Careme

Ingredients

• Certified Angus Beef Choice Top Sirloin Steak Value Pack 14 to 16 oz $11.99
• Green Asparagus 1 lb $1.99
• Kroger® Gold Potatoes 5 lb 1 lb $3.99
• Kroger® Whole White Mushrooms 8 oz, halved $2.79
• Kroger® Peeled Garlic 3 cloves, smashed and chopped $3.69
• Kroger® Fresh Lemons Bag 1/2 lemon $4.99
• Organic Parsley 1 tablespoon, chopped $1.99
• Pantry olive oil 1 1/2 tablespoons
• Pantry butter 2 tablespoons
• Pantry Dijon mustard 1 teaspoon
• Pantry kosher salt 1 teaspoon
• Pantry black pepper 3/4 teaspoon

Instructions

1. Preheat the oven to 425°F. Cut 1 pound gold potatoes into bite-size halves or quarters. Trim 1 pound asparagus. Halve 8 ounces white mushrooms. Chop 1 tablespoon parsley, chop 2 of the 3 garlic cloves, and leave 1 clove lightly smashed. Cut 1/2 lemon for juicing.
2. Toss the 1 pound potatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread on a sheet pan and roast for 20 minutes.
3. After the potatoes have roasted 20 minutes, add the 1 pound asparagus and the 8 ounces halved mushrooms to the pan or a second pan. Toss the asparagus and mushrooms with 1/2 tablespoon olive oil, a pinch of salt, and a pinch of black pepper. Roast 10 to 12 minutes more until the asparagus is just tender and the mushrooms are browned.
4. While the vegetables roast, pat 14 to 16 ounces top sirloin steak dry. Season both sides with the remaining 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Let the steak sit at room temperature while the pan heats.
5. Heat a heavy skillet over medium-high heat until very hot. Add the steak and sear for about 3 to 4 minutes on the first side and 3 minutes on the second side for medium-rare to medium, depending on thickness. In the last minute, add 2 tablespoons butter, the 1 smashed garlic clove, and baste the steak with the foaming butter. Transfer the steak to a plate to rest for 5 to 8 minutes.
6. Reduce the skillet heat to medium. Add the 2 chopped garlic cloves and stir for 15 seconds. Add 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, and 2 tablespoons water. Scrape up the browned bits and swirl to make a quick glossy pan sauce. Turn off the heat and stir in the 1 tablespoon chopped parsley.
7. To plate, spoon the roasted potatoes slightly off-center on each plate. Stack the asparagus neatly beside them and scatter the roasted mushrooms around for a steakhouse look. Slice the rested steak across the grain and fan it over the plate. Spoon over the lemon-parsley pan sauce so the slices glisten and serve immediately.