Carnivello AAA Baseball Sirloin Steak with Caramelized Onions & Yukon Gold Mashed Potatoes

Carnivello's fire-seared AAA Top Sirloin “Baseball” steaks , crowned with red-wine onions and set on "Yukon Gold" mashed potatoes with applewood bacon-sautéed spinach. Simple method, ruthless heat, steakhouse finish—blue cheese optional, bragging rights not. (Serves 2)

Carnivello AAA Baseball Sirloin Steak 

• 2 Carnivello AAA Baseball Sirloin Steaks
• 1 to 2 tbsps coarse sea salt
• 1 to 2 tbsps freshly cracked pepper
• Cooking oil (canola preferred for high heat)

Execution:

• Defrost Carnivello's AAA Sirloin Baseball steaks (preferably overnight in the fridge)
• Pat dry steaks and leave uncovered at room temperature for 1 to 2 hours
• Preheat oven to 450°F (232°C)
• Prior to cooking steaks, season aggressively with sea salt and cracked pepper
• Heat your "oven safe" stainless steel or cast-iron pan on high 
• Ensure the oil is smoking hot
• Sear steaks 2 minutes per side (do not touch).  Aim for a golden brown finish
  
• Transfer pan to preheated oven: cook to preference

The crust lives and dies by heat and restraint. Get the pan ripping hot so the steak browns, not steams. Then leave it alone—constant contact with the surface is how you hit that PERFECT seared crust on the steaks.

Oven time guideline:

• 8 minutes for rare after initial 2 minute sear
• 9 minutes for medium rare
• 10 to 11 minutes for medium
• Remove from oven and cover in foil.  Let steaks sit for half the time they spent in the oven (e.g. 4 minutes covered for rare)

Caramelized Onions

• 1 large sweet onion thinly sliced (julienne)
• 2 to 3 tbsps unsalted butter
• Salt and pepper to taste
• Optional: red wine

Execution:

• Heat a stainless pan until nearly smoking
• Add unsalted butter
• Add the thinly sliced julienned sweet onions
• Shower onions with salt  and pepper and let them sweat
• Cover and drop to medium-low heat
• Let them collapse and slowly brown, stirring every 10–15 min to avoid scorching—about 30 to 45 min to deep amber and preference
• Optional: Deglaze with red wine, reduce to a glossy jam, and adjust seasoning. Don’t rush; color equals flavor.

Velvet Mashed Potatoes

• 1/4 cup unsalted butter
• 1/4 cup sour cream 
• 1/4 cup whipping cream
• 3 to 4 medium to large "Yukon Gold" potatoes
• Salt to preferred taste
• Salt and pepper to taste
• Optional: red wine

Execution:

• Wash the potatoes but skip the peeler.  Skin-on adds texture and a rustic finish
• Dice potatoes into evenly sized cubes
• Place potatoes in a pot of cold water, bring to a boil until fully tender (borderline overdone)
• Drain and steam off moisture, then return to the warm pot.
• While hot, add cream, butter, sour cream, and a pinch of salt. Combine, don’t whip—overmix turns gluey
• Mash just to creamy with a handheld masher. Taste, salt to finish

Sautéed Spinach & Bacon

• 2 to 3 cups of baby spinach
• 6 to 8 slices of applewood smoked bacon

Execution:

• Wash the baby spinach thoroughly
• Dice bacon into very small cubes, place in a preheated HOT pan
• Render bacon until crisp
• Drop heat to medium, add baby spinach and sauté 
• Once spinach is wilted (2 to 3 minutes) removed from heat.
• Optional: sauté spinach with bacon fat for extra flavor 

The FINALE

Now that all the ingredients are complete and ready for plating - spoon a bed of rustic Yukon mash, nest the sautéed spinach, and crown with the AAA Baseball Sirloin. Top with caramelized onions and finish with crumbled or sliced blue cheese. This is one of our favorite weekend treats, we hope you enjoy!