Bistro Sirloin Steak & Truffle Frites

with rosemary aioli and broccolini

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • ¼ fl. oz. Truffle Oil
  • 1 Rosemary Sprig
  • 2 Russet Potatoes
  • 4 Garlic Cloves
  • Info
    2 Tbsp. Mayonnaise
  • 8 oz. Broccolini
  • Info
    ½ oz. Grated Parmesan
  • 12 oz. Sirloin Steaks

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    697
  • Carbohydrates
    42g
  • Fat
    40g
  • Protein
    46g
  • Sodium
    1221mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • 1

    Start the Fries

    Cut potato into ¼" fries. Place on prepared baking sheet and toss with 1 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer on one half, leaving room for steak. Roast in hot oven, 17 minutes. Remove from oven. Fries will finish cooking in a later step. While potatoes roast, prepare ingredients.

  • 2

    Prepare Ingredients and Roast Garlic

    Trim bottom end from broccolini. Cut into 2" pieces. Stem and mince rosemary. Halve garlic. Place garlic halves and 1 tsp. olive oil on a piece of foil and form a pouch around garlic. Place directly on oven rack, opening side up, and roast in hot oven until garlic is tender, 18-20 minutes. Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • 3

    Cook Steak and Finish Fries

    Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add steaks to hot pan and sear undisturbed until browned, 2-3 minutes. Transfer steaks to empty half of baking sheet. Gently flip fries. Reserve pan; no need to wipe clean. Roast in hot oven until fries are browned and steaks reach a minimum internal temperature of 145 degrees, 7-9 minutes. Sprinkle fries with Parmesan and truffle oil (to taste). Rest cooked steaks at least 3 minutes. While steak and fries roast, make broccolini.

  • 4

    Cook the Broccolini

    Return pan used to cook steak to medium heat. Add broccolini to hot pan and stir occasionally until lightly charred, 2-3 minutes. Add ½ cup water, ¼ tsp. salt, and a pinch of pepper. Cover and cook until tender, 3-4 minutes.

  • 5

    Make Sauce and Finish Dish

    Add roasted garlic to a mixing bowl and mash until slightly chunky. Stir in mayonnaise and rosemary (to taste). Plate dish as pictured on front of card, topping steaks with garlic-mayonnaise mixture. Bon appétit!

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