Bistro-Style Sirloin with New Potatoes

Jim Bathie
Here's a classic, high-protein meal. Boiling the potatoes whole kicks the Resistant Starch factor up several notches.

Resistant Starch: 2.3g

4 servings (serving size: 1 steak, 1 cup potatoes, 1 cup arugula, and 1 tablespoon sauce)


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1 1/2 pounds new potatoes
1 1/4 pounds lean sirloin, trimmed of visible fat
1/2 teaspoon salt, divided
Freshly ground black pepper, to taste
6 teaspoons olive oil, divided
1 large shallot, finely chopped (about 3 tablespoons)
1/2 cup dry red wine
4 cups arugula, divided


Prep: 10 Minutes
Cook: 25 Minutes
Total: 35 Minutes

1. Place potatoes in a large saucepan; cover with cold water. Bring water to a boil, and cook 15 minutes or until potatoes can be pierced with a fork. Drain and cool potatoes. Slice potatoes in half.

2. While potatoes cook, divide steak into 4 equal portions, and sprinkle with 1/4 teaspoon salt and freshly ground black pepper. Heat 2 teaspoons oil in a large heavy skillet over medium-high heat. Add steaks to pan, and cook 4–6 minutes per side or until a meat thermometer inserted into thickest part of the steak reads 160°. Transfer steaks to a plate, and keep warm.

3. Reduce heat to medium-low; add 2 teaspoons oil and shallot to pan. Arrange potatoes, cut sides down, in pan, and cook 5 minutes or until potatoes begin to brown.

4. Season with remaining 1/4 teaspoon salt and freshly ground black pepper. Transfer potatoes to a bowl, and keep warm.

5. Increase heat to medium-high. Add wine, and gently scrape pan to loosen browned bits. Add remaining 2 teaspoons olive oil, and cook until liquid is reduced by half. Place 1 cup arugula on each of 4 plates; divide steak and potatoes evenly. Top each serving with approximately 1 tablespoon sauce.

Created date

March 2011

Nutritional Information

Calories 400
Fat 13 g
Satfat 3 g
Monofat 7 g
Polyfat 1 g
Protein 35 g
Carbohydrate 30 g
Fiber 4 g
Cholesterol 60 mg
Sodium 390 mg