Pan-Seared Steak Tips with Roasted Potatoes and Horseradish Cream

By lorik

Use potatoes that are 1 to 2 inches in diameter. Use refrigerated prepared horseradish, not the shelf-stable kind, which contains preservatives and additives. Sirloin steak tips are often sold as flap meat.

Ingredients

• ½ cup sour cream
• ¼ cup prepared horseradish
• Salt and pepper
• 1 ½ pounds small Yukon Gold potatoes, halved
• 2 tablespoons vegetable oil
• 2 pounds sirloin steak tips, trimmed and cut into 2-inch pieces
• 2 tablespoons minced fresh chives

Details

Servings 4
Preparation time 30mins
Cooking time 60mins
Adapted from

Preparation

Step 1

1. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Combine sour cream, horseradish, ½ teaspoon salt, and ¼ teaspoon pepper in bowl; set aside.

2. Toss potatoes, 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper together on rimmed baking sheet. Arrange potatoes cut side down on sheet and roast until tender and bottoms are well browned, about 25 minutes.

3. Meanwhile, pat steak dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steak and cook until browned on all sides and meat registers 120 to 125 degrees (for medium-rare), about 7 minutes. Serve steak with potatoes and horseradish cream, sprinkled with chives.