HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSirloin Steak Provençal
Sirloin Steak Provençal

Sirloin Steak Provençal

with Roasted Asparagus, Potatoes & Garlic Aioli

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Does your local steakhouse season their steaks with herbs de Provence? Non? Quelle missed opportunity! We sizzle this magical blend of southern French aromatics in a pool of butter to baste juicy sirloin steaks. Can you already taste the rosemary and tarragon? Maybe a soupçon of lavender? We stepped up the sides, too: a rich pan sauce for the steak, roasted asparagus and potato wedges, and roasted garlic aioli for dipping. It all adds up to a gourmet meal that is 100 percent magnifique.


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

Total Time45 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

6 ounce


14 ounce

Sirloin Steak

2 unit


1 unit

Yellow Onion

1 clove


2 tablespoon



1 tablespoon

Herbes de Provence

1 unit

Beef Stock Concentrate

Not included in your delivery

4 teaspoon

Olive Oil

2 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories700 kcal
Fat43 g
Saturated Fat16 g
Carbohydrate35 g
Sugar5 g
Dietary Fiber6 g
Protein44 g
Cholesterol165 mg
Sodium630 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
Paper Towel
Baking Sheet
Aluminum Foil
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry 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 out across entire sheet.) Peel garlic and place in the center of a small piece of foil. Drizzle with olive oil; 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 more 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 asparagus is 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).


• Pat steak dry with paper towels again. Heat a drizzle of olive oil in a large pan over medium-high heat. Add steak and cook until browned on one side, 3-6 minutes. Flip and lower heat to medium. • Add 1 tsp Herbes de Provence (we sent more) and 2 TBSP butter to pan (2 tsp Herbes de Provence and 4 TBSP butter for 4 servings). 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 at least 5 minutes (leave butter in pan)


• Heat pan used for steak over medium- high heat; add minced onion and cook, stirring, until softened, 3-4 minutes. • Add scallion whites; cook until softened, 1-2 minutes. • Stir in stock concentrate and ¼ cup water (1⁄3 cup for 4 servings). Bring to a simmer and cook until slightly thickened, 2-3 minutes. Turn off heat.


• 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. Spoon sauce over steak; garnish with scallion greens. Serve with garlic aioli on the side.