March 25, 2022
Reverse Sear Sirloin with Fennel and Artichoke Salad
Reverse sear is an easy and foolproof way to get perfectly cooked steaks. Serve with a bright and briny salad of marinated artichoke hearts with shaved fennel and plenty of fresh parsley and a robust Italian soffritto seasoning.
Servings: 2
Calories: 501kcal
Ingredients
Steak
- 1 pound top sirloin beef feel free to use ribeye, flank, skirt, or hanger steak here – ribeye will have the most fat and top sirloin and flank will have the least
- salt and pepper to taste
- 1 tablespoon avocado oil divided
Salad
- 1/2 shallot sliced thin
- 1 small fennel bulb sliced thin
- 7 ounces marinated artichoke hearts quartered, half a 14 ounce can plus 2-4 tablespoons of the marinating liquid as needed for the dressing
- 2 tablespoons parsley minced
- 1 tablespoon soffritto seasoning blend see note
- salt and pepper to taste
Instructions
- Sprinkle the beef with salt and pepper, to taste and preheat the oven to 200ºF. Place steaks on a wire rack set into a rimmed baking sheet. Bake until the internal temperature of the steak is 115ºF, about 20-45 minutes for medium-rare. This will vary depending on the thickness of your steak (thicker steaks will take longer) and oven conditions so check its internal temperature.
- While steak cooks, combine all salad ingredients in a bowl and toss to combine. Set aside.
- Heat a cast iron pan over high heat as the steak is coming out of the oven. When hot, add the remaining tablespoon of avocado oil. Add the steak to the hot oil (it should sizzle immediately). Cook until steak is golden brown, about 1 minute. Flip and cook the other side the same way.
- Remove the steaks and serve with the reserved sauce. No need to rest a reverse seared steak.
Notes
Protein:Energy Quotient [calories]: 1.26
I like Trade Joes Italian Style Soffritto Seasoning Blend. You can also make your own:
- 1 tablespoon dried onion flakes
- 1 tablespoon dried tomato flakes
- 1/2 tablespoon dried red chili, chopped
- 1 teaspoon salt
- 1 teaspoon dried minced garlic
- 1 teaspoon dried red pepper flakes
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage leaves, crumbled
Nutrition Facts
Reverse Sear Sirloin with Fennel and Artichoke Salad
Amount per Serving
Calories
501
% Daily Value*
Fat
24
g
37
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Cholesterol
134
mg
45
%
Sodium
568
mg
25
%
Potassium
1337
mg
38
%
Carbohydrates
15
g
5
%
Fiber
6
g
25
%
Sugar
2
g
2
%
Protein
53
g
106
%
Vitamin A
1486
IU
30
%
Vitamin C
41
mg
50
%
Calcium
135
mg
14
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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