HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHerb Butter Steak
Herb-Butter Steak

Herb-Butter Steak

with Sweet Potato Fries and DIY Ranch Dressing Salad

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Tonight's dinner is simple but delicious! We hope you enjoy this DIY ranch dressing as much as we do. It truly is the best topping for tender baby gem lettuce. Seared steak is topped with garlic and herbs and is served with oven-baked sweet potato fries. Enjoy!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Top Sirloin Steak

100 g

Baby Gem Lettuce

10 g


10 g


340 g

Sweet Potato, fries


10 g


2 tbsp


(ContainsEgg, Mustard)

3 tbsp

Sour Cream


1 tbsp

White Wine Vinegar


Not included in your delivery

2 tbsp





Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories748 kcal
Fat49 g
Saturated Fat16 g
Carbohydrate42 g
Sugar10 g
Dietary Fiber7 g
Protein40 g
Cholesterol108 mg
Sodium570 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
Baking Sheet
Paper Towel
Large Non-Stick Pan
Garlic Press
Small Bowl
Measuring Spoons
Instructionsarrow up iconarrow up icon
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Preheat your oven to 425°F (to roast the sweet potatoes and finish steak). Start prepping when your oven comes up to temperature!

Wash and dry all produce.* On a baking sheet, toss the sweet potatoes with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, turning the sweet potatoes over halfway through cooking, until golden-brown, 20-22 min. (NOTE: This healthier version won't get crispy like deep-fried fries!)


Meanwhile, pat the steak dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the steak. Pan-fry until golden-brown, 2-3 min per side. Remove the pan from the heat and transfer the steak to another baking sheet. Wipe the pan clean.


Roast the steak in the centre of the oven, until cooked to desired doneness, 6-8 min. (TIP: Cook to a minimum internal temp. of 63°C/145°F for medium-rare; steak size will affect doneness.**)


Meanwhile, mince or grate the garlic. Finely chop the chives. Finely chop the parsley. Thinly slice the baby gem. In a small bowl, whisk together the sour cream, mayonnaise, half the chives and half the parsley. Add 1/2 tbsp vinegar (double for 4 ppl) and 1/2 tsp sugar (double for 4 ppl). Stir together. Season with salt and pepper. Set aside.


Heat the same pan over medium heat. Add the garlic and 2 tbsp butter (double for 4 ppl). Swirl the pan and cook until the garlic is fragrant, 1 min. Remove the pan from the heat, then add the remaining chives and remaining parsley. Stir through until the herbs are fragrant, 1 min.


Thinly slice the steak. Divide the steak, sweet potatoes and lettuce between plates. Spoon the garlic-herb sauce over the steak. Spoon some ranch dressing over the lettuce, then serve remaining dressing on the side.