It’s Father’s Day in the U.S. on Sunday, June 17, and Tagliata di Manzo con Patate in Padella (Pan-seared Sirloin & Pan-friend Potatoes) is the perfect dish to make for my dad, a true steak and potatoes man!
My dad’s favorite cut is top sirloin, controfiletto in Italian, because it’s nice and lean. In fact, it’s such a lean cut, searing the steak and keeping it rare will ensure that it is tender and flavorful. In true Italian style, tagliata is prepared with very few, yet complementary, high quality ingredients.
Tip: choose a potato variety that has less starch, such as New Potatoes or Yukon Gold. High starch potatoes, like Russet, won’t get crispy in the pan. In fact, you’ll end up with a starchy mush.
I love nothing more than cooking for my mom and dad because they appreciate homemade food even more than dining out. Food is definitely my love language, and cooking for my parents is a way to say thank you to all of their constant love and support.
Thank you dad for always being my #1 supporter, for always making me laugh, intellectual conversations, and for giving me a love of the great outdoors. I love you so much!
This recipe lets the steak be the star: sirloin pan-seared rare, dressed only in a drizzle of olive oil and sea salt, perfectly complemented by crispy pan-fried herbed potatoes.
- 2 lbs Top Sirloin approx. 1 inch thick, at room temperature
- Sea salt to taste
- Olive oil to drizzle
- 4 large potatoes (New Potatoes or Yukon Gold) *See notes
- 2 garlic cloves crushed
- 4-5 sage leaves
- 4 rosemary branches
- 2 cups dry white wine
- garlic powder to taste
- 1 liter vegetable broth
- 1/4 tsp tomato paste optional
- olive oil as needed
- salt to taste
Bring a large pot of water to a boil, and then add some sea salt (approximately 1 tbsp).
Peel the potatoes (if desired), and then dice them into 1/2 by 1 inch rectangles. They will cook more evenly if they are the same size.
Optional: Put the diced potatoes in the salted boiling water, and then remove them with a slotted spoon one minute after the water starts boiling again. This will also infuse them with a salty flavor.
Heat the vegetable broth either in the microwave, or over the stove in another pot (preferred).
Meanwhile, while boiling the potatoes, drizzle some olive oil so that it covers the bottom of a frying pan, and then sauté a smashed clove of garlic, the sage leaves, and rosemary branches over low heat.
Remove the garlic clove, raise the heat, and then add the diced potatoes. Once the water from the potatoes has evaporated, add the white wine and let it reduce.
After the white wine has reduced, add the boiling vegetable broth one ladle at a time, until all of the potatoes are soft, but still firm. If you're feeling brave, toss the potatoes in the pan, or gently flip them with a spatula.
Add another 1/3 cup of the broth, add salt if needed, and add a pinch (as desired) of garlic powder. You could add other spices such as chili powder, as desired. Add the 1/4 tbsp. of tomato paste, if desired, to enhance the potatoes golden color naturally.
Continue cooking the potatoes until they are golden, tossing them from time to time so they don't stick. If needed, add more olive oil to prevent sticking.
Once the potatoes are tender on the inside and crispy on the outside, lower the heat (don't cover), and prepare the meat.
Start with room temperature top sirloin. Place the dishes in the oven at 86 degrees Fahrenheit. (I know it sounds like a weird temperature, but trust us on this one...we'll use the oven later to rest the steak and you don't want the temperature to get over 100 degrees to keep it rare).
Heat a pan over the stove, cast iron if possible, over very high heat, until it is hot to the touch. While the pan is heating up, blot the steak with a paper towel to absorb any liquid. This will allow the steak to sear the moment it touches the pan (you should hear a sizzle).
Sear the steak in the pan, one to two minutes per side (depending on the thickness). Then turn it 45 degrees for another 1-2 minutes, and then repeat the process.
Wrap the steak in aluminum foil, and then let it rest for 5 minutes in the heated oven. This will ensure that it stays tender and juicy.
Take the steak out of the oven and cut it into approximately 1/2 inch slices, perpendicular to the grain so that it won't be chewy. The steak should be seared on the outside and hot, but rare on the inside.
Plate the steak and potatoes. Drizzle some high quality extra virgin olive oil over the steak, and sprinkle with some coarse sea salt and serve immediately.
Serve with a salad after the meal (Italian style) if desired.
*You want to choose a potato variety that has less starch, such as New Potatoes or Yukon Gold. High starch potatoes, like Russet, won't get crispy in the pan. In fact, you'll end up with a starchy mush.