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Store Brand Meal Kit: Sirloin Steak au Poivre
Store Brand Meal Kit: Sirloin Steak au Poivre
1 ct
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About
Details
Ahold Sirloin Steak au Poivre.
Served with Hasselback Potatoes and Garlic Roasted Broccoli.
Ingredients
Your kit contains:
1 – 10oz. Sirloin Steak.
2 Russet Potatoes.
2 Bags Broccoli Florets.
2 Peeled Garlic Cloves.
1 Shallot.
1 Can Beef Broth.
1 Container Cracker Black Peppercorns.
2 Packages Sour Cream.
1 Container Shredded Parmesan Cheese.
Directions
Tools Needed:
1 Cutting Board.
1 Chef Knife.
1 Pair of Tongs.
1 Rubber Spatula.
1 Sheet Tray.
1 Medium Frying Pan.
Foil (Optional).
Prep:
1. Preheat oven to 375°F.
2. Thoroughly wash and dry whole produce.
3. Potatoes – Prick several times all over, using the tines of a fork.
4. Shallot – Finely chop.
5. Garlic – Finely chop.
Cooking Instructions:
1. Place the potatoes in the microwave and cook on high for 8-10 minutes. Remove from the microwave and carefully make 1/8” cuts, making sure not to cut the whole way through. Use hot pads to handle the hot potatoes.
2. In a frying pan over medium-high heat, heat 2 tablespoons olive oil. Season each steak with salt and black pepper, as desired.
3. Add steak to the pan. Wash hands after handling raw meat. Cook to desired doneness and internal temperature; these times are a guide as steak thickness can vary. MEDIUM-RARE – 3-4 minutes each side (120-130°F), MEDIUM – 5-6 minutes each side (130-140°F), MEDIUM-WELL – 7-8 minutes each side (140-150°F).
4. Transfer the steak to a plate to rest; cover with aluminum foil.
5. Toss broccoli florets with 2 tablespoons olive oil and chopped garlic. Season with a pinch of salt and black pepper to taste.
6. Spread the broccoli florets in a single layer on one side of the foil lined sheet tray.
7. Lightly rub the cut potatoes with olive oil and season with salt and black pepper. Place the potatoes on the other side of the foiled-lined sheet tray.
8. Roast the vegetables in the oven for about 15-20 minutes or until golden brown and tender. Gently toss the broccoli florets halfway through cooking.
9. Using the same pan you cooked the steaks, add the shallots and cook for 3-4 minutes.
10. Add the black peppercorns and sauté for 1 minute or until fragrant.
11. Add the beef broth and bring to a hard boil. Reduce the liquid by half.
12. Stir in 1 tablespoon of flour or cornstarch. Bring the sauce back to a simmer and cook until thickened.
13. Remove from the heat and stir in the sour cream.
14. Take the vegetables from the oven and top the potatoes with the parmesan cheese.
Serve:
Slice the steak against the grain and serve with the hasselback potatoes and roasted broccoli. Drizzle the steak with the shallot-peppercorn sauce. Season to taste. Enjoy!
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 45
- Total Fat 16g25%
- Saturated Fat 7g35%
- Cholesterol 80mg27%
- Sodium 560mg23%
- Total Carbohydrate 53g18%
- Dietary Fiber 6g24%
- Sugars 4g
- Protein 27g
Details
Ahold Sirloin Steak au Poivre.
Served with Hasselback Potatoes and Garlic Roasted Broccoli.
Ingredients
Your kit contains:
1 – 10oz. Sirloin Steak.
2 Russet Potatoes.
2 Bags Broccoli Florets.
2 Peeled Garlic Cloves.
1 Shallot.
1 Can Beef Broth.
1 Container Cracker Black Peppercorns.
2 Packages Sour Cream.
1 Container Shredded Parmesan Cheese.
Directions
Tools Needed:
1 Cutting Board.
1 Chef Knife.
1 Pair of Tongs.
1 Rubber Spatula.
1 Sheet Tray.
1 Medium Frying Pan.
Foil (Optional).
Prep:
1. Preheat oven to 375°F.
2. Thoroughly wash and dry whole produce.
3. Potatoes – Prick several times all over, using the tines of a fork.
4. Shallot – Finely chop.
5. Garlic – Finely chop.
Cooking Instructions:
1. Place the potatoes in the microwave and cook on high for 8-10 minutes. Remove from the microwave and carefully make 1/8” cuts, making sure not to cut the whole way through. Use hot pads to handle the hot potatoes.
2. In a frying pan over medium-high heat, heat 2 tablespoons olive oil. Season each steak with salt and black pepper, as desired.
3. Add steak to the pan. Wash hands after handling raw meat. Cook to desired doneness and internal temperature; these times are a guide as steak thickness can vary. MEDIUM-RARE – 3-4 minutes each side (120-130°F), MEDIUM – 5-6 minutes each side (130-140°F), MEDIUM-WELL – 7-8 minutes each side (140-150°F).
4. Transfer the steak to a plate to rest; cover with aluminum foil.
5. Toss broccoli florets with 2 tablespoons olive oil and chopped garlic. Season with a pinch of salt and black pepper to taste.
6. Spread the broccoli florets in a single layer on one side of the foil lined sheet tray.
7. Lightly rub the cut potatoes with olive oil and season with salt and black pepper. Place the potatoes on the other side of the foiled-lined sheet tray.
8. Roast the vegetables in the oven for about 15-20 minutes or until golden brown and tender. Gently toss the broccoli florets halfway through cooking.
9. Using the same pan you cooked the steaks, add the shallots and cook for 3-4 minutes.
10. Add the black peppercorns and sauté for 1 minute or until fragrant.
11. Add the beef broth and bring to a hard boil. Reduce the liquid by half.
12. Stir in 1 tablespoon of flour or cornstarch. Bring the sauce back to a simmer and cook until thickened.
13. Remove from the heat and stir in the sour cream.
14. Take the vegetables from the oven and top the potatoes with the parmesan cheese.
Serve:
Slice the steak against the grain and serve with the hasselback potatoes and roasted broccoli. Drizzle the steak with the shallot-peppercorn sauce. Season to taste. Enjoy!
Common questions
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