Top Sirloin Steak with Tarragon-Chive Butter
with Sour Cream-and-Onion Potatoes and Tomato Salad
Les pommes de terre à chair jaune cuites au four sont agrémentées d'une triple dose d'allium. De la ciboulette délicate, des échalotes croustillantes et des oignons caramélisés au beurre recouvrent les pommes de terre, accompagnées d'une riche crème sure. La vinaigrette ranch classique, revisitée à l'estragon, est tout aussi délicieuse sur des tomates que sur le steak!
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
350 g
Yellow Potato
1 unit(s)
Tomato
113 g
Baby Tomatoes
56 g
Yellow Onion, chopped
7 g
Chives
7 g
Tarragon
1 unit(s)
Sour Cream
(Contains: Milk May contain traces of: Milk, Sulphites)
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Milk, Sulphites, Crustaceans, Fish, Gluten, Mustard, Sesame, Soy, Wheat)
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
6 g
Montreal Spice Blend
(Contains: Mustard May contain traces of: Milk, Sulphites, Sesame, Soy, Wheat, Tree nuts, Peanuts)
Not included in your delivery
2 tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
2.5 tbsp
Oil*
2.5 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F.
- Remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut in half lengthwise.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat. Arrange cut-sides down.
- Roast in the bottom of the oven for 20-22 min, until tender.
- Thinly slice chives.
- Strip tarragon leaves from stems, then finely chop.
- Core, then cut beefsteak tomato into 1/2-inch wedges.
- Halve baby tomatoes.
- To a medium bowl, add 2 tbsp (4 tbsp) softened butter, half the chives and half the tarragon. Season with salt and pepper, then stir to combine.
- Pat steak dry with paper towels. Season with salt and Montreal Spice Blend.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then steak. Sear 2-3 min per side, until golden.
- Remove from heat, then transfer steak to an unlined baking sheet.
- Roast in the middle of the oven 6-10 min, until cooked to desired doneness.**
- When steak is done, transfer to a cutting board. Loosely cover with foil and set aside to rest, 5 min.
- Reheat the same pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) butter, then onions. Season with salt. Cook 3-4 min, stirring often, until slightly softened.
- Add 1/2 tbsp (1 tbsp) sugar. Cook 3-5 min, stirring often, until dark golden.
- Transfer onions to a small bowl.
- To a large bowl, add 2 tsp (4 tsp) vinegar, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then whisk to combine.
- Add all tomatoes, then gently toss to coat.
- To another medium bowl, add mayo, remaining vinegar, remaining tarragon, half the sour cream and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then stir to combine. (NOTE: This is your tarragon ranch!)
- Thinly slice steak.
- Divide steak and potatoes between plates.
- Dollop tarragon-chive butter over steak.
- Top potatoes with remaining sour cream, caramelized onions, crispy shallots and remaining chives.
- Using a slotted spoon, transfer marinated tomatoes to plates. Drizzle some tarragon ranch over top.
- Serve any remaining tarragon ranch alongside. (TIP: Leftover ranch will keep well in the fridge for up to 3 days.)
If you've opted for sirloin steak, cook in the same way the recipe instructs you to cook striploin steak.
