---
title: Sirloin Steak Provençal
source: { name: HelloFresh, url: https://www.hellofresh.com/recipes/sirloin-steak-provencal-621e8389c507c764e7273cc1 }
servings: 2
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: Medium
allergens: [Eggs, Milk]
tags: [Calorie Smart, Sodium Smart, Carb Smart, French, Steak]
rating: 4.5
rating_count: 2700
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the tender, flavorful steak with its unique herb seasoning. The pan sauce was a hit for most.
  - theme: Ease of prep
    text: Some found it easy to follow, while others felt it was more involved or time-consuming than expected.
image: "https://images.recipes.furrysalamander.com/sirloin-steak-proven-al.avif"
---
Wash and dry all produce. Cut @potatoes{1%lb} into ½-inch-thick wedges. Trim and discard woody bottom ends from @asparagus{1%bunch}; cut stalks crosswise into 1-inch pieces. Pat @sirloin steak{2%pieces} dry with paper towels; season all over with @salt{1%tsp} and @black pepper{1%tsp}. Let sit at room temperature until ready to cook.

Toss potatoes on one side of a #baking sheet{} with a drizzle of @cooking oil{2%tbsp} and a pinch of salt and pepper. Peel @garlic{1%head} 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 the same sheet. Roast on the top rack until everything is browned and tender ~{30%minutes}.

Once potatoes have roasted ~{18%minutes}, remove sheet from oven. Carefully toss asparagus on the empty side with a drizzle of olive oil, salt, and pepper. Roast until asparagus is tender and lightly browned ~{12%minutes} more. Meanwhile, trim and thinly slice @scallions{2%pieces}, separating whites from greens. Halve, peel, and mince @onion{1%pieces} until you have 2 TBSP.

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 ~{5%minutes}. Flip and lower heat to medium. Add 1 tsp @herbes de provence{1%tsp} and 2 TBSP @butter{2%tbsp} to pan. Carefully tilt pan toward you. Using a spoon, continually baste steak with butter until it reaches desired doneness ~{9%minutes}. Transfer steak to a cutting board to rest at least ~{5%minutes} (leave butter in pan).

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{1%unit} and ¼ cup @water{¼%cup}. Bring to a simmer and cook until slightly thickened ~{3%minutes}. Turn off heat.

Carefully transfer roasted garlic to a cutting board; mash with a fork. In a #small bowl{}, combine @mayonnaise{¼%cup} 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.