HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGarlic Herb Buttered Sirloin Steak
Garlic Herb Buttered Sirloin Steak

Garlic Herb Buttered Sirloin Steak

with Crispy Parmesan Potatoes and Roasted Baby Broccoli

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Carve into something special tonight: these sirloin steaks get a wallop of a dollop in garlic herb butter, which brings all the dairy richness you could want. Although there’s even more to be discovered when you consider the sides: baby red potatoes with a crispy Parmesan topping and garlicky sautéed baby broccoli. This is the sort of dinner that feels like a bona fide treat.


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

Total Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

6 ounce

Baby Broccoli

12 ounce

Baby Red Potatoes

¼ cup

Parmesan Cheese


2 clove


10 ounce

Sirloin Steak

2 tablespoon

Garlic Herb Butter


Not included in your delivery

4 teaspoon

Vegetable Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2971 kJ
Calories710 kcal
Fat46 g
Saturated Fat19 g
Carbohydrate36 g
Sugar4 g
Dietary Fiber7 g
Protein36 g
Cholesterol145 mg
Sodium400 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.
Utensilsarrow down iconarrow down icon
Large Bowl
Baking Sheet
Paper Towel
Aluminum Foil
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Trim bottom ends from baby broccoli stalks. Halve any thick stalks lengthwise, then cut baby broccoli into pieces 2-3 inches long. Halve potatoes, then place in a large bowl and toss with a drizzle of oil; season with salt and pepper.


Arrange potatoes cut-side down on a baking sheet. Roast on upper rack until just beginning to turn tender, 10-15 minutes. Remove potatoes from oven and flip on sheet. Sprinkle evenly with Parmesan. Return to oven and continue roasting until potatoes are fully roasted and cheese is crisp and browned, 8-10 minutes.


While potatoes roast, thinly slice 1 clove garlic; halve remaining clove. Pat steak dry with a paper towel, then rub all over with halved garlic clove. Season all over with plenty of salt and pepper


Around the time that potatoes have roasted 5 minutes, heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook until nicely browned on surface and center reaches desired doneness, 3-6 minutes per side. Transfer to a plate or cutting board, loosely cover with aluminum foil, and let rest until ready to serve. Pour out any excess oil in pan and wipe out any burnt bits.


Heat pan used for steak over medium heat. Add baby broccoli and 1 TBSP water. Cover pan and let steam 3 minutes. Uncover and increase heat to medium high. Add sliced garlic and a large drizzle of oil. Cook, tossing occasionally, until baby broccoli is browned and tender, 3-6 minutes more. Season with salt and pepper.


Divide steak between plates and dollop with garlic herb butter. Add baby broccoli and potatoes to the side. TIP: If any Parmesan fell onto the sheet while baking, sprinkle it over the potatoes.