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Seared Sirloin Steak

Seared Sirloin Steak

with Garlic Herb Butter, Chive Mashed Potatoes, and Honey Roasted Carrots

Hankering for a plate of good ol’ steak and potatoes? We’ve got your back. This recipe takes the classics above and beyond with a few flavorful twists. There’s seared steak, creamy chive-flecked mashed potatoes, and honey-roasted carrots. And then there’s the pan sauce. Here, demi-glace and garlic herb butter mingle with the fond--the crispy bits and drippings left by the steak--to create a rich elixir you’ll want to drizzle over everything. And now you can!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time


serving amount

12 ounce

Yukon Gold Potatoes

4 unit


¼ ounce


1 tablespoon


14 ounce

Sirloin Steak

1 unit

Beef Demi-Glace

(Contains Milk)

2 tablespoon

Garlic Herb Butter

(Contains Milk)

4 tablespoon

Sour Cream

(Contains Milk)

1 teaspoon

Chili Flakes

Not included in your delivery

4 teaspoon

Vegetable Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)3682 kJ
Calories880 kcal
Fat67 g
Saturated Fat25 g
Carbohydrate63 g
Sugar22 g
Dietary Fiber9 g
Protein45 g
Cholesterol210 mg
Sodium780 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Baking Sheet
Large Pan
Paper Towel
Potato Masher


Prep and Cook Potatoes

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Peel and cut carrots diagonally into ½-inch-thick pieces. Thinly slice chives. Place potatoes in a large pot with enough salted water to cover by 2 inches. Boil until tender, about 15 minutes. Drain and return to pot

Roast Carrots

While potatoes cook, toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. Roast until tender and lightly browned at the edges, about 15 minutes. Drizzle with honey and return to oven until caramelized and golden brown, 5-7 minutes more.

Cook Steak

While carrots roast, pat steak dry with paper towels; season all over with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add steak and cook until browned and cooked to desired doneness, 3-6 minutes per side. Turn off heat; transfer to a cutting board to rest for 5 minutes. Wipe out pan.

Make Sauce

Add demi-glace and ¼ cup water to same pan. Stir over low heat until slightly reduced, 1-2 minutes. Add garlic herb butter and any resting juices from steak. Stir until butter has melted. Turn off heat; season with salt and pepper.

Mash Potatoes

Mash potatoes with a potato masher or fork until smooth. Reserve 1 TBSP chives; stir rest into mashed potatoes with sour cream and 2 TBSP plain butter. Season with salt and pepper.

Finish and Serve

Slice steak. Divide carrots, potatoes, and steak between plates. Spoon sauce over potatoes and steak. Sprinkle carrots with chili flakes (to taste). Garnish the plate with reserved chives.