Cherry Balsamic Sirloin
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Cherry Balsamic Sirloin

Cherry Balsamic Sirloin

with Herby Fingerling Potatoes & Roasted Brussels Sprouts

Steak dinner as you know it has officially been fancified with French flavors. Le menu: Seared sirloin drizzled with a savory-sweet pan sauce. Roasted, Herbs de Provence-scented fingerlings. Tender Brussels sprouts and tangy, balsamic-roasted shallots. Beat that, Paris bistro!


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

Total Time35 minutes
Prep Time10 minutes


serving amount

12 ounce

Fingerling Potatoes

1 tablespoon

Herbes de Provence

1 unit


5 teaspoon

Balsamic Vinegar

8 ounce

Brussels Sprouts

14 ounce

Sirloin Steak

1 ounce

Dried Cherries

1 unit

Cherry Jam

1 unit

Beef Demi-Glace

(Contains Milk)

Not included in your delivery

5 teaspoon

Olive Oil

2 teaspoon

Cooking Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories830 kcal
Fat40 g
Saturated Fat16 g
Carbohydrate73 g
Sugar32 g
Dietary Fiber9 g
Protein47 g
Cholesterol155 mg
Sodium560 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.


Baking Sheet
Aluminum Foil
Large Pan
Paper Towel


Prep Potatoes

• Adjust racks to middle and top positions and preheat oven to 450 degrees. Wash and dry produce. • Halve potatoes lengthwise. Toss on a baking sheet with a large drizzle of olive oil, 1 tsp Herbes de Provence (2 tsp for 4 servings), salt, and pepper. (Use the rest of the Herbes de Provence as you like.) Arrange potatoes cut sides down.

Roast Potatoes & Shallot

• Halve, peel, and thinly slice shallot. Toss on a piece of foil with a drizzle of olive oil, half the vinegar (you’ll use the rest later), salt, and pepper. Cinch into a packet and place on sheet with potatoes. • Roast on middle rack until potatoes and shallot are tender, 20-25 minutes.

Roast Brussels Sprouts

• Meanwhile, trim and halve Brussels sprouts lengthwise. Toss on a second baking sheet with a large drizzle of oil, salt, and pepper. Arrange cut sides down. • Roast on top rack until tender and slightly crispy, 18-22 minutes.

Cook Steak

• While veggies roast, pat steak* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of olive oil in a large pan over medium-high heat. Add steak and cook to desired doneness, adding 1 TBSP butter to pan after flipping, 3-6 minutes per side. • Turn off heat; transfer to a cutting board to rest.

Make Pan Sauce

• Heat a drizzle of olive oil in same pan over medium-high heat. Add cherries and cook until slightly softened, 30 seconds. • Stir in jam, demi-glace, remaining vinegar, ¼ cup water (1⁄3 cup for 4 servings), and any resting juices from steak. Simmer until thickened, 3-5 minutes. • Turn off heat and stir in 1 TBSP butter until melted. Season with pepper.

Finish & Serve

• Toss together roasted Brussels sprouts and shallot (along with any roasting juices from foil packet). • Thinly slice steak against the grain. • Divide veggies, steak, and potatoes between plates. Top steak with pan sauce and serve.