Need some sirloin to recreate this recipe? Click here to order yours! We ship on Mondays & Tuesdays of each week.
Here at Shipley Farms we're aiming to teach you how to cook every cut of beef we sell! We all have a favorite cut of beef that we default to when we crave red meat, but learning to cook and eat less "glamorous" cuts is crucial to a sustainable and healthy diet. Our goal is to show you that you can make any cut of beef sing. So, we're starting with the sirloin.
The sirloin is a very well-known cut that has gotten a bad rap as of late. Shipley Beef sirloins are dry-aged for 14 days, which gives them a jump start over your meat isle sirloins before you even begin dressing or cooking them. We tested this new recipe over the weekend and it resulted in amazingly tender beef with great flavor. The secret? SALT!
When we think of salt, we typically think of it as a drying agent. However, this method creates a rapid brine effect which helps break down proteins and muscle fibers, resulting in perfectly tender beef!
Read on to get the full recipe:
Shipley Farms Dry-Aged Sirloin and Sweet Potato Skillet with Curry Aioli
Adapted from Modern Proper
Prep time: 1 hr
Cook time: 15 mins
Rest time: 8-10 mins
Total time: ~1.5 hrs
Serves about 4 people
- 2 lbs sirloin steak, cut into bite-sized pieces
- 4 tbsp olive oil
- 2-3 sweet potatoes, cubed
- 1 lb brussels sprouts, shaved (or your favorite roasting vegetable!)
- Garlic, minced
- 2 tsp salt
- Pepper to taste
For the aioli
- 1/4 cup Duke's
- Garlic powder
- 1-2 tbsp curry powder
- About an hour before you plan to start cooking, bring your thawed Shipley Beef sirloin out of the fridge. Using coarse sea salt (or kosher salt), season each side of your steak with around 1 tbsp of salt, using your fingers to gently work the salt into the surface of the beef. Then, place back in the fridge for 45 mins-1 hr and let the salt do its magic!
- While your sirloin is undergoing its rapid brine, chop up your sweet potato into uniform cubes. You can also go ahead and shave your brussels sprouts.
If you've never prepared brussels sprouts like this, I like to quarter each sprout and then use my hands to break apart the leaves where they naturally split. Shaving the brussels sprouts help them cook up nice and crispy in the oven. No one wants a soggy sprout...
- Once your veggies are ready, preheat your oven to 400 degrees and arrange sweet potatoes and brussels sprouts on a baking sheet in a single layer.
Try to leave some space between the veggies on the pan, as this also ensures they'll turn out perfectly crispy.
- Once preheated, roast your sheet pan veggies for 25-30 mins. If you shaved your sprouts pretty thin, you'll want to check them closer to 25 min mark to prevent over-crisping (AKA burning)
- Now, you can fetch your sirloin from the fridge. The first thing you'll want to do is rinse the sirloin off thoroughly. There should be no visible salt remaining.
- Once rinsed, cut your sirloin into bite-sized chunks and season with salt, pepper, and garlic (or your favorite steak seasonings!). Be sure to go easy on the salt, the flavors from your quick brine will remain after rinsing!
- Preheat your cast iron or grill with a bit of oil over Med-High heat. Once hot, cook your sirloin in batches, taking care not to over-crowd your pan or grill.
- Let the bites sear for 2 mins on each side, until well-browned. We aim for an internal temp of 125-130 degrees. Remove your sirloin bites from heat and allow them to rest for 8-10 mins.
- As your steak rests, combine your aioli ingredients in a bowl and stir until combined.
- Remove your veggies from the oven and add your steak bites. Drizzle with aioli (or serve on the side) and viola! You have a sirloin dish that your family will go nuts over.
If you try this one out, don't forget to show us how you did! You can email us at email@example.com or tag us on Facebook and Instagram @shipleybeef.