Sage & Rosemary Salt Crusted Top Sirloin & Lemon Roasted Potatoes and Asparagus
Author
Chef Mandy Tanner
Servings
4
Prep Time
5 minutes
Cook Time
45 minutes
Protein
45g/servings
Creating a steakhouse dinner at home on a weeknight is easier than you think. This recipe uses rich American Wagyu Gold Grade 6 oz Top Sirloin Steaks, and SRF x Jacobsen Salt Co. Sage and Rosemary Salt to create the perfect crust when cooked in cast iron. Start by preparing the lemony roasted potatoes and while they cook in the oven, season the steaks and let them come to room temperature. Start cooking the steaks after the potatoes have roasted for 20 to 30 minutes and everything will be done at the same time. Cook the asparagus in the oven or on the stove top while the steaks rest. Weeknight cooking, made easier.
Ingredients
Sage & Rosemary Salt Crusted Steaks
-
4 SRF Gold Grade Top Sirloin Steaks 6 oz
- 1 Tbsp SRF x Jacobsen Salt Co. Sage and Rosemary Salt
- 1 Tbsp avocado oil, or other high-heat cooking oil
- 2 Tbsp butter
Lemon Roasted Baby Gold Potatoes
- 24 oz (1 ½ lb) baby gold potatoes, quartered
- ½ cup chicken broth
- ¼ cup olive oil
- Juice of 1 large lemon
- 1 tsp SRF x Jacobsen Salt Co. Sage and Rosemary Salt
- Fresh parsley, for serving, optional
Asparagus
- 1 lb asparagus, woody ends trimmed
- 2 Tbsp olive oil, or avocado oil
- ½ tsp SRF x Jacobsen Salt Co. Sage and Rosemary Salt
Directions
Prepare the Lemon Roasted Potatoes; Preheat the oven to 400°F.
Place the potatoes in a roasting pan or glass baking dish. In a glass measuring cup, combine the chicken broth, olive oil and lemon juice, and whisk to combine. Pour over the potatoes, then season the potatoes with SRF x Jacobsen Salt Co. Sage and Rosemary Salt.
Place the roasting pan with the potatoes in the oven and roast for 30 minutes. Then stir with a spatula wooden spoon and continue cooking until golden brown and most of the liquid has been absorbed, about 15 minutes.
Meanwhile, prepare the Sage and Rosemary Salt Crusted Steaks; Season the steaks on all sides using SRF x Jacobsen Salt Co. Sage and Rosemary Salt. Let the steaks sit at room temperature while the potatoes roast for 20 to 30 minutes.
When ready to cook the steaks; Preheat a cast iron skillet over medium heat and add the oil and the steaks. Cook until a nice crust forms on the first side, 4 to 5 minutes, then flip the steaks. Continue cooking for 1 to 2 minutes, then add the butter. Carefully baste the steaks with the butter, until the steaks have reached desired doneness, 128 to 130°F for medium-rare. Remove the steaks from the pan and let rest for at least 5 minutes.
Prepare the asparagus; If cooking in the oven, place the asparagus on a small rimmed baking sheet and drizzle with olive oil and season with SRF x Jacobsen Salt Co. Sage and Rosemary Salt. Place the baking sheet in the oven and cook until the asparagus is tender but still crisp, 8 to 15 minutes depending on the thickness. Alternatively, place the asparagus in the cast iron pan over medium heat, drizzle with olive oil and season with SRF x Jacobsen Salt Co. Sage and Rosemary Salt, and cook, stirring or tossing occasionally until tender and bright green, 3 to 6 minutes.
Remove the potatoes from the oven and transfer to a serving dish. Top with fresh parsley, and serve with asparagus and the steaks. Enjoy!
Recipe Note
Author Bio
Chef Mandy Tanner is a trained chef and influencer, known for her vibrant food photography and passion for high-quality ingredients. A graduate of the French Culinary Institute, she blends culinary expertise with a love for food styling. Mandy shares her recipes and cooking tips on her blog, helping home cooks master everything from holiday hams to backyard barbecue.