Sirloin Steak with Yukon-Red Pepper Hash

And Mustard-Herb Compound Butter

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

A note about serious food allergies

Julia Child once said, "With enough butter, anything is good." If that "anything" happens to be sirloin steak, then "good" is not an adequate descriptor. We start by searing the steak, then roasting it in the oven and serving it with an over-the-top compound butter of Dijon mustard, honey, shallot, and parsley. Served against a hash of roasted Yukon Gold potatoes and red bell pepper, it's rich, it's decadent, and it's steak night done right.

In Your Box (serves 2)

  • Info
    1⅕ oz. Butter
  • 1 Red Bell Pepper
  • 1 Shallot
  • 6 oz. Carrots
  • 10 oz. Yukon Potatoes
  • 4 Parsley Sprigs
  • 2 Sirloin Steaks
  • 0.375 oz. Honey
  • ¼ oz. Dijon Mustard
  • Nutrition (per serving)

  • Calories
    678
  • Carbohydrates
    45g
  • Fat
    40g
  • Protein
    48g
  • Sodium
    450mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Small Bowl
  • 1 Medium Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Set butter out to soften. Preheat oven to 400 degrees and prepare a baking sheet with foil or use a non-stick baking sheet. Thoroughly rinse produce and pat dry. Stem, seed, and dice red bell pepper into 1" pieces. Peel and halve shallot. Slice half the shallot into strips and finely dice the other half. Peel and cut carrot on an angle (bias) into ½" thick pieces. Scrub Yukon potatoes and cut into ½" rounds. Stem and mince parsley. Rinse steaks and pat dry.

  • Step 2 - Roast the Vegetables
    2

    Roast the Vegetables

    Place red pepper, carrots, and Yukon potatoes on baking sheet and toss with 2 tsp. olive oil, ½ tsp. salt, and a pinch of pepper. Roast about 15-20 minutes, then pull pan from the oven and add sliced shallots (reserve minced shallots for compound butter), stir lightly to coat with residual oil, and return to oven for another 10 minutes.

  • Step 3 - Make the Butter
    3

    Make the Butter

    Combine butter, honey, minced shallots (to taste - use about 1-2 tsp.), minced parsley, mustard, and a pinch of salt and pepper in a small bowl. Form into 2 discs about 1" wide and place on a plate in the fridge to harden.

  • Step 4 - Cook the Steaks
    4

    Cook the Steaks

    Warm 1 tsp. olive oil in a medium pan over medium-high heat. Season steaks with a pinch of salt and pepper. Cook steaks 4-5 minutes per side, or until a minimum internal temperature of 145 degrees is reached. Rest steaks for at least five minutes. Resting meat allows the juices to redistribute themselves, resulting in a juicier steak.

  • Step 6 - Plate the Dish
    5

    Plate the Dish

    Arrange roasted vegetables on a plate and place a steak next to the vegetables. Top steaks with a disc of mustard-herb butter.