with roasted fingerlings, carrots, and horseradish cream
$9.95 per serving
Prep & Cook Time:30-40 min.
Cook Within:6 days
A note about serious food allergies
This is a meal worth coming home to. Tender sirloin steaks are crusted in tangy blue cheese, green onions, and breadcrumbs before being broiled and paired with roasted fingerling potatoes and carrots. For the grand finale, the steaks are served with an irresistible horseradish cream for a steakhouse quality meal without the hefty price tag.
Halve fingerling potatoes lengthwise. Peel carrot and cut into ½" pieces on an angle. Trim and thinly slice green onions on an angle. Stem and mince parsley. Pat steaks dry, and season both sides with a pinch of salt and pepper.
Roast the Vegetables
Toss together potatoes, carrot, 2 tsp. olive oil, and a pinch of salt and pepper on prepared baking sheet. Spread into a single layer and roast until browned and fork-tender, 18-22 minutes. Remove from oven and set aside. While vegetables roast, prepare crust.
Prepare the Crust
In a small mixing bowl, combine breadcrumbs, blue cheese, and green onions (reserving a bit for garnish). Mash mixture until thoroughly combined, but still a little chunky. Season with a pinch of salt and pepper.
Sear and Roast the Steaks
Turn broiler to high. Warm 2 tsp. olive oil in a medium oven-safe pan over medium-high heat. Place steaks in hot pan and cook until steaks are browned and reach a minimum internal temperature of 145 degrees, 4-5 minutes on each side. Add blue cheese crust on top of each steak, pressing down firmly. Place pan under broiler and broil until cheese is melted and beginning to brown, 2-3 minutes. Watch carefully, as broilers vary in strength. Remove steaks from pan and rest 5 minutes.
Prepare the Horseradish Cream
In another small mixing bowl, stir together sour cream, half the parsley (reserving remaining for garnish), and horseradish to taste (the flavor can be strong, so taste as you go) until smooth. Season with a pinch of salt and pepper.
Plate the Dish
Place roasted vegetables on a plate. Place crusted steak against vegetables. Ladle a dollop of horseradish cream next to steak or serve on the side. Garnish with remaining parsley and remaining green onions.