Sirloin and Tangy Steak Sauce

Name: Sirloin and Tangy Steak Sauce with Crispy Green Beans and Rosemary Potatoes
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Baby Red Potatoes; ¼ ounce Rosemary; 2 clove Garlic; 6 ounce Green Beans; ¼ cup Panko Breadcrumbs; 10 ounce Sirloin Steak; 1 unit Beef Stock Concentrate; 2 teaspoon Dijon Mustard; 2 tablespoon Ketchup; 1 teaspoon Hot Sauce; 4 teaspoon Vegetable Oil; ¼ teaspoon Sugar; 1.5 tablespoon Butter; Salt; Pepper

with Crispy Green Beans and Rosemary Potatoes

Recipe Development TeamPublished on November 08, 2018

4.3

(232 customers rated)

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Le menu: Seared sirloin drizzled with savory pan glaze. Roasted rosemary-scented potatoes. Buttery green beans topped with garlicky toasted bread crumbs. Your upcoming restaurant reservation: cancel that!

Tags:

Spicy

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Baby Red Potatoes

¼ ounce

Rosemary

2 clove

Garlic

6 ounce

Green Beans

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

10 ounce

Sirloin Steak

1 unit

Beef Stock Concentrate

2 teaspoon

Dijon Mustard

2 tablespoon

Ketchup

1 teaspoon

Hot Sauce

Not included in your delivery

4 teaspoon

Vegetable Oil

¼ teaspoon

Sugar

1.5 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2845 kJ

Calories680 kcal

Fat39 g

Saturated Fat14 g

Carbohydrate46 g

Sugar11 g

Dietary Fiber7 g

Protein31 g

Cholesterol125 mg

Sodium1120 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.

Utensils

•Baking Sheet

•Medium Bowl

•Large Pan

•Aluminum Foil

•Paper Towel

•Plastic Wrap

Instructions

Adjust rack to upper position and preheat oven to 425 degrees. Wash and dry all produce. Halve potatoes. Pick rosemary leaves from stems; mince leaves until you have ½ TBSP. Mince or grate garlic. Trim green beans. In a small bowl, combine stock concentrate, ketchup, mustard, 3 TBSP water, ¼ tsp sugar, and hot sauce (to taste).

Toss potatoes in a medium bowl with a drizzle of oil, minced rosemary, and a large pinch of salt and pepper. Arrange cut sides down on a lightly oiled baking sheet. Roast until browned and tender, 25-30 minutes.

Melt ½ TBSP butter in a large pan over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add panko and cook, stirring constantly, until golden brown, 3-5 minutes. Season with salt and pepper. Remove from pan and set aside. Wipe out pan.

Pat steak dry with paper towels; season all over with salt and pepper. Heat a large drizzle of oil in same pan over medium-high heat. Add steak and cook to desired doneness, 4-7 minutes per side. Remove from pan, tent with foil, and let rest until ready to serve. Reduce heat to low. Stir in sauce until thoroughly combined. Remove pan from heat; season with pepper.

While steak cooks, place green beans in a medium microwave-safe bowl with a splash of water. Cover bowl with plastic wrap and poke a few holes in wrap. Microwave on high until tender, 2-3 minutes. Remove from microwave, drain water, then toss beans with 1 TBSP butter. Season with salt and pepper. Toss with garlic panko.