Seared Sirloin Steak
with Garlic Herb Butter, Chive Mashed Potatoes, and Honey Roasted Carrots
Hankering for a plate of good ol’ steak and potatoes? We’ve got your back. This recipe takes the classics above and beyond with a few flavorful twists. There’s seared steak, creamy chive-flecked mashed potatoes, and honey-roasted carrots. And then there’s the pan sauce. Here, demi-glace and garlic herb butter mingle with the fond--the crispy bits and drippings left by the steak--to create a rich elixir you’ll want to drizzle over everything. And now you can!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
4 unit
Carrots
¼ ounce
Chives
1 tablespoon
Honey
14 ounce
Sirloin Steak
1 unit
Beef Demi-Glace
(Contains Milk)
2 tablespoon
Garlic Herb Butter
(Contains Milk)
4 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Chili Flakes
Not included in your delivery
4 teaspoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Peel and cut carrots diagonally into ½-inch-thick pieces. Thinly slice chives. Place potatoes in a large pot with enough salted water to cover by 2 inches. Boil until tender, about 15 minutes. Drain and return to pot
While potatoes cook, toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. Roast until tender and lightly browned at the edges, about 15 minutes. Drizzle with honey and return to oven until caramelized and golden brown, 5-7 minutes more.
While carrots roast, pat steak dry with paper towels; season all over with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add steak and cook until browned and cooked to desired doneness, 3-6 minutes per side. Turn off heat; transfer to a cutting board to rest for 5 minutes. Wipe out pan.
Add demi-glace and ¼ cup water to same pan. Stir over low heat until slightly reduced, 1-2 minutes. Add garlic herb butter and any resting juices from steak. Stir until butter has melted. Turn off heat; season with salt and pepper.
Mash potatoes with a potato masher or fork until smooth. Reserve 1 TBSP chives; stir rest into mashed potatoes with sour cream and 2 TBSP plain butter. Season with salt and pepper.
Slice steak. Divide carrots, potatoes, and steak between plates. Spoon sauce over potatoes and steak. Sprinkle carrots with chili flakes (to taste). Garnish the plate with reserved chives.
