Sirloin and Sherry-Shallot Sauce
with Garlic Parmesan Potato Clusters and Roasted Green Beans
A totally real, verified fact that we just made up: people who cook fancier weeknight dinners are more likely to receive a compliment from a stranger, meet their celebrity crush, and/or win the lottery. They’re also guaranteed to be rewarded with a delicious, steakhouse-quality meal without leaving the comforts of their own kitchen. Case in point: this seared sirloin drizzled in a deluxe, sherry vinegar-spiked pan sauce with crispy, cheesy potato rounds, and a heap of roasted green beans.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Shallot
24 ounce
Yukon Gold Potatoes
12 ounce
Green Beans
2 teaspoon
Garlic Powder
½ cup
Parmesan Cheese
(Contains: Milk)
28 ounce
Sirloin Steak
5 teaspoon
Sherry Vinegar
2 unit
Beef Stock Concentrate
4 tablespoon
Sour Cream
(Contains: Milk)
Not included in your delivery
4 teaspoon
Vegetable Oil
13 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust racks to middle and top positions and preheat oven to 450 degrees. Wash and dry all produce. Halve, peel, and finely chop shallot. Slice potatoes into ¼-inch-thick rounds (no need to peel).
Lightly oil a baking sheet. In a large bowl, combine potatoes, 4 TBSP olive oil, garlic powder, and a couple large pinches of salt and pepper; toss until potatoes are completely coated. Arrange potatoes on prepared sheet into clusters (about 6 slightly overlapping slices each). Roast on middle rack for 10 minutes.
Meanwhile, toss green beans on a second baking sheet with a drizzle of olive oil, salt, and pepper. Once potatoes have roasted 10 minutes, remove from oven and sprinkle with Parmesan. Return to middle rack and place green beans on top rack. Roast until potatoes are tender, cheese is lightly browned, and green beans are tender, 12-15 minutes.
While green beans 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 to desired doneness, 4-6 minutes per side. Turn off heat; transfer to a cutting board to rest. Wipe out pan.
Heat a drizzle of oil in same pan over medium heat. Add shallot and cook, stirring, until softened, 1-2 minutes. Pour in vinegar; simmer until reduced by half, 15-30 seconds. Stir in ⅓ cup water and stock concentrates. Simmer until thickened, 2-3 minutes. Turn off heat. Stir in sour cream and 2 TBSP butter. Season with salt and pepper.
Slice steak against the grain. Divide potato clusters, green beans, and steak between plates. Top steak with sauce and serve.
