BBQ Steak & Cheddar Veggie Jumble
with Broccoli, Potatoes, Carrots & Sour Cream
- Milk
Forget that bottle of regular ol’ steak sauce! Here, you’ll pair juicy, pan-seared sirloin with a quick homemade version featuring BBQ sauce, Dijon mustard, and a touch of savory Worcestershire sauce. On the side, you’ll serve a jumble of cheddar-topped roasted veggies (we're talkin' carrots, broccoli, and potatoes), plus tangy scallion sour cream.
Ingredients
4.5 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Sirloin Steak
½ cup
Cheddar Cheese
(Contains: Milk)
4 tablespoon
BBQ Sauce
8 ounce
Broccoli
12 ounce
Fingerling Potatoes
1 tablespoon
Bold & Savory Steak Spice
1 tablespoon
Worcestershire Sauce
9 ounce
Carrot
2 unit
Scallions
1 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry produce.
-
Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Cut broccoli into bite-size pieces if necessary. Halve potatoes lengthwise. Trim and thinly slice scallions.
-
Pat steak* dry with paper towels and season generously all over with Steak Spice and salt.
-
Heat a large drizzle of oil in a medium pan (large pan for 4 servings) over medium-high heat. Add steak and sear, turning occasionally, until browned all over, 4-8 minutes.
-
Transfer steak to a baking sheet.
-
Toss carrots, broccoli, and potatoes on a second baking sheet with a large drizzle of oil, salt, and pepper.
-
Roast steak on middle rack to desired doneness, 8-12 minutes. Once steak is done, transfer to a cutting board to rest while you move onto the following step (resting your steak helps keep it juicy!).
-
Roast veggies on top rack until tender, 18-22 minutes.
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Meanwhile, in a small bowl, combine scallions, sour cream, half the garlic powder, salt, and pepper.
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In a separate small bowl, whisk together BBQ sauce, Worcestershire sauce, half the mustard (all for 4 servings), and remaining garlic powder.
-
Once veggies have roasted 18-22 minutes, remove sheet from oven and carefully push veggies together (still maintaining a single layer); sprinkle evenly with cheddar. Return to top rack until cheese melts, 1-2 minutes more.
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Thinly slice steak against the grain.
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Divide veggie jumble and steak between plates. Dollop scallion sour cream over veggies and top steak with as much Dijon BBQ sauce as you like. Serve with any remaining Dijon BBQ sauce on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tasty veggie jumble, especially with cheddar and sour cream. Some found the steak seasoning and BBQ sauce underwhelming or too salty.
- Ease of prep: Roasting times varied; some needed to microwave potatoes. Consider starting veggies earlier or cutting them smaller for even cooking.
- Suggestions: For tender results, salt-tenderize the steak before cooking. The meat sauce is optional; many preferred the steak's natural flavor.
- Portions: Generous vegetable servings received praise, though a few felt the steak portion was small for the premium price.
- Texture: Several found the sirloin tough or chewy, even when cooked to medium-rare. Consider marinating or using a meat tenderizer.
