Sirloin Steak with Caramelized Garlic Cilantro Fries


  1. To prepare Compound Butter, place butter in a mixing bowl to reach room temperature. Prepare your jalapeño and lime zest and add to mixing bowl. Season mixture with salt and pepper then mix on low speed until all the ingredients are incorporated. Plastic wrap compound butter into a log and reserve in refrigeration to harden.
  2. To prepare Caramelized Butter, add blended oil to sauté pan, bring to temperature then caramelize peeled garlic.
  3. Remove garlic when tender and place on a paper towel to drain oil.
  4. To prepare fries, cut Yukon potatoes into ¼ inch sticks. Reserve cut potatoes in a brine of your desired sodium and water to sit submerged for 30 mins. Mince cilantro and reserve for finishing fries. Remove fries from brine, pat them dry. Place them in a fryer set to 350 degrees Fahrenheit, cook until golden brown, then remove and toss in a bowl with caramelized garlic, cilantro, juice of half a lime, salt, and pepper.
  5. To cook Steaks, cut sirloin flap into 10 oz. portions. Season sirloin steaks with salt and pepper then place on a high heat grill. When steaks come to desired temperature, remove from grill, and let rest before slicing across the grain.
  6. Plate each dish with a sliced sirloin steak topped with a medallion of compound butter and a tower of garlic cilantro fries.


  • 4 10 oz Braveheart® Sirloin Flap, portioned
  • 8 oz Nature's Best Dairy® Butter, Unsalted
  • 1 ea Peak Fresh Produce® Jalapeño Pepper(s), seeded and minced
  • 1 1/2 ea Peak Fresh Produce® Lime(s), juiced and zested
  • 3 tbsp Peak Fresh Produce® Cilantro, Fresh, minced
  • 6 ea Peak Fresh Produce® Yukon gold potatoes
  • 1 cup Peak Fresh Produce® Garlic, peeled
  • 3 tbsp Roma® 90/10 Canola EVOO
  • salt and pepper, to taste