Sirloin Steak with Horseradish Sauce
plus Parmesan Potatoes & Balsamic-Glazed Cabbage
- Soy
- Milk
- Eggs
For this 35-minute steakhouse-style dinner, golden Parmesan-crusted potatoes are served alongside perfectly seared steak and caramelized balsamic-glazed cabbage and shallot. Garlic butter melts over the potatoes while a zesty horseradish sauce drizzled over the steak cuts through the richness.
Ingredients
12 ounce
Sirloin Steak
½ teaspoon
Spicy Horseradish Paste
(Contains: Soy)
16 ounce
Potatoes
1 unit
Conehead Cabbage
3 tablespoon
Parmesan Cheese
(Contains: Milk)
¼ ounce
Chives
4 tablespoon
Mayonnaise
(Contains: Eggs)
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
1 tablespoon
Brown Sugar
5 teaspoon
Balsamic Glaze
1 teaspoon
Dijon Mustard
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
¼ teaspoon (tsp)
Sugar
4 teaspoon (tsp)
Cooking Oil
½ tablespoon (tbsp)
Butter
(Contains: Milk)
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 450 degrees. Bring garlic herb butter to room temperature. Wash and dry produce.
Slice potatoes into ¼-inch-thick rounds (no need to peel). Halve, peel, and thinly slice shallot. Remove and discard any wilted outer leaves from cabbage and quarter lengthwise; remove thick core and stem. Thinly slice cabbage crosswise. Mince chives.
Toss potatoes on a baking sheet with a drizzle of oil, Parmesan, salt, and pepper. (For 4 servings, divide evenly between two baking sheets, using a drizzle of oil for each sheet.) TIP: Make sure potatoes are in a single layer so they crisp properly.
Roast on top rack until browned and tender, 18-20 minutes. (For 4, roast on top and middle racks, swapping rack positions halfway through.)
While potatoes roast, pat steak* 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, 3-6 minutes per side.
Turn off heat; transfer to a cutting board and tent with foil to keep warm. Wipe out pan.
In a small bowl, combine mayonnaise, half the horseradish paste (if heat-sensitive, use less), half the mustard, and ¼ tsp white sugar (all the horseradish paste, all the mustard, and ½ tsp white sugar for 4 servings).
Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
Heat a large drizzle of oil in pan used for steak over medium-high heat. Add shallot and cabbage; season with salt and pepper. Cook, stirring occasionally, until cabbage is softened and beginning to brown, 4-6 minutes.
Stir in balsamic glaze, brown sugar, ¼ cup water, and ½ TBSP plain butter (½ cup water and 1 TBSP butter for 4 servings). Cook, stirring occasionally, until liquid has mostly evaporated and cabbage is tender, 2-4 minutes more. Season with salt and pepper.
Once potatoes are done, carefully transfer to a large bowl. Add garlic herb butter; toss to coat. (The heat from the potatoes will melt the butter!)
Slice steak against the grain.
Divide balsamic-glazed cabbage and potatoes between plates. Top cabbage with steak. Drizzle steak with as much horseradish sauce as you like; garnish with chives. Serve with any remaining horseradish sauce on the side.
