Garlic-Parmesan Crusted Sirloin Steak

with red wine sauce and roasted red potatoes and parsnips

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

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)

  • 12 oz. Sirloin Steaks
  • 1 Red Onion
  • 6 Chive Sprigs
  • Info
    1 oz. Butter
  • Info
    1 oz. Grated Parmesan
  • Info
    2 tsp. Beef Demi-Glace
  • Info
    ½ oz. Crispy Garlic
  • 8 oz. Parsnips
  • 12 oz. Red Potatoes
  • 2 fl. oz. Red Cooking Wine

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
    723
  • Carbohydrates
    64g
  • Fat
    32g
  • Protein
    48g
  • Sodium
    1351mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    Prepare the Ingredients

    Quarter potatoes lengthwise and cut into ½" pieces. Trim ends off parsnips and peel. Cut into ½" dice. Mince chives. Halve and peel onion. Cut halves into ¼" dice. Crush garlic chips. In a mixing bowl, combine garlic chips with Parmesan. Set aside. Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • 2

    Start the Vegetables

    Place a large oven-safe pan over medium-high heat and add 2 tsp. olive oil. Add potatoes and parsnips to hot pan. Stir occasionally until lightly browned, 3-5 minutes.
    Add chives, butter, and onion, and ¼ tsp. salt. Stir constantly until butter is melted, 1-2 minutes.

  • 3

    Finish the Vegetables

    Place pan in hot oven and roast until potatoes and parsnips are browned and tender, 15-18 minutes. While vegetables roast, cook steaks.

  • 4

    Cook the Steaks

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steaks to hot pan and sear undisturbed until browned, 2-3 minutes. Transfer steaks to prepared baking sheet, seared side up. Top with garlic-Parmesan mixture, coating evenly. Roast in hot oven until steaks reach a minimum internal temperature of 145 degrees, 10-12 minutes. Rest cooked steaks at least 3 minutes. Reserve pan; no need to wipe clean. While steaks roast, make sauce.

  • 5

    Make Sauce and Finish Dish

    Return pan used to sear steaks to medium-high heat and add wine, demi-glace, and ¼ cup water. Bring to a simmer and cook until thickened, 2-3 minutes. Remove from burner and season with a pinch of pepper. Plate dish as pictured on front of card, placing steak on top of sauce. Bon appétit!

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