Sirloin Steak Provençal

🥘 Ingredients

• asparagus
  1 bunch
• beef stock concentrate
  1 unit
• black pepper
  1 tsp
• butter
  2 tbsp
• cooking oil
  2 tbsp
• garlic
  1 head
• herbes de provence
  1 tsp
• mayonnaise
  ¼ cup
• onion
  1 pieces
• potatoes
  1 lb
• salt
  1 tsp
• scallions
  2 pieces
• sirloin steak
  2 pieces
• water
  ¼ cup

🍳 Cookware

• baking sheet
• large pan
• small bowl

1. 

   1

   Wash and dry all produce. Cut potatoes into ½-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: 1 lb, asparagus: 1 bunch, sirloin steak: 2 pieces, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Toss potatoes on one side of a baking sheet with a drizzle of cooking oil and a pinch of salt and pepper. 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 the same sheet. Roast on the top rack until everything is browned and tender ⏱️ 30 minutes .

   cooking oil: 2 tbsp, garlic: 1 head
3. 

   3

   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 , separating whites from greens. Halve, peel, and mince onion until you have 2 TBSP.

   scallions: 2 pieces, onion: 1 pieces
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 ⏱️ 5 minutes . Flip and lower heat to medium. Add 1 tsp herbes de provence and 2 TBSP butter 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).

   herbes de provence: 1 tsp, butter: 2 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 ¼ cup water . Bring to a simmer and cook until slightly thickened ⏱️ 3 minutes . Turn off heat.

   beef stock concentrate: 1 unit, water: ¼ cup
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: ¼ cup