Sirloin Steaks with Potatoes and Spicy Chili Butter

• 1/2 cup (1 stick) butter, room temperature
• 1/4 cup minced shallots
• 2 tablespoons minced seeded jalapeno chilies
• 2 onions, thinly sliced
• 3 russet potatoes, peeled, cut into 1/2-inch-thick rounds
• 1/4 cup chopped fresh Italian parsley
• 4 12-ounce sirloin strip steaks, trimmed
• Vegetable oil

1. Mix first 3 ingredients in small bowl.
2. Season with salt and pepper.
3. Spoon onto plastic wrap; roll into cylinder.
4. Cover; chill at least 3 hours or overnight.
5. Melt 2 tablespoons chili butter in heavy large pot over medium heat.
6. Add onions; saute until deep golden brown, about 25 minutes.
7. (Can be made 1 day ahead; cover and chill.)
8. Steam potatoes until tender.
9. Cool.
10. Melt 3 tablespoons chili butter in heavy medium skillet over medium heat.
11. Add potatoes; saute until golden brown, about 8 minutes.
12. Mix onions and parsley into potatoes.
13. Season with salt and pepper.
14. Sprinkle steaks with salt and pepper.
15. Brush 2 heavy large skillets with oil; heat over high heat.
16. Add 2 steaks to each skillet; cook to desired doneness, about 6 minutes per side for medium rare.
17. Rewarm potato mixture.
18. Spoon onto plates.
19. Top with steaks.
20. Slice remaining chili butter; arrange atop steaks.

butter, shallots, jalapeno chilies, onions, potatoes, fresh italian parsley, vegetable oil

Taken from www.epicurious.com/recipes/food/views/sirloin-steaks-with-potatoes-and-spicy-chili-butter-5716 (may not work)