Seared Sirloin Steak

Name: Seared Sirloin Steak with Roasted Garlic Herb Butter, Chive Mashed Potatoes, and Honey Roasted Carrots
Total time: 40 min
Yield: 2
Cuisine: North America
Ingredients: 24 ounce Yukon Gold Potatoes; 8 unit Carrots; ½ ounce Chives; 2 tablespoon Honey; 28 ounce Sirloin Steak; 2 unit Beef Demi-Glace; 4 tablespoon Garlic Herb Butter; 8 tablespoon Sour Cream; 1 teaspoon Chili Flakes; 4 teaspoon Vegetable Oil; 2 tablespoon Butter; Salt; Pepper

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

Recipe Development TeamPublished on February 15, 2019

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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!

Allergens:

Milk

The quantities provided above are averages only.

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

Total Time40 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 2 people

24 ounce

Yukon Gold Potatoes

8 unit

Carrots

½ ounce

Chives

2 tablespoon

Honey

28 ounce

Sirloin Steak

2 unit

Beef Demi-Glace

(Contains: Milk)

4 tablespoon

Garlic Herb Butter

(Contains: Milk)

8 tablespoon

Sour Cream

(Contains: Milk)

1 teaspoon

Chili Flakes

Not included in your delivery

4 teaspoon

Vegetable Oil

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ 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.

Utensils

•Large Pot

•Baking Sheet

•Large Pan

•Paper Towel

•Potato Masher

Instructions

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.