Sirloin Steak with Shallot Pan Sauce

Name: Sirloin Steak with Shallot Pan Sauce and Saucy Vegetable Jumble
Total time: 35 min
Yield: 2
Cuisine: Canadian
Ingredients: 285 g Top Sirloin Steak; 400 g Red Potato; 227 g Asparagus; 113 g Baby Heirloom Tomatoes; 227 g Mushrooms; 1 unit(s) Shallot; 2 unit(s) Green Onion; 1 unit(s) Beef Broth Concentrate; 1 tbsp Red Wine Vinegar; 2 tbsp Whole Grain Mustard; 4 g Garlic Salt; 1 unit(s) Honey; 1 tbsp Butter*; 4 tbsp Oil*; 0.13 tsp Salt*; ¼ tsp Pepper*

and Saucy Vegetable Jumble

Get Up To 20 Free Meals + Free Sides for Life

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.

Allergens:

Senf

•Milk

The quantities provided above are averages only.

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

Preparation Time35 minutes

Cooking Time12 minutes

DifficultyMedium

Ingredients

serving amount

285 g

Top Sirloin Steak

400 g

Red Potato

227 g

Asparagus

113 g

Baby Heirloom Tomatoes

227 g

Mushrooms

1 unit(s)

Shallot

2 unit(s)

Green Onion

1 unit(s)

Beef Broth Concentrate

1 tbsp

Red Wine Vinegar

2 tbsp

Whole Grain Mustard

4 g

Garlic Salt

1 unit(s)

Honey

Not included in your delivery

1 tbsp

Butter*

4 tbsp

Oil*

0.13 tsp

Salt*

¼ tsp

Pepper*

Nutrition Values

Calories760 kcal

Fat42 g

Saturated Fat10 g

Carbohydrate57 g

Sugar17 g

Dietary Fiber9 g

Protein45 g

Cholesterol90 mg

Sodium1210 mg

Trans Fat0.5 g

Potassium2300 mg

Calcium100 mg

Iron9 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.

Utensils

•Baking Sheet

•Measuring Spoons

•Large Bowl

•Whisk

•Large Non-Stick Pan

•Aluminum Foil

•Measuring Cups

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.