Parmesan Panko-Crusted Sirloin Steak
with Rosemary Potatoes & Mixed Greens Salad with Feta
- Milk
- Wheat
- Tree Nuts
Sirloin steak is coated in sour cream and a crispy Parmesan-panko crust, then shallow-fried until golden and cooked to your desired doneness. It's served alongside rosemary-roasted potatoes finished with freshly grated Parmesan, and a crisp mixed greens salad with halved tomatoes and feta, tossed in a bright lemon-Dijon vinaigrette.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Sirloin Steak
1 teaspoon
Dried Rosemary
½ cup
Feta Cheese
(Contains: Milk)
1 cup
Panko Breadcrumbs
(Contains: Wheat)
12 ounce
Potatoes
4 ounce
Heirloom Grape Tomatoes
5 teaspoon
Balsamic Vinegar
1 unit
Lemon
4 ounce
Mixed Greens
1 unit
Parmesan Cheese Block
(Contains: Milk)
2 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Dice potatoes into ½-inch pieces. Zest and quarter lemon. Halve tomatoes.
While potatoes roast, grate half the Parmesan into a small bowl. Add panko and a pinch of salt and pepper; stir to combine.
Pat sirloin steak dry with paper towels; season all over with salt and pepper. Evenly brush on all sides with sour cream. Mound panko mixture all over, pressing firmly to adhere.
Heat a ½-inch layer of oil in a large pan over medium-high heat. Add coated sirloin steak and cook until crust is crisp and golden and steak is cooked to desired doneness, 3-5 minutes per side. (TIP: Don’t overcrowd your pan! Cook in batches if necessary.)
Turn off heat; transfer to a paper-towel-lined plate.
While steak cooks, in a large bowl, whisk together lemon zest, vinegar, mustard, remaining garlic powder, 1 TBSP olive oil, a squeeze of lemon juice, salt, and pepper (2 TBSP olive oil and a big squeeze of lemon juice for 4 servings).
While lamb cooks, in a large bowl, whisk together lemon zest, vinegar, mustard, remaining garlic powder, 1 TBSP olive oil, a squeeze of lemon juice, salt, and pepper (2 TBSP olive oil and a big squeeze of lemon juice for 4 servings).
Divide sirloin steak, potatoes, and salad between plates. Grate remaining Parmesan over potatoes and salad. Serve with remaining lemon wedges on the side.
Divide lamb chops, potatoes, and salad between plates. Grate remaining Parmesan over potatoes and salad. Serve with remaining lemon wedges on the side.
