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Pan-Seared Sirloin Tips with Goat Cheese Potatoes


Rachael Ray Magazine

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Rate this recipe 4.5/5 (6 Votes)


  • 2 slices bacon
  • 4 russet potatoes (8 oz. each) -- scrubbed, dried and pricked with a fork
  • 4 ouncesgoat cheese
  • 1/4 cupwhole milk
  • 3 scallions, chopped
  • Salt and pepper
  • 1 tablespoonvegetable oil
  • 4 sirloin tip steaks (3/4-inch thick, about 6 oz. each)


Preparation time 20mins
Cooking time 95mins
Adapted from


Step 1

Preheat the oven to 425 degrees . In a large heavy skillet (preferably cast- iron), crisp the bacon over medium heat for 8 minutes. Transfer to a paper towellined plate; crumble once cooled.
2. Bake the potatoes until skins are crisp, about 1 hour. Let sit until cool enough to handle.
3. Preheat the broiler. Cut a deep X into the top of each warm potato; squeeze the sides to push the flesh out. Scrape the flesh into a bowl, leaving a thin layer attached to the skin. Mash the potatoes, then mix in the goat cheese, milk and two-thirds of the scallions; season. Spoon the mixture into the skins; transfer to a baking dish.
4. Wipe the skillet used for the bacon clean and heat it over medium-high heat; swirl in the oil. Season the steaks; sear, flipping halfway through, 6 minutes for medium- rare. Let rest 5 minutes.
5. Meanwhile, brown the potatoes under the broiler for 1 to 2 minutes. Garnish with the remaining scallions and the bacon. Serve with the steaks.


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