Culinary Collection
Shiitake Sirloin Steak and Lemon Hollandaise
with asparagus and crispy Parmesan potatoes
Prep & Cook Time: 40-50 min.
Cook Within: 6 days
Difficulty Level: Intermediate
Spice Level: Not Spicy
Contains: Milk, Eggs, Wheat
Chef
Ryan Pugh
In Your Box (serves 2)
- 12 oz. Sirloin Steaks
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1 oz. Grated Parmesan
- 1 Russet Potato
- 3 oz. Shiitake Mushrooms
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2 Tbsp. Italian Panko Blend
- ½ tsp. Garlic Salt
- 5 oz. Asparagus
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1 oz. Lemon Garlic Herb Butter
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0.84 oz. Mayonnaise
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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Calories745
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Carbohydrates25g
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Fat50g
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Protein44g
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Sodium1711mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 2 Mixing Bowls
- 1 Microwave-Safe Bowl
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
Trim woody ends off asparagus. Peel and slice potato into thin rounds. Stem mushrooms and halve caps. In a mixing bowl, combine Parmesan and panko. Set aside. Place butter in a microwave-safe bowl. Microwave until melted, 20 seconds. Set aside to cool, at least 5 minutes. Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
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2 Roast the Vegetables
Place potatoes on prepared baking sheet and top with Parmesan-panko mixture, 1 tsp. olive oil, garlic salt, and a pinch of salt and pepper. Spread into a single layer on one side. Place asparagus and mushrooms on empty side, keeping them separate. Season both with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into single layers on their sides. Roast in hot oven until tender, 18-22 minutes. While vegetables roast, cook steaks.
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3 Cook the Steaks
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add steaks to hot pan, and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Remove from burner. Remove steaks to a plate and rest, 3 minutes.
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4 Make the Sauce
In another mixing bowl, combine mayonnaise and 1 tsp. water. Add cooled butter to mayonnaise-water mixture and stir until smooth and creamy.
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5 Finish the Dish
Plate dish as pictured on front of card, topping steaks with mushrooms and sauce. Bon appétit!
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