Ginger-Hoisin Glazed Sirloin Filet with Chinese Mustard

Adapted from Cooking Light

I'm always looking for new steak marinades and this one caught my eye. I had picked up hoisin sauce at the grocery store, so that motivated me to give this one a try! It's got a great Asian flavor and is easy to whip up. I decided to throw in an extra kick with serving it along side the hot and spicy Chinese mustard!

• 1 1/2 tablespoons hoisin sauce
• 1 1/2 teaspoons grated peeled fresh ginger
• 1 1/2 teaspoons honey
• 1 tb lower-sodium soy sauce
• 1/4 teaspoon chili garlic sauce (such as Lee Kum Kee) or crushed red pepper
• 2 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
• Cooking spray
• 1/8 teaspoon salt
• Kame Hot Mustard (Chinese style)

Preheat the broiler to high. Whisk together the first five ingredients together in a bowl. Sprinkle the steaks with salt. Line the broiling pan with foil (for easy clean-up) and spray with cooking spray. Broil steaks 5 inches from heat for 2 minutes, and turn over. Broil 2 minutes; turn steaks over. Brush steaks with half of hoisin mixture; broil for 1 minute. Turn steaks over, and brush with remaining hoisin mixture; broil 2 minutes or until desired degree of doneness. Serve alongside some hot and spicy Chinese mustard!

Top Sirloin Filet with Loaded Mashed Potatoes

I decided to make dinner for Nick last night and went with top sirloin filet and I took a shot at loaded mashed potatoes. It was pretty yummy :)

Sirloin:
I just covered the filets with Worcestershire sauce and Montreal Steak seasoning, on both sides. I let it marinade for about 30 minutes. I used my cast iron skillet. Preheat oven to 500 (put cast iron in oven while it preheats). Once preheated, take out the cast iron and place over high heat on the stove, with the filets. I usually cook them a few minutes per side and then put them back in the oven a few minutes per side. I usually finish cooking them on the stove. These were pretty thick cuts of sirloin.

Smashed Potatoes:
I boiled about two handfuls of petite small potatoes in salt water. I used these potatoes because it is what I had on hand. Once tender, I drained and added about 3 tablespoons of butter and mashed with masher. I then added approximately 3/4 cup of sour cream and 1/4 cup of ranch dip that I had made Friday night. I then added salt and pepper. Once mixed together, I topped the potatoes with shredded cheddar, bacon and green onions. I eyeballed all of this, so take that for what it's worth!