---
title: "Juicy Tomato Sirloin Steak: Roasted Broccoli and Fingerling Potatoes"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/juicy-tomato-steak-5b87195430006c2a074e14c2
servings: 2
prep_time: 10 minutes
cook_time: 30 minutes
time_required: 40 minutes
difficulty: Easy
allergens:
  - Milk
  - Tree Nuts
tags:
  - Meat Lover
  - Quick
  - Balanced
rating: 4.0
rating_count: 235
source_chef: Recipe Development Team
image: "https://images.recipes.furrysalamander.com/juicy-tomato-sirloin-steak.avif"
---
@heirloom grape tomatoes{1%cup}
@shallot{1%unit}
@parsley{2%sprigs}
@thyme{1%sprig}
@multicolored fingerling potatoes{1%cup}
@broccoli florets{1%head}
@pine nuts{2%tbsp}
@sirloin steak{2%pieces}
@beef demi-glace{2%packets}
@garlic herb butter{2%tbsp}
@parmesan cheese{2%tbsp}
@vegetable oil{1%tbsp}
@olive oil{2%tbsp}
@butter{2%tbsp}
@water{½%cup}

Wash and dry all produce. Preheat oven to 450°F. Lightly oil a #baking sheet{} with a drizzle of olive oil and place in oven on upper rack. Halve tomatoes. Halve, peel, and finely chop shallot until you have 2 tbsp. Pick parsley leaves from stems, finely chopping leaves and stems separately. Pick 1 tsp thyme leaves, reserving sprigs.

Halve potatoes lengthwise. Toss with a large drizzle of olive oil and season with plenty of salt and pepper. Carefully remove baking sheet from oven and arrange potatoes cut-side down toward one side. Nestle half the thyme sprigs amongst potatoes. Roast ~{10%minutes}.

Remove potatoes, flip them, and keep toward one side. Toss broccoli florets with a drizzle of olive oil, salt, and pepper. Arrange on the other side of the sheet. Return to oven and roast until potatoes are tender and broccoli edges char, ~{20%minutes}.

Meanwhile, put pine nuts in a #large pan{} over medium-high heat. Toast, tossing often, until golden, ~{3%minutes}. Transfer to a #small bowl{}. Heat a drizzle of vegetable oil in same pan over medium-high heat. Pat sirloin steak dry with a #paper towel{}, season with plenty of salt and pepper. Add to pan and cook to desired doneness, 3-6 minutes per side. Remove to a plate to rest. Wipe out pan.

Place pan over medium-high heat. Add shallot and a drizzle of olive oil. Cook until softened, ~{1%minutes}. Stir in beef demi-glace, tomatoes, and ½ cup water. Bring to a simmer, then remove from heat. Stir in reserved thyme leaves, half the parsley leaves, and 2 tbsp butter. Season with salt and pepper. Stir in any steak juices. Remove potatoes and broccoli from oven. Heat broiler to high.

In a #large bowl{}, toss potatoes with garlic herb butter and parsley stems. Sprinkle parmesan cheese over broccoli on sheet. Place under broiler to melt, ~{2%minutes}. Divide steak, potatoes, and broccoli between plates. Sprinkle pine nuts over broccoli. Spoon sauce over steak. Top with remaining parsley leaves.