican Steak Tips with Crispy Potatoes
From Cook's Country
What’s the best way to get crusty steak and toasty potatoes on the table fast? We reduced the cooking time by parcooking the potatoes in the microwave and then browning them in the skillet used to sear the steaks. By the time the potatoes were golden, they were cooked through and seasoned with the flavorful beef drippings. A drizzle of cilantro-scallion oil added a bright finish to the rich meat.
- 2 pounds small red potatoes, quartered
- 7 tablespoons vegetable oil
- 3 tablespoons minced fresh cilantro leaves
- 2 scallions, minced
- 1 tablespoon white wine vinegar
- 1 garlic clove, minced
- 1 1/2 pounds sirloin steak tips, trimmed and cut into 2-inch pieces
- Salt and pepper
- 2 shallots, sliced thin
- 1. Microwave potatoes and 2 tablespoons oil in covered large bowl until edges of potatoes are translucent, 4 to 7 minutes. Whisk 3 tablespoons oil, cilantro, scallions, vinegar, and garlic together in medium bowl; reserve.
- 2. Meanwhile, pat steak dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown beef on all sides, 6 to 8 minutes. Transfer to plate and tent loosely with foil.
- 3. Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Cook potatoes and shallots until golden, 5 to 7 minutes. Drizzle steak with reserved cilantro oil and serve with potatoes and shallots.