Careme

Ingredients

• USDA Choice Beef Sirloin Steak Petite - 1 Lb 1 lb $8.99
• Signature SELECT/FARMS Russet Potatoes In Bag - 5 Lb 1 lb russet potatoes, cut into 1-inch wedges $2.99
• Broccoli Crown 1 lb, cut into florets with peeled stems sliced $2.62
• Yellow Onion 1/2 lb, cut into thick wedges $1.12
• Wonderful Seedless Lemons Prepacked Bag - 1 Lb 1 lemon, zested and juiced $3.99
• Garlic 3 cloves, minced
• Olive oil 2 1/2 tablespoons
• Butter 1 tablespoon
• Dijon mustard 1 teaspoon
• Kosher salt to taste
• Black pepper to taste
• Smoked paprika 1/2 teaspoon

Instructions

1. Preheat the oven to 425°F. Pat the 1 lb petite sirloin steak dry and let it sit at room temperature while you prep the vegetables.
2. Toss 1 lb russet potatoes cut into 1-inch wedges with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon smoked paprika. Spread on one side of a sheet pan.
3. Toss 1 lb broccoli florets and sliced stems plus 1/2 lb yellow onion wedges with 1 tablespoon olive oil, a pinch of salt, and a pinch of black pepper. Spread on the other side of the sheet pan.
4. Roast the potatoes, broccoli, and onion at 425°F for 25 to 30 minutes, flipping once halfway, until the potatoes are browned on the edges and the broccoli is tender with some charred tips.
5. When the vegetables have about 10 minutes left, season the 1 lb petite sirloin steak on both sides with kosher salt and black pepper. Heat a large skillet over medium-high heat and add 1/2 tablespoon olive oil.
6. Sear the 1 lb petite sirloin steak for about 3 to 4 minutes per side for medium-rare to medium, adjusting for thickness. Add 1 tablespoon butter and 3 minced garlic cloves in the last minute and baste the steak briefly.
7. Transfer the steak to a cutting board to rest for 5 to 7 minutes. Lower the skillet heat to medium and add the zest of 1 lemon, 1 tablespoon lemon juice, and 1 teaspoon Dijon mustard. Swirl to combine into a quick pan sauce. Add a tablespoon of water if needed to loosen it.
8. Slice the rested 1 lb petite sirloin steak thinly against the grain.
9. Plate the roasted potatoes first, then lean the sliced steak against them. Arrange the roasted broccoli and onion to the side for color contrast. Spoon the lemon-garlic pan sauce over the steak and finish with a little extra black pepper and a squeeze of lemon if desired.