Prep:<\/strong><\/p>\n Adjust racks to middle and top positions and preheat oven to 450\u00b0F. Wash and dry produce.<\/p>\n Cut potatoes<\/strong> into \u00bd-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil,<\/strong> 1 tsp Herbes de Provence<\/strong>, salt,<\/strong> and pepper.<\/strong><\/p>\n Roast potatoes & onion:<\/strong><\/p>\n Halve, peel, and thinly slice the onion.<\/strong><\/p>\n Toss sliced onion<\/strong> on a piece of foil with a drizzle of olive oil<\/strong>, half the vinegar<\/strong> (you\u2019ll use the rest later), salt,<\/strong> and pepper.<\/strong> Cinch into a packet<\/strong> and place on sheet with potatoes.<\/strong><\/p>\n Roast on middle rack until potatoes<\/strong> and onion are tender, 20-25 minutes.<\/p>\n Roast sprouts:<\/strong><\/p>\n Meanwhile, trim and halve Brussels sprouts<\/strong> lengthwise. Toss on a second baking sheet with a large drizzle of oil, salt,<\/strong> and pepper;<\/strong> arrange cut sides down.<\/p>\n Roast on top rack until tender and slightly crispy, 18-22 minutes.<\/p>\n Cook steak:<\/strong><\/p>\n While veggies<\/strong> roast, pat steak<\/strong> dry with paper towels; season all over with salt<\/strong> and pepper.<\/strong><\/p>\n Heat a drizzle of oil<\/strong> in a large pan over medium-high heat. Add steak<\/strong> and cook to desired doneness, adding 1 TBS butter<\/strong> to pan after flipping, 3-6 minutes per side.<\/p>\n Turn off heat; transfer to a cutting board to rest.<\/p>\n Make pan sauce:<\/strong><\/p>\n Meanwhile, heat a drizzle of oil<\/strong> in pan over medium-high heat. Add cherries<\/strong> and cook, stirring, until slightly softened, 30 seconds.<\/p>\n Stir in preserves, demi-glace,<\/strong> remaining vinegar,<\/strong> \u00bc cup water<\/strong>, and any resting juices<\/strong> from steak.<\/strong> Simmer until thickened, 3-5 minutes.<\/p>\n Turn off heat and stir in 1 TBS butter<\/strong> until melted. Season with pepper.<\/strong><\/p>\n Finish & serve:<\/strong><\/p>\n Toss together Brussels sprouts<\/strong> and sliced onion<\/strong> (along with any roasting juices<\/strong> from foil packet).<\/p>\n Thinly slice steak<\/strong> against the grain.<\/p>\n Divide veggies, steak,<\/strong> and potatoes<\/strong> between plates. Top steak<\/strong> with pan sauce<\/strong> and serve.<\/p>\n","protected":false},"excerpt":{"rendered":" with Herby Roasted Potatoes & Roasted Brussels Sprouts Yield: 2 Seared sirloin drizzled with a savory-sweet pan sauce. Roasted, Herbs de Provence-scented fingerlings. Tender Brussels sprouts and tangy, balsamic-roasted shallots. Prep: 10 Cook: 35 12oz potatoes 5tsp balsamic vinegar 1tsp Herbes de Provence 1oz dried cherries 1cherry preserves 8oz Brussels sprouts 1red onion 27-oz sirloin steaks 1tsp heaping Better than Bouillon, beef 2tbs cooking oil 1tsp olive oil 2TBS butter Prep: Adjust racks to middle and top positions and preheat…<\/p>\n![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/08\/CherryBalsamicSirloinServe.jpg?resize=300%2C170\")
<\/p>\n