Meal Kit
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
Chef
David Padilla
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
- 1 Red Onion
- 6 Chive Sprigs
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1 oz. Butter
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1 oz. Grated Parmesan
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½ oz. Crispy Garlic
- 8 oz. Parsnips
- 12 oz. Red Potatoes
- 2 fl. oz. Red Cooking Wine
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2 tsp. Beef Flavor Demi-Glace Concentrate
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.
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Nutrition (per serving)
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Calories837
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Carbohydrates64g
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Fat45g
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Protein46g
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Sodium1349mg
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
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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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.
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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.
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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.
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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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