HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSeared Sirloin Steak
Seared Sirloin Steak

Seared Sirloin Steak

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

Family Feast
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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
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

24 ounce

Yukon Gold Potatoes

8 unit


½ ounce


2 tablespoon


28 ounce

Sirloin Steak

2 unit

Beef Demi-Glace


4 tablespoon

Garlic Herb Butter


8 tablespoon

Sour Cream


1 teaspoon

Chili Flakes

Not included in your delivery

4 teaspoon

Vegetable Oil

2 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4142 kJ
Calories990 kcal
Fat65 g
Saturated Fat31 g
Carbohydrate63 g
Sugar22 g
Dietary Fiber9 g
Protein42 g
Cholesterol225 mg
Sodium750 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.
Utensilsarrow down iconarrow down icon
Large Pot
Baking Sheet
Large Pan
Paper Towel
Potato Masher
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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 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.


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.