Sirloin Steak Provençal
with Roasted Asparagus, Potatoes & Garlic Aioli
- Eggs
- Milk
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.
Ingredients
14 ounce
Sirloin Steak
12 ounce
Potatoes
1 unit
Onion
6 ounce
Asparagus
1 clove
Garlic
1 unit
Beef Stock Concentrate
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 tablespoon
Herbes de Provence
2 unit
Scallions
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the tender, flavorful steak with its unique herb seasoning. The pan sauce was a hit for most.
- Ease of prep: Some found it easy to follow, while others felt it was more involved or time-consuming than expected.
- Suggestions: Consider adjusting garlic roasting time to avoid burning. Try grilling the steak to reduce splatter.
- Portions: Steak sizes varied; some found it generous while others wanted more. A few requested more asparagus.
- Texture: Several mentioned the steak was exceptionally tender, though a few found it tough or gristly.
Reviews from our home cooks
Wasn't feeling very confident about cooking steak for the first time but this meal was a hit. The steak was nice and juicy and the roasted potatoes and asparagus paired perfectly with it. 10/10
This was a delicious meal! The steaks were perfect, I loved how the butter basting finished them off. So worth the extra charge. The potatoes and asparagus so yummy.
The sirloin steak was extremely tender. I was very surprised, and the seasoning was perfect. We both enjoyed the meal and veggies.
The flavors were amazing and the steak was top quality and tender. This was amazingly easy to prepare and the result was a meal that impressed my family.
The steak had amazing flavor and was very juicy. I really liked the lavender and rosemary seasoning. Added a unique flavor to the steak.
Great cut of meat. Very tasty and not over cooked! The mayo/garlic is a nice dipping sauce for all items.
The steaks were very large -- enough for 3 servings. Very flavorful meal.
I have never been able to cook steak properly, but with the instructions in this recipe it came out perfect!
Tasted fine, but ingredients were off. Had tons of potatoes (which is becoming the norm), very little asparagus, a pretty good sized piece of steak and a teeny, tiny clove of garlic that ended up cooked to death and not usable...so no garlic aioli.
Our very first recipe was this one right here, and I was sold ever since! Easy to make dinners, that take the guess work out of what to make. Restaurant quality meats, fresh veggies and a delicious sit-down dinner the whole family enjoys! Can't get any better than that!
