Careme

Ingredients

• Certified Angus Beef Choice Top Sirloin Steak (1 Steak) 1 lb steak $12.99
• Green Asparagus 1 lb, tough ends trimmed $1.99
• Yukon Gold Potatoes 1 lb, scrubbed $1.49
• Kroger® Sliced White Mushrooms 8 oz $2.79
• Jumbo White Onions 1/2 lb, thinly sliced $1.99
• Garlic 2 cloves, minced $1.50
• Fresh Organic Lemon - Each 1/2 lemon, for asparagus finish $1.69
• Pantry item: olive oil 2 tablespoons
• Pantry item: butter 2 tablespoons
• Pantry item: kosher salt 1 1/4 teaspoons, divided
• Pantry item: black pepper 3/4 teaspoon, divided
• Pantry item: Dijon mustard 1 teaspoon
• Pantry item: Worcestershire sauce 1 teaspoon
• Pantry item: beef broth 1/2 cup
• Pantry item: dry red wine, optional 1/3 cup
• Pantry item: chopped parsley or chives, optional 1 tablespoon

Instructions

1. Heat the oven to 425°F. Place 1 lb scrubbed Yukon Gold potatoes in a saucepan, cover with cold salted water, and bring to a boil. Simmer 15 to 18 minutes until fork-tender.
2. While the potatoes cook, toss 1 lb trimmed asparagus with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper on a sheet pan. Set aside.
3. Pat the 1 lb top sirloin steak very dry. Season all over with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Let it sit at room temperature while you prep the rest.
4. In a bowl, combine 8 oz sliced mushrooms, 1/2 lb sliced white onion, and 2 minced garlic cloves so they’re ready for the skillet. In a measuring cup, combine 1/2 cup beef broth, 1 teaspoon Worcestershire sauce, and 1 teaspoon Dijon. Add 1/3 cup dry red wine if using.
5. Drain the potatoes well and spread them on a second lightly oiled sheet pan or one side of the asparagus pan if there is room. Gently smash each potato with the bottom of a mug or measuring cup. Dot with 1 tablespoon butter, drizzle with 1/2 tablespoon olive oil, and season with 1/4 teaspoon salt and a pinch of pepper.
6. Roast the smashed potatoes and asparagus for 18 to 22 minutes, removing the asparagus earlier if it is tender at 12 to 15 minutes. Finish the asparagus with a squeeze of juice from 1/2 lemon.
7. While the vegetables roast, heat a heavy skillet over medium-high heat and add the remaining 1/2 tablespoon olive oil. Sear the sirloin steak for about 3 to 4 minutes on the first side and 3 to 4 minutes on the second side for medium-rare to medium, depending on thickness. Transfer the steak to a board to rest for at least 8 minutes.
8. Reduce the skillet heat to medium. Add 1 tablespoon butter, then the mushrooms and onions. Cook for 6 to 8 minutes, stirring occasionally, until the onions are soft and the mushrooms are browned and have given off their moisture.
9. Add the garlic mixture if not already included, then pour in the broth mixture and the 1/3 cup red wine if using. Scrape up the browned bits and simmer for 2 to 4 minutes until lightly reduced and glossy. Swirl in the remaining 1 tablespoon butter.
10. Slice the rested steak against the grain. Taste the mushroom pan sauce and adjust seasoning if needed.
11. Plate restaurant-style by shingling slices of steak across each plate, leaning them slightly. Spoon the mushroom-onion sauce over part of the steak. Add a neat pile of smashed potatoes and a bundle of asparagus to the side for height and color contrast. Finish with parsley or chives if using.