A totally real, verified fact that we just made up: People who cook fancier weeknight dinners are more likely to receive a compliment from a stranger, meet their celebrity crush, and\/or win the lottery. They\u2019re also guaranteed to be rewarded with a delicious, steakhouse-quality meal without leaving the comforts of their own kitchen. Case in point: these seared sirloin steaks drizzled in a deluxe, sherry vinegar-spiked pan sauce with crispy, cheesy potato rounds, and a tangy mixed greens salad.
\nPrep: 10 Cook: 40<\/p>\n
Adjust rack to middle position and preheat oven to 450\u00b0F. Lightly oil<\/strong> a baking sheet. Wash and dry produce.<\/strong><\/p>\n Slice potatoes<\/strong> into \u00bc-inch-thick rounds. Halve, peel, and finely chop half the shallot<\/strong> (save remaining for another use).<\/p>\n In a small bowl, whisk together half the vinegar<\/strong> (you\u2019ll use the rest later), 1 TBS olive oil,<\/strong> and \u00bd tsp sugar.<\/strong> Season with salt<\/strong> and pepper.<\/strong><\/p>\n Make potato clusters: <\/strong><\/p>\n In a large bowl, combine potatoes, garlic powder,<\/strong> 2 TBS olive oil,<\/strong> and a couple big pinches of salt<\/strong> and pepper,<\/strong> toss until potatoes<\/strong> are completely coated. Arrange on prepared sheet in clusters (about 6 slightly overlapping slices each).<\/p>\n Roast on middle rack for 12 minutes, then sprinkle with Parmesan.<\/strong><\/p>\n Return to middle rack until potatoes<\/strong> are tender and cheese<\/strong> is lightly browned, 10-12 minutes more.<\/p>\n Cook steak: <\/strong><\/p>\n While potatoes<\/strong> roast, pat steak<\/strong> dry with paper towels, season all over with salt<\/strong> and pepper.<\/strong><\/p>\n Heat a large drizzle of oil<\/strong> in a large pan over medium-high heat. Add steak<\/strong> and cook to desired doneness, 3- to 6-minutes per side.<\/p>\n Turn off heat, transfer to a cutting board to rest. Wipe out pan.<\/p>\n Make sauce: <\/strong><\/p>\n Heat a drizzle of oil<\/strong> in same pan over medium heat. Add chopped shallot,<\/strong> cook, stirring, until softened, 1- to 2-minutes.<\/p>\n Pour in remaining vinegar.<\/strong> Simmer until reduced by half, 30 seconds.<\/p>\n Stir in stock concentrate<\/strong> and \u00bc cup water.<\/strong> Simmer until thickened, 2- to 3-minutes. Turn off heat.<\/p>\n Stir in sour cream<\/strong> and 1 TBS butter<\/strong> until melted and combined. Season with salt<\/strong> and pepper.<\/strong><\/p>\n Make salad: <\/strong><\/p>\n While sauce<\/strong> cooks, toss mixed greens<\/strong> in a second large bowl with as much vinaigrette<\/strong> as desired. Season with salt<\/strong> and pepper.<\/strong><\/p>\n Finish & serve: <\/strong><\/p>\n Slice steak<\/strong> against the grain.<\/p>\n Divide steak, potato clusters,<\/strong> and salad<\/strong> between plates. Top steak<\/strong> with sauce<\/strong> and serve.<\/p>\n","protected":false},"excerpt":{"rendered":" with Garlic Parmesan Potato Clusters & Mixed Greens Yield: 2 Adapted from: Hello Fresh A totally real, verified fact that we just made up: People who cook fancier weeknight dinners are more likely to receive a compliment from a stranger, meet their celebrity crush, and\/or win the lottery. They\u2019re also guaranteed to be rewarded with a delicious, steakhouse-quality meal without leaving the comforts of their own kitchen. Case in point: these seared sirloin steaks drizzled in a deluxe, sherry vinegar-spiked…<\/p>\n
\nPrep & make vinaigrette: <\/strong><\/p>\n