Seared Sirloin with Pecorino-Romano Basil Cream

And Roasted Peppers and Potatoes

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk

A note about serious food allergies

Pecorino-Romano is a hard Italian sheep's milk cheese that plays second fiddle to its big brother, Parmesan. Well, no more! It's about time that Pecorino step up and rock the mic with its nutty, salty flavor, and the distinctive bite that only and aged sheep's milk from Sardinia can bring. When Pecorino is added to rich cream, fragrant basil and bright lemon, you end up with a sauce that reigns supreme by laying waste to all sauces before it.

In Your Box (serves 2)

  • 4 Basil Sprigs
  • 1½ oz. Spinach
  • 1 Shallot
  • 1 Russet Potatoes
  • 1 Lemon
  • 1 Red Bell Pepper
  • 2 Sirloin Steaks
  • Info
    8 fl. oz. Canned Evaporated Whole Milk
  • Info
    1 oz. Grated Pecorino Cheese
  • Info
    0.9 oz. Butter
  • Nutrition (per serving)

  • Calories
    763
  • Carbohydrates
    68g
  • Fat
    32g
  • Protein
    75g
  • Sodium
    1146mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Pan
  • 1 Blender/Food Processor/Immersion Blender
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Preheat oven to 375 degrees. Prepare a baking sheet with foil. Rinse basil, spinach, shallot, potatoes, lemon, and red bell pepper. Stem and coarsely chop basil. Coarsely chop spinach. Mince shallot. Cut potatoes into large dice. Zest and halve lemon. Core red pepper, cut out the white membrane, and cut into 1" dice.

  • Step 2 - Roast Potatoes and Peppers
    2

    Roast Potatoes and Peppers

    Place diced potatoes and peppers into a mixing bowl and toss with 1 Tbsp. olive oil. Season with a pinch of salt and pepper and spread on prepared baking sheet. Roast in oven for 25-30 minutes, or until potatoes are fully cooked and fork tender.

  • Step 3 - Cook the Steaks
    3

    Cook the Steaks

    Place a medium pan over medium-high heat. Season steaks on both sides with salt and pepper. When pan is hot, add 1 tsp. olive oil and cook steaks for 3-5 minutes on each side, until cooked to your liking, or an internal temperature of 145 degrees is reached. Remove from pan and let rest for 5 minutes to allow juices to redistribute themselves within the meat. (Remember, rested meat = juicy meat).

  • Step 4 - Make the Sauce
    4

    Make the Sauce

    Wipe out pan used to cook the steaks and place back on medium-high heat. When hot add 1 tsp. olive oil and minced shallots. Saute for 1 minute, or until shallots are softened. Add evaporated milk and cook for 2-3 minutes, or until sauce begins to thicken slightly. Add chopped basil and spinach to pan. Add Pecorino to pan and cook for 1 minute, or until cheese has fully melted and is incorporated into the sauce. Squeeze half the lemon into pan (to taste).

  • Step 5 - Blend Sauce
    5

    Blend Sauce

    Carefully pour the sauce into a blender or food processor. Blend on high for 1 minute, or until smooth. Add butter to blender and blend for another 30 seconds. Butter will enrich and slightly thicken sauce.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Arrange a serving of roasted potatoes and peppers and a steak on each plate, spooning sauce over. Garnish with lemon zest.