Sirloin & Sherry Shallot Sauce

Sirloin & Sherry Shallot Sauce

with Garlic Parmesan Potato Clusters & Mixed Greens

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A totally real, verified fact that we just made up: People who cook fancier weeknight dinners are more likely to receive a compliment from a stranger, meet their celebrity crush, and/or win the lottery. They’re also guaranteed to be rewarded with a delicious, steakhouse-quality meal without leaving the comforts of their own kitchen. Case in point: these seared sirloin steaks drizzled in a deluxe, sherry vinegar-spiked pan sauce with crispy, cheesy potato rounds, and a tangy mixed greens salad.


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

Total Time40 minutes
Prep Time10 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


12 ounce

Yukon Gold Potatoes

2 ounce

Mixed Greens

1 teaspoon

Garlic Powder

¼ cup

Parmesan Cheese


14 ounce

Sirloin Steak

5 teaspoon

Sherry Vinegar

1 unit

Beef Stock Concentrate

2 tablespoon

Sour Cream


Not included in your delivery

4 teaspoon

Vegetable Oil

3 tablespoon

Olive Oil

1 tablespoon





½ teaspoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3431 kJ
Calories820 kcal
Fat52 g
Saturated Fat18 g
Carbohydrate34 g
Sugar5 g
Dietary Fiber5 g
Protein47 g
Cholesterol165 mg
Sodium910 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
Small Bowl
Baking Sheet
Large Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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• Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry all produce. • Slice potatoes into ¼-inch-thick rounds. Halve and peel shallot; finely chop half (save other half for another use). • In a small bowl, whisk together half the vinegar (you’ll use the rest later), 1 TBSP olive oil, and ½ tsp sugar (for 4 servings, use 2 TBSP olive oil and 1 tsp sugar). Season with salt and pepper.


• Lightly oil a baking sheet. • In a large bowl, combine potatoes, garlic powder, 2 TBSP olive oil (4 TBSP for 4 servings), and a couple big pinches of salt and pepper; toss until potatoes are completely coated. Arrange on prepared sheet into clusters (about 6 slightly overlapping slices each). • Roast on middle rack for 12 minutes, then sprinkle with Parmesan. • Return to middle rack until potatoes are tender and cheese is lightly browned, 10-12 minutes more.


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


• Heat a drizzle of oil in pan used for steak over medium heat. Add chopped shallot; cook, stirring, until softened, 1-2 minutes. • Pour in remaining vinegar. Simmer until reduced by half, 30 seconds. • Stir in stock concentrate and ¼ cup water (1⁄3 cup for 4 servings). Simmer until thickened, 2-3 minutes. Turn off heat. • Stir in sour cream and 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.


• While sauce cooks, toss mixed greens in a second large bowl with as much vinaigrette as desired. Season with salt and pepper.


• Slice steak against the grain. • Divide steak, potato clusters, and salad between plates. Top steak with sauce and serve.