Sirloin Steak in Dijon Sauce
with Balsamic Greens, Walnuts & Grapes plus Garlic Bread
With sweetness from grapes, crisp texture from lettuce, and buttery crunch from walnuts, it’s hard to beat a Waldorf salad. Typically, it’s all tossed in a creamy dressing, but tonight, we switch things up with a balsamic vinaigrette for satisfying tang. We didn’t totally ditch the rich, creamy vibes in this deconstructed version, though—you’ll find those in a luscious Dijon sauce for pan-roasted chicken breasts. Alternate with bites of buttery garlic ciabatta, or use the bread to swipe up every last drop of sauce.
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
1.5 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Sirloin Steak
1 unit
Ciabatta
(Contains: Wheat, Soy)
½ ounce
Walnuts
(Contains: Tree Nuts)
2.5 teaspoon
Balsamic Vinegar
1 unit
Chicken Stock Concentrate
1 clove
Garlic
2.25 ounce
Red Grapes
1 teaspoon
Dijon Mustard
2 ounce
Mixed Greens
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Heat broiler to high. Wash and dry produce.
Peel and mince garlic. Halve grapes. Halve ciabatta.
Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; microwave until just softened, 10-15 seconds. Stir in half the garlic. Season with salt and pepper.
Pat chicken* dry with paper towels; season all over with salt and pepper.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side.
Transfer to a cutting board.
Add remaining garlic to same pan over medium-high heat; cook until fragrant, 30 seconds.
Stir in stock concentrate and ¼ cup water (⅓ cup for 4 servings). Simmer until reduced, 2-3 minutes.
Stir in sour cream, half the mustard, and 1 TBSP plain butter (2 TBSP for 4); remove from heat. Season with salt and pepper. (Taste and add more mustard if desired.)
Meanwhile, in a large bowl, toss mixed greens, grapes, and walnuts with a large drizzle of olive oil and half the vinegar (all for 4 servings). Season with salt and pepper.
Spread cut sides of ciabatta with garlic butter; place, cut sides up, on a baking sheet. Broil until golden brown, 2-3 minutes. TIP: Watch carefully to avoid burning.
Halve garlic bread on a diagonal.
Thinly slice chicken crosswise.
Divide chicken, salad, and garlic bread between plates. Top chicken with pan sauce and serve.
