Pan-Seared Sirloin Steak & Rosemary Potatoes

with Creamed Parmesan Spinach & Balsamic Fig Pan Sauce

Allergens: Milk

Total: 35 min • Prep: 10 min

Servings:
Ingredients

  • Sirloin Steak

    12 ounce

  • Fry Seasoning

    1 tablespoon

  • Balsamic Vinegar

    5 teaspoon

  • Spinach

    5 ounce

  • Crème Fraîche

    2 tablespoon

  • Cream Cheese

    2 tablespoon

  • Rosemary

    ¼ ounce

  • Fig Jam

    1 unit

  • Beef Stock Concentrate

    1 unit

  • Fingerling Potatoes

    12 ounce

  • Parmesan Cheese Block

    1 unit

  • Garlic Powder

    1 teaspoon

  • Shallot

    1 unit

  • Salt

    1 teaspoon (tsp)

  • Cooking Oil

    4 teaspoon (tsp)

  • Butter

    2 tablespoon (tbsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.

  • Halve potatoes lengthwise. Strip rosemary leaves from stems; discard stems and finely chop leaves until you have ½ tsp (1 tsp for 4 servings). Halve, peel, and finely chop shallot.

  • Using a zester or on the smallest holes of a box grater, grate Parmesan onto a small plate; set aside for Step 4.

Ingredient Quantities

  • Rosemary

    ¼ ounce

  • Shallot

    1 unit

2

  • Toss potatoes on a baking sheet with a large drizzle of oil, chopped rosemary, half the Fry Seasoning (you’ll use the rest in the next step), salt, and pepper.

  • Roast on top rack until browned and tender, 20-25 minutes.

Ingredient Quantities

  • Fry Seasoning

    1 tablespoon

  • Rosemary

    ¼ ounce

  • Salt

    1 teaspoon (tsp)

3

  • Meanwhile, pat steak* dry with paper towels and season all over with remaining Fry Seasoning, salt, and pepper.

  • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook, undisturbed, 1 minute per side.

  • Reduce heat to medium and cook to desired doneness, 2-4 minutes more per side. TIP: For thicker steaks, you may need to cook longer. If your pan is ovenproof, transfer to the middle oven rack (or simply continue cooking on the stovetop) until steak reaches your desired doneness.

  • Turn off heat; transfer steak to a cutting board. Wipe out pan.

 

Ingredient Quantities

  • Fry Seasoning

    1 tablespoon

  • Salt

    1 teaspoon (tsp)

4

  • Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium-high heat. Add half the shallot, salt, and pepper. Cook, stirring constantly, until softened, 30-60 seconds.

  • Add a handful of spinach and cook, stirring, to slightly wilt. Repeat with remaining spinach in batches.

  • Once all the spinach is mostly wilted, stir in garlic powder, crème fraîche, cream cheese, and 2 TBSP water (4 TBSP for 4). Cook, stirring occasionally, until sauce is smooth and creamy.

  • Turn off heat; stir in Parmesan. Season to taste with salt and pepper if desired.

Ingredient Quantities

  • Spinach

    5 ounce

  • Crème Fraîche

    2 tablespoon

  • Cream Cheese

    2 tablespoon

  • Garlic Powder

    1 teaspoon

  • Shallot

    1 unit

  • Salt

    1 teaspoon (tsp)

  • Butter

    2 tablespoon (tbsp)

5

  • Heat a drizzle of oil in pan used for steak over medium-high heat. Add remaining shallot and cook, stirring, until softened, 1-2 minutes.

  • Stir in ¼ cup water (⅓ cup for 4 servings), vinegar, jam, and stock concentrate. Bring to a simmer and cook, stirring occasionally, until thickened, 2-3 minutes.

  • Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) and season with salt and pepper to taste.

Ingredient Quantities

  • Shallot

    1 unit

  • Salt

    1 teaspoon (tsp)

  • Butter

    2 tablespoon (tbsp)

6

  • Thinly slice steak against the grain.

  • Stir creamed spinach to recombine.

  • Divide steak, spinach, and potatoes between plates. Spoon sauce over steak and serve.

Ingredient Quantities

  • Spinach

    5 ounce