This recipe comes to Fork & Stave from Birmingham’s own Dan Gavin. Dan’s Instagram feed (@iamdangavin) is filled with amazing pictures of his culinary creations. In the following recipe, he utilizes fresh ingredients to produce a meal with an outstanding depth of flavor.
Chipotle & Orange Seared Sirloin with Potato & Black Eyed Pea Salad
By: Dan Gavin
8-10 Petite Red Potatoes Cubed
2 Top Sirloin Steaks
1 Cup Black Eyed Peas (Fresh)
1 Tbs Brown Mustard Seeds
4 Tbs Coconut Oil
2 Tbs Champagne Vinegar
1 Tbs Hot Honey Mustard or Dijon
Chipotle Orange Sea Salt*
Freshly Ground Pepper
* I purchased this from my local Whole Foods, made by Beautiful Briny Sea.
Start by taking the steak out and coating with the Chipotle Sea Salt mix. Make sure to get a lot of the seasonings and not just salt. Press into the steak and thoroughly cover, let stand and come to room temperature.
Preheat Oven to 375. In a mixing bowl, mix together 1 1/2 Tbs of the melted coconut oil, potatoes, and peas. Once thoroughly coated, spread out on a rimmed baking sheet. Cook for 45 minutes and scrape off pan ever so often. After 45 minutes, turn the oven up to 400 and cook for 15 more minutes or until potatoes are golden brown and cooked through.
After turning the oven up to 425 for the potatoes, heat 1 1/2 Tbs coconut oil in a skillet. Once hot, add steaks and let sit untouched. After 5 minutes turn steaks and let sit. Cook for another 4-5 minutes. Remove steak from heat and let stand for 5-8 minutes. (I like my steak fairly rare)
While the steak is resting, add 1 tbs of coconut oil, mustard seeds and vinegar to a small skillet. Cook until mustard seeds start to pop. Remove from heat and mix in the mustard. Add more vinegar if needed. Set aside.
Remove potatoes from oven when finished and add to mixing bowl, pour mustard seed mixture and toss to coat. Add salt and pepper to taste.
Place potatoes in a small pile on plate, slice steak into strips and lay around potatoes and serve.