Steakhouse-Style Sirloin Steak & Wedge Salad
with Creamy Pan Sauce & Garlic Bread
- Milk
- Wheat
- Eggs
- Soy
What if we said you could get a classic steakhouse dinner on your table in just 20 minutes? Well, with a few clever tricks from our chefs, here’s how it’s going to go down: You’ll season and sear bavette steak in a hot pan until it’s cooked just the way you like it. Meanwhile, the garlic bread is toasting to golden perfection. Then it’s back to the skillet for a speedy, velvety garlic-herb butter pan sauce. While the meat rests, you’ll drizzle a simple salad with blue cheese dressing, scatter with croutons and Parmesan cheese, and serve it all up—fast!
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Sirloin Steak
1 unit
Croutons
(Contains: Wheat, Milk)
1 unit
Baby Lettuce
3 ounce
Blue Cheese Dressing
(Contains: Eggs, Milk)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
4 ounce
Grape Tomatoes
1 unit
Beef Stock Concentrate
½ tablespoon
Bold & Savory Steak Spice
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Pat steak* dry with paper towels and season all over with half the Steak Spice (all for 4 servings), 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 plate. Wipe out pan.
While steak cooks, wash and dry produce.
Halve tomatoes. Trim and discard root end from lettuce; quarter lengthwise. Halve baguette lengthwise and toast until golden.
Spread cut sides of baguette halves with half the garlic herb butter; halve on a diagonal.
Add ¼ cup water (⅓ cup for 4 servings) and stock concentrate to pan used for steak over medium heat. Cook, stirring, until thickened, 1-2 minutes.
Remove pan from heat; stir in sour cream and remaining garlic herb butter.
Lightly crush croutons in bag.
Divide steak, lettuce, and garlic bread between plates. Top lettuce with dressing, Parmesan, tomatoes, and croutons. Spoon sauce over steak and serve.
