You probably haven’t tasted steak like this before: This sirloin is seasoned with Herbs de Provence—a blend of aromatics from the south of France that includes lavender, rosemary, and tarragon. Together, the meat and aromatics create some truly extraordinary flavors that feel right at home next to the dynamic sides—those would be roasted potatoes and asparagus, a rich pan sauce, and a dollop of garlic aioli.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Yukon Gold Potatoes
Herbes de Provence
Beef Stock Concentrate
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Trim and discard woody bottom ends from asparagus; cut stalks crosswise into 1-inch pieces. Pat steak dry with paper towels; season all over with salt and pepper. Let sit at room temperature until ready to cook.
Toss potatoes on one side of a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. (For 4 servings, spread potatoes out across entire sheet.) Peel garlic; place clove in the center of a small piece of foil. Drizzle with olive oil and season with salt and pepper. Cinch into a packet and place on same sheet. Roast on top rack until everything is browned and tender, 28-30 minutes (you’ll add the asparagus to the sheet after 18 minutes).
Once potatoes have roasted 18 minutes, remove sheet from oven. Carefully toss asparagus on empty side with a drizzle of olive oil, salt, and pepper. (For 4 servings, add asparagus to a second sheet; roast on middle rack.) Roast until tender and lightly browned, 10-12 minutes more. Meanwhile, trim and thinly slice scallions, separating whites from greens. Halve, peel, and mince onion until you have 2 TBSP (4 TBSP for 4; use the rest as you like).
Pat steak dry with paper towels again. Heat a drizzle of olive oil in a large pan over medium-high heat. Add steak; cook until browned on first side, 3-6 minutes. Flip and lower heat to medium. Add 1 tsp Herbes de Provence (2 tsp for 4; we sent more) and 2 TBSP butter (4 TBSP for 4) to pan. Carefully tilt pan toward you. Using a spoon, continually baste steak with butter until it reaches desired doneness, 6-9 minutes more. Transfer steak to a cutting board to rest (leave butter in pan).
Heat same pan over medium-high heat and add minced onion. Cook, stirring, until softened, 3-4 minutes. Add scallion whites; cook until softened, 1-2 minutes. Add stock concentrate and ¼ cup water (⅓ cup for 4 servings). Bring to a simmer and cook until slightly thickened, 2-3 minutes.
Carefully transfer roasted garlic to a cutting board; mash with a fork. In a small bowl, combine mayonnaise with as much garlic as you like. Season with salt and pepper. Slice steak against the grain. Divide steak, potatoes, and asparagus between plates. Stir any resting juices from steak into pan sauce. Drizzle sauce over steak; garnish with scallion greens. Serve with garlic aioli on the side.