Sirloin Steak & Seared Scallops

🥘 Ingredients

• asparagus
  12 oz
• beef stock concentrate
  2 unit
• black pepper
• bold & savory steak spice
  2 tbsp
• butter
  4 tbsp
• chives
  1/2 oz
• cooking oil
  5 tsp
• creme fraiche
  3/4 c
• dijon mustard
  4 tsp
• garlic herb butter
  4 tbsp
• leeks
  4 unit
• potato chips (crushing with your hands first)
  2 unit
• potatoes
  24 oz
• salt
• scallops
  1 lb
• sirloin steak
  3 lb

🍳 Cookware

• medium pot
• large pan
• baking sheet
• blender
• small bowl

1. 

   1

   Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Trim and discard root ends and dark green tops from leeks . Halve lengthwise; rinse under cold water, gently separating inner layers to wash away any trapped grit. Pat dry with paper towels; thinly slice crosswise into half-moons. Peel and dice potatoes into 1/2-inch pieces. Trim and discard woody bottom ends from asparagus . Finely chop chives . Heat 1 TBSP plain butter (2 TBSP for 4) and a drizzle of cooking oil in a medium pot over medium-high heat. Add leeks, a pinch of salt , and black pepper . Cook, stirring occasionally, until softened and starting to brown, 2-4 minutes. Stir in potatoes and add enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, 15-20 minutes.

   leeks: 4 unit, potatoes: 24 oz, asparagus: 12 oz, chives: 1/2 oz, butter: 4 tbsp, cooking oil: 5 tsp, salt, black pepper
2. 

   2

   While leeks and potatoes cook, pat sirloin steak dry with paper towels. Season all over with bold & savory steak spice , salt, and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add steak and sear until browned all over, 3-4 minutes. Turn off heat; transfer steak to one side of a baking sheet (spread out across entire sheet for 4 servings). Wipe out any burnt bits from pan. On empty side of sheet, toss asparagus with a drizzle of oil, salt, and pepper. Roast on middle rack until asparagus is browned and tender and steak is cooked to desired doneness, 12-15 minutes. (For 4, toss asparagus on a second sheet; roast steak on top rack and asparagus on middle rack, swapping rack positions halfway through.) (For perfectly cooked steak, use a meat thermometer!) Transfer steak to a cutting board to rest. (If steak is done first, carefully remove from oven and continue roasting asparagus.)

   sirloin steak: 3 lb, bold & savory steak spice: 2 tbsp
3. 

   3

   Once leeks and potatoes are done, reserve 1/4 cup veggie cooking liquid (1/2 cup for 4 servings), then drain. Carefully transfer veggies to a blender (or food processor). Add 1 TBSP plain butter, 2 TBSP creme fraiche , and 2 TBSP reserved veggie cooking liquid (2 TBSP butter, 4 TBSP creme fraiche, and 1/4 cup reserved veggie cooking liquid for 4). Blend, adding splashes of reserved veggie cooking liquid as needed, until no large pieces remain and mixture is smooth and creamy, 60-90 seconds. Season with salt and pepper to taste. TIP: To blend hot food safely, work in batches if needed, filling the blender only halfway. To blend, remove center cap from blender lid, secure lid on blender, and hold a folded kitchen towel over the lid to let steam escape and to protect yourself from splatters.

   creme fraiche: 3/4 c
4. 

   4

   In pan used for steak, combine beef stock concentrate , dijon mustard , and 1/4 cup water (1/2 cup for 4 servings). Bring to a boil, then remove from heat; whisk in remaining creme fraiche. Taste and season with salt and pepper if needed. Transfer sauce to a small bowl ; cover with foil until ready to serve. Wash and dry pan.

   beef stock concentrate: 2 unit, dijon mustard: 4 tsp
5. 

   5

   Pat scallops dry with paper towels; season all over with salt and pepper. Heat a large drizzle of oil in pan used for sauce over medium-high heat. Add scallops in a single layer; cook, undisturbed, until browned on one side, 3-5 minutes. Carefully flip; add garlic herb butter . Cook until opaque and cooked through, 3-5 minutes more.

   scallops: 1 lb, garlic herb butter: 4 tbsp
6. 

   6

   Slice steak against the grain. Divide steak, scallops and butter, potato-leek puree, and asparagus between plates in separate sections. Top puree with potato chips and spoon sauce over steak. Sprinkle chives over everything and serve.

   potato chips: 2 unit (crushing with your hands first)