Sirloin Steak Provencal

🥘 Ingredients

• asparagus
  12 oz
• beef stock concentrate
  2 unit
• black pepper
• butter
  4 tbsp
• cooking oil
  4 tsp
• garlic
  2 clove
• herbes de Provence
  1 tbsp
• mayonnaise
  4 tbsp
• onion
  1 unit
• potatoes
  24 oz
• salt
• scallions
  2 unit
• sirloin steak
  28 oz

🍳 Cookware

• paper towels
• baking sheet
• aluminum foil
• baking sheet
• paper towels
• large pan
• cutting board
• cutting board
• small bowl

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into 1/2-inch-thick wedges. Trim and discard woody bottom ends from asparagus ; cut stalks crosswise into 1-inch pieces. Pat sirloin steak dry with paper towels ; season all over with salt and black pepper . Let sit at room temperature until ready to cook.

   potatoes: 24 oz, asparagus: 12 oz, sirloin steak: 28 oz, salt, black pepper
2. 

   2

   Toss potatoes on one side of a baking sheet with a drizzle of cooking oil and a pinch of salt and pepper. (For 4 servings, spread out across entire sheet.) Peel garlic and place in the center of a small piece of aluminum foil . Drizzle with olive oil; season with salt and pepper. Cinch into a packet and place on same sheet. Roast on top rack until everything is browned and tender, ⏱️ 30 minutes (you'll add more to the sheet after ⏱️ 18 minutes ).

   cooking oil: 4 tsp, garlic: 2 clove
3. 

   3

   Once potatoes have roasted ⏱️ 18 minutes , remove sheet from oven. Carefully toss asparagus on empty side with a drizzle of olive oil, salt, and pepper. (For 4 servings, add asparagus to a second baking sheet ; roast on middle rack.) Roast until asparagus is tender and lightly browned, ⏱️ 12 minutes more. Meanwhile, trim and thinly slice scallions , separating whites from greens. Halve, peel, and mince onion until you have 2 TBSP (4 TBSP for 4).

   scallions: 2 unit, onion: 1 unit
4. 

   4

   Pat steak dry with paper towels again. Heat a drizzle of olive oil in a large pan over medium-high heat. Add steak and cook until browned on one side, ⏱️ 6 minutes . Flip and lower heat to medium. Add herbes de Provence (we sent more) and butter to pan; use 1 tsp herbes and 2 TBSP butter (2 tsp herbes and 4 TBSP butter for 4 servings). Carefully tilt pan toward you. Using a spoon, continually baste steak with butter until it reaches desired doneness, ⏱️ 9 minutes more. Transfer steak to a cutting board to rest ⏱️ 5 minutes (leave butter in pan).

   herbes de Provence: 1 tbsp, butter: 4 tbsp
5. 

   5

   Heat pan used for steak over medium-high heat; add minced onion and cook, stirring, until softened, ⏱️ 4 minutes . Add scallion whites; cook until softened, ⏱️ 2 minutes . Stir in beef stock concentrate and 1/4 cup water (1/3 cup for 4 servings). Bring to a simmer and cook until slightly thickened, ⏱️ 3 minutes . Turn off heat.

   beef stock concentrate: 2 unit
6. 

   6

   Carefully transfer roasted garlic to a cutting board ; mash with a fork. In a small bowl , combine mayonnaise with as much garlic as you like. Season with salt and pepper. Slice steak against the grain. Divide steak, potatoes, and asparagus between plates. Stir any resting juices from steak into pan sauce. Spoon sauce over steak; garnish with scallion greens. Serve with garlic aioli on the side.

   mayonnaise: 4 tbsp