Creamy Garden Herb Sirloin Steak
with Roasted Carrots & Green Beans
- Milk
Ranch-seasoned sirloin steak is seared to your desired doneness, then topped with a velvety garlic cream sauce brightened with lemon zest and sour cream. Roasted carrots and tender green beans round out the plate. A squeeze of fresh lemon on the side ties the whole dish together with a clean, bright finish.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Sirloin Steak
12 ounce
Carrot
8 ounce
Green Beans
2 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Chicken Stock Concentrate
1 unit
Lemon
1 tablespoon
Ranch Spice
1 clove
Garlic
Not included in your delivery
teaspoon (tsp)
Salt
4 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Zest and quarter lemon. Mince or grate garlic. Trim green beans.
Toss carrots on one side of a baking sheet with a drizzle of oil, 1 tsp Ranch Spice (2 tsp for 4 servings), salt, and pepper (for 4 servings, spread carrots out across entire sheet). (You’ll use the rest of the Ranch Spice in the next step.)
Roast on top rack for 10 minutes (you’ll add more to the sheet then).
Meanwhile, pat steak* dry with paper towels; season all over with remaining Ranch Spice, salt, and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add steak; cook to desired doneness, 3-6 minutes per side for medium-rare. Turn off heat; transfer steak to a cutting board to rest. Wipe out pan.
Once carrots have roasted 10 minutes, remove sheet from oven. Carefully toss green beans on opposite side of sheet with a drizzle of oil, salt, and pepper. (For 4 servings, toss green beans on a second sheet; roast carrots on top rack and green beans on middle rack, swapping rack positions halfway through.)
Return to top rack and roast until carrots are browned and green beans are tender, 12-15 minutes more.
Heat a drizzle of oil in pan used for steak over medium heat. Add garlic and cook, stirring, until fragrant, 30 seconds. Whisk in stock concentrate, cream cheese, ⅓ cup water, and a squeeze of lemon juice (½ cup water for 4 servings). Cook, whisking, until thickened, 2-3 minutes.
Remove pan from heat. Whisk in sour cream, 1 TBSP butter (2 TBSP for 4), and a pinch of lemon zest until butter is melted and sauce is combined. Taste and season with salt and pepper.
Thinly slice steak crosswise.
Divide steak, carrots, and green beans between plates. Spoon sauce over steak. Serve with remaining lemon wedges on the side.
Thinly slice steak crosswise.
Divide steak, carrots, and green beans between plates. Spoon sauce over steak. Serve with remaining lemon wedges on the side.
