Sirloin Steak & Creamy Mushroom Sauce
with Roasted Potato Rounds & Arugula Parmesan Salad
Love a perfectly tender steak? The kind where the knife just sinks right through? Us too! Enter: our juicy, succulent sirloin is seared to perfection and elevated with a creamy, umami-rich mushroom sauce. Serve it alongside crispy roasted potato rounds and a fresh, peppery arugula salad for the luxe steakhouse-style dinner of your dreams.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Sirloin Steak
1 unit
Croutons
(Contains: Wheat, Milk)
2 ounce
Arugula
12 ounce
Potatoes
4 ounce
Button Mushrooms
2 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Lemon
½ tablespoon
Italian Seasoning
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 unit
Tomato
1 tablespoon
Worcestershire Sauce
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 425 degrees. Drop cream cheese (in packet) into a glass of warm water to soften. Wash and dry produce.
-
Cut potatoes into ½-inch rounds.
-
Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
-
Pat steak* dry with paper towels; season all over with salt and pepper.
-
Heat a drizzle of oil in a medium pan over medium-high heat. Add steak and sear, turning occasionally, until browned all over, 4-8 minutes.
-
Turn off heat; transfer steak to a second baking sheet. Roast on middle rack until cooked to desired doneness, 8-10 minutes. Wipe out pan.
-
Transfer steak to a cutting board; let rest at least 8 minutes.
-
Meanwhile, dice tomato into ½-inch pieces. Lightly crush croutons in their bag. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Quarter lemon.
-
In a large bowl, combine arugula, tomato, Parmesan, and croutons (you’ll toss salad with dressing in Step 6).
-
Heat a drizzle of oil in same pan used for steak over medium-high heat. Add mushrooms, half the Italian Seasoning (all for 4 servings), salt, and a pinch of pepper. Cook, stirring occasionally, until mushrooms are browned and slightly crispy, 2-4 minutes.
-
In a small bowl, whisk together cream cheese, sour cream, Worcestershire sauce, and ¼ cup water (⅓ cup for 4) until thoroughly combined.
-
Add cream cheese mixture and 1 TBSP butter (2 TBSP for 4) to pan with mushrooms. Bring to a simmer; cook, stirring constantly, until slightly thickened, 30-60 seconds. TIP: If sauce is too thick, add a splash of water.
-
Remove from heat; cover to keep warm.
-
To bowl with salad, add a drizzle of olive oil, juice from two lemon wedges, salt, and pepper (large drizzle of olive oil and juice from four lemon wedges for 4 servings). Toss to combine.
-
Thinly slice steak against the grain.
-
Divide steak, roasted potato rounds, and salad between plates in separate sections. Spoon mushroom sauce over steak. Serve with remaining lemon wedges on the side.
