Careme

Ingredients

• Choice Petite Sirloin Beef Steak (sale) 1 lb total (2 small steaks, about 8 oz each raw) $7.99/lb sale (regular $11.99)
• Green Asparagus (sale) 12 oz asparagus, woody ends trimmed $1.99/lb sale (regular $3.99)
• Yukon Gold Potatoes 12 oz (about 2 medium), scrubbed $1.29/lb
• Horseradish root About 1 oz (or substitute prepared horseradish, 1–2 Tbsp) $6.99/lb
• Garlic 2 cloves, minced $0.69 each
• Parsley 2 Tbsp, chopped $1.29
• Olive oil 2 Tbsp
• Butter 1 1/2 Tbsp (divided)
• Sour cream or Greek yogurt 2 Tbsp
• Dijon mustard 1 tsp
• Lemon (optional but great) 1/2 lemon, juiced $0.99–$1.29 each (if you have it)
• Kosher salt & black pepper To taste

Instructions

1. Prep the potatoes: cut 12 oz Yukon gold potatoes into 1 1/2-inch chunks; add to a pot, cover with cold salted water by 1 inch, and bring to a boil on the stove.
2. Heat the oven to 450°F. Line a sheet pan.
3. Prep the asparagus: trim 12 oz asparagus; toss on the sheet pan with 1 Tbsp olive oil, 1/2 tsp kosher salt, and black pepper. Set aside.
4. Cook the potatoes: boil the potato chunks 12–15 minutes until a knife slides in easily; drain well and return to the hot pot to steam-dry 1 minute.
5. Smash the potatoes: add 1/2 Tbsp butter and 1 Tbsp olive oil to the pot; smash potatoes roughly with a fork or masher. Season with 1/2 tsp kosher salt and black pepper. Cover to keep warm.
6. Roast the asparagus: put the sheet pan in the oven and roast 10–12 minutes until tender-crisp and lightly browned at tips.
7. Prep the steaks: pat dry 1 lb petite sirloin (2 steaks). Season all over with 1 tsp kosher salt total and plenty of black pepper. Let sit at room temp 10 minutes while asparagus roasts.
8. Sear on the stove: heat a large skillet (cast iron preferred) over medium-high until very hot. Add 1 Tbsp olive oil. Sear steaks 3–4 minutes per side for medium-rare (125–130°F) or 4–5 minutes per side for medium (135–140°F), depending on thickness.
9. Rest the steaks: transfer to a plate and rest 5–8 minutes.
10. Make the horseradish pan sauce (same skillet): lower heat to medium. Add 1 Tbsp butter and 2 minced garlic cloves; stir 20 seconds. Grate about 1 oz horseradish root directly in (or add 1–2 Tbsp prepared horseradish). Stir 10 seconds.
11. Finish sauce: whisk in 2 Tbsp sour cream (or Greek yogurt), 1 tsp Dijon, and 1–2 tsp lemon juice (optional). Add 2–3 Tbsp water to loosen to a spoonable sauce. Taste and season with salt/pepper. Stir in 2 Tbsp chopped parsley.
12. Serve: plate smashed potatoes and roasted asparagus; slice steak if you like and spoon horseradish sauce over top.