Sirloin with Potatoes


  • ½ cup (100g) unsalted butter
  • 1 tsp paprika
  • 1 zest of lemon
  • 1 tsp dried oregano
  • Salt and pepper
  • 1 garlic clove minced or finely grated
  • 2 lb(1 kg) potatoes
  • Sour cream to serve
  • Chopped chives green part only
  • Salt and pepper
  • 1 lb( 400g) sirloin cut into 2 pieces 2” (5 cm) thick
  • Salt and pepper
  • Olive oil
  • 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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