Sirloin Steak with Balsamic Sauce
and fingerling potatoes and Brussels sprouts
Prep & Cook Time: 30-40 min.
Cook Within: 6 days
Difficulty Level: Expert
Spice Level: Not Spicy
Basic. It's slang nowadays (we know, we're confused, too). But for adults who still trust their classic dictionaries, we want a little calm and ordinary after a long day at work. This meal could be called basic; it's just steak, Brussels sprouts, and potatoes. It's so much more, though; juicy steak dances with a balsamic sauce of pure sweet tang, Brussels are roasted to crispy perfection, and those taters are soft as a cloud on the inside, with a nice crispy outside that's a delight to sink the teeth into. Basic. It's a good thing.
In Your Box (serves 2)
- 12 oz. Fingerling Potatoes
- 12 oz. Sirloin Steaks
- 8 oz. Brussels Sprouts
- 1 fl. oz. Balsamic Glaze
- 2 Garlic Cloves
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) DOLnaEP8
You Will Need
- Olive Oil
- Cooking Spray
- 1 Baking Sheet
- 1 Large Oven-Safe Non-Stick Pan
- 1 Medium Non-Stick Pan
Before You Cook
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
Start the Potatoes
Halve potatoes lengthwise.Place a large oven-safe non-stick pan over medium heat. Add 2 tsp. olive oil, potatoes, and 1/4 tsp. salt to hot pan. Cover, and stir occasionally until golden, 3-5 minutes.Uncover and place pan in hot oven. Roast until tender, 10-12 minutes.Carefully, stir butter into roasted potatoes until melted. Cover and set aside.While potatoes cook, start Brussels sprouts.
Start Brussels and Prepare Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).Place Brussels sprouts on one half of prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasoning into Brussels sprouts.Spread into a single layer on their side. Roast, 8 minutes.If using NY strip steak, roast 5 minutes.Remove from oven.While Brussels sprouts roast, mince garlic.
Sear the Steaks
Pat steaks dry, and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Add steaks to hot pan. Sear undisturbed until browned, 2-3 minutes on one side.If using NY strip steak, season same amount and sear 2-3 minutes on both sides.Remove from burner.
Roast the Steaks and Brussels Sprouts
Place steaks, seared side up, on empty half of baking sheet.Roast until Brussels sprouts are tender and steaks reach a minimum internal temperature of 145 degrees, 6-8 minutes.If using NY strip steak, place on baking sheet and bake in hot oven until steak reaches a minimum internal temperature of 145 degrees, 9-12 minutes.Remove steaks from baking sheet and rest, 5 minutes.Reserve pan; no need to wipe clean.While steaks rest, make sauce.
Make the Sauce
Return pan used to sear steaks to medium heat. Add 1 tsp. olive oil and garlic to hot pan. Cook until fragrant, 30-60 seconds.Add 1/4 cup water, balsamic glaze, and demi-glace. Stir often until thickened, 2-3 minutes.Season with a pinch of pepper and remove from burner.If using NY strip steak, halve before serving.Plate dish as pictured on front of card, spooning sauce over steak. Bon appètit!
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