Sirloin Steak with Balsamic Sauce

and crispy potatoes

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

A note about serious food allergies

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
  • Info
    1 oz. Butter
  • 8 oz. Brussels Sprouts
  • 2 Garlic Cloves
  • 12 oz. Sirloin Steaks
  • 1 fl. oz. Balsamic Glaze
  • Info
    2 tsp. Beef Demi-Glace
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
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Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Start the Potatoes

    Start the Potatoes

    Quarter potato lengthwise and slice into ¾"-thick pieces. Place a medium oven-safe non-stick pan over medium heat. Add 2 tsp. olive oil, potato, and ¼ tsp. salt to hot pan. Cover, and stir occasionally until golden, 3-5 minutes. Remove cover. Place pan in oven and roast until tender, 10-12 minutes. Carefully, remove from oven and stir in butter until melted. Set aside. While potatoes cook, start Brussels sprouts.

  • Step 2 - Start Brussels and Prepare Ingredients

    Start Brussels and Prepare Ingredients

    Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Toss Brussels sprouts with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper on one half of prepared baking sheet. Spread into a single layer on their side. Roast 8 minutes. Remove from oven. Brussels sprouts will finish cooking in a later step. While Brussels roast, mince garlic.

  • Step 3 - Sear the Steaks

    Sear the Steaks

    Pat steaks dry, and season both sides with ¼ tsp. salt and ¼ 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. Remove from burner. Steaks will finish cooking in a later step.

  • Step 4 - Roast the Steaks and Brussels Sprouts

    Roast the Steaks and Brussels Sprouts

    Once Brussels sprouts have roasted 8 minutes, 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. Reserve pan; no need to wipe clean.

  • Step 5 - Make the Sauce

    Make the Sauce

    After Brussels sprouts and steaks have roasted 4 minutes, 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 ¼ cup water, balsamic glaze, and demi-glace. Stir often until thickened, 2-3 minutes. Season with a pinch of pepper and remove from burner. Plate dish as pictured on front of card. Bon appètit!