Sirloin Steak with Shallot Pan Sauce
and Saucy Vegetable Jumble
Spring into unexpected flavours with this steak dinner! Earthy mushrooms, tender asparagus, bright tomatoes and hearty potatoes are dressed with tangy mustard vinaigrette and paired with classic seared steak and shallot pan sauce.
Ingredients: Red potato • Top sirloin steak • Asparagus • Mushrooms • Baby heirloom tomatoes • Shallot • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Red wine vinegar (sulphites) • Honey • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Green onion • Garlic salt (salt, garlic powder, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Top Sirloin Steak
400 g
Red Potato
227 g
Asparagus
113 g
Baby Heirloom Tomatoes
227 g
Mushrooms
1 unit
Shallot
2 unit
Green Onion
1 unit
Beef Broth Concentrate
1 tbsp
Red Wine Vinegar
(May contain traces of: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
2 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Egg, Fish, Milk, Sesame, Soy, Wheat, Crustaceans, Sulphites, Gluten)
4 g
Garlic Salt
(May contain traces of: Milk, Mustard, Tree nuts, Sesame, Soy, Wheat, Sulphites, Triticale, Peanuts)
1 unit
Honey
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
4 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Remove brown spots from potatoes and cut into 1/2-inch wedges.
- To an unlined baking sheet, add potatoes, half the garlic salt and 1 tbsp (2 tbsp) oil. Season with pepper, then toss to coat.
- Roast in the bottom of the oven for 22-26 min, flipping halfway through, until tender and golden.
- While potatoes roast, trim and discard bottom 1-inch from asparagus. Cut asparagus into 2-inch pieces.
- Thinly slice mushrooms.
- To another unlined baking sheet, add asparagus, mushrooms and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.)
- Roast in the top of the oven for 12-14 min, stirring halfway, until mushrooms are tender and asparagus is tender-crisp. (NOTE: For 4 servings, roast in the top and the middle of the oven, rotating sheets halfway through.)
- Meanwhile, peel, then finely chop shallot.
- Thinly slice green onions, keeping green and white parts separate.
- Halve tomatoes.
- To a large bowl, add green onion whites, honey, vinegar, half the mustard and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
- Add tomatoes. Stir to coat.
- Heat a large non-stick pan over medium-high.
- While pan heats, pat steak dry with paper towels. Season with remaining garlic salt and pepper.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then steak. Pan-fry for 4-6 min per side, until cooked to desired doneness.** (TIP: If steaks begin to burn, reduce heat to medium.)
- When steak is done, remove from heat and transfer to a cutting board.
- Loosely cover with foil and set aside to rest for 2-3 min.
- While steak rests, reheat the same pan over low.
- When hot, add 2 tbsp (4 tbsp) butter and shallots.
- Cook for 1-2 min, stirring often and scraping up any brown bits from the pan, until softened.
- Add broth concentrate and 1/4 cup (1/3 cup) water. Bring to a simmer over medium.
- Cook for 1-2 min, stirring often.
- Add potatoes, asparagus and mushrooms to the bowl with tomatoes. Toss to coat.
- Thinly slice steak.
- Divide vegetable jumble between plates.
- Top with steak.
- Spoon shallot pan sauce over top of steak.
- Sprinkle remaining green onions over top.
