Sirloin and Shallot Pan Sauce
with Garlic Bread and Spicy Roasted Broccoli
- Soy
- Wheat
- Milk
A drizzle of buttery pan sauce takes perfectly-cooked steaks from good to mind-blowing. After the meat is seared, we utilize those precious pan drippings to create a silky, aromatic sauce that’s beefed up with rich broth, finely chopped shallot, and a pat of butter. It’s all served with garlic bread and spicy roasted green beans for a complete (and dare we say elegant?) meal.
Ingredients
1 unit
Shallot
8 ounce
Broccoli Florets
2 clove
Garlic
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
10 ounce
Sirloin Steak
1 unit
Beef Stock Concentrate
1 teaspoon
Chili Flakes
Not included in your delivery
1 tablespoon
Vegetable Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Halve, peel, and finely chop shallot. Mince or grate garlic. Halve demi-baguette lengthwise.
Toss broccoli on baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on top rack until browned and just crispy at the edges, 10-12 minutes (we’ll add garlic bread to the baking sheet then).
Meanwhile, pat steak dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a medium pan over medium-high heat. Add steak and cook until browned and cooked to desired doneness, 3-6 minutes per side. Turn off heat; remove from pan and set aside to rest.
Meanwhile, in a small microwave-safe bowl, combine 1 TBSP butter (2 TBSP for 4 servings) and garlic. Microwave until slightly softened, about 10 seconds. Spread onto cut sides of demi-baguette; season with salt and pepper. Add to baking sheet with broccoli and return to oven until lightly toasted, 3-4 minutes. (For 4 servings, place on a second baking sheet and toast on middle rack). TIP: If broccoli is finished before garlic bread is browned, remove from baking sheet.
Heat a drizzle of oil in pan used to cook steak over medium heat. Add shallot and cook, stirring, until softened, 1-2 minutes. Stir in stock concentrate and ¼ cup water (⅓ cup for 4 servings). Bring to a simmer and cook, scraping up any browned bits from bottom of pan, until reduced by half, 2-3 minutes. Turn off heat; stir in 1 TBSP butter until melted. Season with salt and pepper.
Divide steak, broccoli, and garlic bread between plates. Top steak with sauce. Sprinkle broccoli with chili flakes (to taste).
