HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSirloin Steak & Roasted Garlic Pan Sauce
Sirloin Steak & Roasted Garlic Pan Sauce

Sirloin Steak & Roasted Garlic Pan Sauce

with Mashed Potatoes & Broccoli

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Serious about steak? So are our chefs! That’s why they took sirloin to the next level by topping it with a luxurious pan sauce. Here, roasted garlic and rich beef demi-glace mingle with the fond (aka the crispy bits and drippings left in the pan after cooking the meat) to create a condiment you’ll want to drizzle over just about everything… especially the chive-flecked mashed potatoes and roasted broccoli on the side.


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

Total Time40 minutes
Prep Time5 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

¼ ounce


8 ounce

Broccoli Florets

1 clove


6 tablespoon

Sour Cream


14 ounce

Sirloin Steak

1 unit

Beef Demi-Glace


Not included in your delivery

1 teaspoon

Olive Oil

2 teaspoon

Cooking Oil

2 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories720 kcal
Fat39 g
Saturated Fat20 g
Carbohydrate46 g
Sugar9 g
Dietary Fiber7 g
Protein47 g
Cholesterol185 mg
Sodium590 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
Aluminum Foil
Baking Sheet
Large Pot
Potato Masher
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Cut broccoli florets into bite-size pieces if necessary. Dice potatoes into ½-inch pieces. Thinly slice chives. • Peel garlic. Place whole clove in the center of a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet.


• Place garlic foil packet on a baking sheet. • Toss broccoli on same sheet with a drizzle of oil, salt, and pepper. • Roast on middle rack until browned and tender, 15-20 minutes.


• Meanwhile, place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender when pierced with a fork, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Mash with sour cream, salt, and pepper until smooth and creamy, adding reserved potato cooking liquid a splash at a time as needed. • Keep covered off heat until ready to serve.


• While potatoes cook, pat steak* very dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. • Add steak and cook to desired doneness, 5-7 minutes per side. • Turn off heat; transfer steak to a cutting board to rest for at least 5 minutes. Wipe out pan.


• Once garlic is done, carefully transfer to a cutting board and mash with a fork until smooth. • Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for steak over medium heat. Add mashed garlic (start with half and add more to taste); cook for 1 minute. • Stir in demi-glace and ¼ cup water (1⁄3 cup for 4). Simmer until slightly thickened, 1-2 minutes. Turn off heat. • Stir in another 1 TBSP butter (2 TBSP for 4) and any resting juices from steak. Season with salt and pepper.


• Slice steak against the grain. Fold half the chives into mashed potatoes. • Divide potatoes, broccoli, and steak between plates. Top steak and potatoes with sauce. Garnish with remaining chives and serve.