Grilled Sirloin Bruschetta with Grilled Potatoes and Chive Creme Fraiche

Perfectly grilled top sirloin topped with cherry tomatoes, garlic, and basil served with grilled potatoes slices and chive creme fraiche.

Difficulty: Easy

Time: 30-35 minutes

This dish is Gluten-Free

Calories: 424 Fat: 18g Carbs: 26g Protein: 43g

In Italy bruschetta refers to the grilled bread the toppings sit on, but in the US, we commonly know bruschetta as a fresh tomato and basil salad tossed with olive oil, salt, pepper, and oftentimes fresh mozzarella. In this fun twist, instead of topping fresh bread with bruschetta, we top grilled sirloin steak, leading to a fresh, sweet, and delicious flavor combination.

Ingredients

Top sirloin

Russet potato

Cherry tomatoes

Basil

Garlic

Balsamic glaze

Chives

Sour cream

Featured Ingredient Partners:

russet potatoes: Hugh's Garden

cherry tomatoes: Hmong American Farmers Association (HAFA) - St. Paul, MN

Bias slice Cutting or slicing on a diagonal angle

Chiffonade To finely slice vegetables or herbs. Best done by stacking the leaves and rolling, then slicing.

Garnish To add decorative or savory touches to food.

Grill or foil lined sheet pan

Medium mixing bowl

Small mixing bowl

Step 1: MISE EN PLACE

Read through entire recipe before getting started. Pre-heat grill or oven to medium heat (400ºF). Wash and dry all the produce. Chiffonade basil leafs. Mince garlic. Slice cherry tomatoes in half. Rinse steak and pat dry. Bias slice chives.

Step 2: PREPARE THE POTATOES

Slice the potatoes into 1/4 inch disks. In a large bowl toss potatoes with 2 Tbsp. of olive oil, salt and pepper. Set aside.

Step 3: MAKE THE BRUSCHETTA

In a small bowl toss cherry tomatoes, basil, garlic, 1 Tbsp. of olive oil, salt and pepper. Set aside to marinate.

Step 4: MAKE CHIVE CREME

Mix chives, salt, pepper and sour cream, set aside.

Step 5: GRILL STEAKS AND POTATOES

Salt and pepper the steak. Place sirloin on hot grill cook for 3-4 min each side. Add potato slices to the grill and cook for 5 min each side or until golden brown and tender when pierced with a fork. If not using a grill, place your marinated potatoes on a foil lined baking sheet and roasted in the oven for 12 minutes. Flip potatoes and add steaks and roast for 8-10 minutes longer until steaks are medium rare. The USDA recommends cooking steaks to an internal temperature of 145ºF.

Step 6: PLATE YOUR DISH

Place one steak on each plate. Stack or shingle the potatoes slices. Top sirloin with tomato bruschetta and drizzle balsamic reduction. Top potatoes with chive creme. Enjoy!