My Deliveries
arrow right iconarrow right icon
Menu for 29 Aug to 04 Sep
arrow right iconarrow right icon
Sirloin Steak Provençal
topBanner
Sirloin Steak Provençal

Sirloin Steak Provençal

with Roasted Asparagus, Potatoes & Garlic Aioli

Gourmet
Read more

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.

Allergens:EggsMilk

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

Total Time45 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Yukon Gold Potatoes

6 ounce

Asparagus

14 ounce

Sirloin Steak

2 unit

Scallions

1 unit

Red Onion

1 clove

Garlic

2 tablespoon

Mayonnaise

(ContainsEggs)

1 tablespoon

Herbes de Provence

1 unit

Beef Stock Concentrate

Not included in your delivery

4 teaspoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2971 kJ
Calories710 kcal
Fat42 g
Saturated Fat16 g
Carbohydrate36 g
Sugar4 g
Dietary Fiber6 g
Protein44 g
Cholesterol165 mg
Sodium650 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
Utensilsarrow down iconarrow down icon
Paper Towel
Baking Sheet
Aluminum Foil
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.

2

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).

3

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).

4

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).

5

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.

6

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.