Recipes
Sirloin with Potatoes
4 Servings
40 Minutes
INSTRUCTIONS
- Mix all the ingredients and wrap them in paper, forming a cylinder. Refrigerate while you make the other components.
- On the Instant Vortex control panel, press Bake, set time to 30 Minutes (or until a knife slices through easily) and the temperature to 390°F (200°C) for meat cooked to medium doneness. Press Start.
- While the meat is cooking, wrap in foil to keep it from getting cold.
- Serve butterflied topped with the mixture of sour cream, chives, salt and pepper.
- On the Instant Vortex control panel, press BAKE, then set time to 10 Minutes and temperature to 390°F (200°C) for meat cooked medium. Press Start.
- Rub the pieces of meat with olive oil, salt and pepper.
- Once prompted to Add Food., open the basket and put in the meat. Close.
- Once Turn Food appears on the display, remove the basket from the Instant Vortex and turn over. Reinsert the Instant Vortex basket and close.
- Serve immediately with the butter cut into disks.
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About the chef
Lorena Salinas
Lorena Salinas is the chef and creator behind Cravings Journal, a food blog where she shares her passion for creating delicious, comforting recipes. Born and raised in Lima, Perú, Salinas grew up surrounded by her mother's love for cooking and entertaining, which planted the seeds for her own culinary journey. After earning a Bachelor’s degree in Business Studies and moving to Chile for work, she began cooking for herself and discovered her passion for it. Inspired to pursue her love for food, Salinas moved to London to study as a chef and started Cravings Journal during her time there. What began as a small project has grown into a popular blog, with recipes that reflect the dishes she loves and would happily eat every day. Salinas now lives in Chile with her boyfriend Javier, her dog Pepper, and Joe, her sourdough starter. In addition to developing recipes for her blog, she works as a food photographer and stylist, collaborating with brands and cookbooks. Her greatest joy comes from knowing that her recipes become part of her readers' daily lives and celebrations, making her feel like she’s sitting at the table with them.
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