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Sirloin Steaks

with Mashed Purple Potatoes & Summer Vegetables

  • icon_cook Created with Sketch.
    Cook Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 640 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Steak and potatoes never looked—or tasted—so good. In this gourmet dish, we’re pan-searing juicy sirloin steaks to give them a browned, savory exterior. They pair effortlessly with beautiful purple potatoes (which owe their color to subtly fruity antioxidants), mashed together with butter and piquant scallions. And to complete the meal, we’re adding a second gorgeous side: summery green beans, sautéed with cherry tomatoes and finished in a tarragon-butter sauce.

fresh
ingredients
Sirloin Steaks with Mashed Purple Potatoes & Summer Vegetables
Title
  • 2 Sirloin Steaks
  • 10 oz Purple Potatoes
  • 2 cloves Garlic
  • 8 oz Green Beans
  • 2 Scallions
  • 2 oz Cherry Tomatoes
  • 1 bunch Tarragon
  • 4 Tbsps Butter
  • 1 Tbsp Red Wine Vinegar
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Large dice the potatoes. Peel and thinly slice the garlic. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Trim off and discard the stem ends of the green beans. Halve the tomatoes. Pick the tarragon leaves off the stems; discard the stems.

Cook & mash the potatoes:
2 Cook & mash the potatoes:

Add the potatoes to the pot of boiling water. Cook 10 to 12 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add half the butter. Using a fork, mash the cooked potatoes to your desired consistency. Stir in the white bottoms of the scallions; season with salt and pepper to taste. Cover and set aside in a warm place.

Cook the steaks:
3 Cook the steaks:

While the potatoes cook, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook 2 to 4 minutes per side for medium-rare, or until cooked to your desired degree of doneness. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Let the cooked steaks rest for at least 5 minutes.

Start the vegetables:
4 Start the vegetables:

While the steaks rest, heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 2 teaspoons of olive oil.) Add the green beans; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly softened. Add the garlic and tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the tomatoes have softened slightly.

Finish the vegetables:
5 Finish the vegetables:

Add the vinegar and ⅓ cup of water to the pan of vegetables; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the liquid has reduced by ¾ and the green beans have softened. Add the tarragon and remaining butter. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Remove from heat and season with salt and pepper to taste.

Finish & plate your dish:
6 Finish & plate your dish:

Find the lines of muscle (or grain) of the rested steaks; thinly slice against the grain. Add any juices from the cutting board to the finished vegetables; stir to combine. Divide the sliced steaks, mashed potatoes and finished vegetables between 2 plates. Garnish with the green tops of the scallions. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Large dice the potatoes. Peel and thinly slice the garlic. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Trim off and discard the stem ends of the green beans. Halve the tomatoes. Pick the tarragon leaves off the stems; discard the stems.

2 Cook & mash the potatoes:

Add the potatoes to the pot of boiling water. Cook 10 to 12 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add half the butter. Using a fork, mash the cooked potatoes to your desired consistency. Stir in the white bottoms of the scallions; season with salt and pepper to taste. Cover and set aside in a warm place.

Cook & mash the potatoes:
3 Cook the steaks:

While the potatoes cook, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks and cook 2 to 4 minutes per side for medium-rare, or until cooked to your desired degree of doneness. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Let the cooked steaks rest for at least 5 minutes.

4 Start the vegetables:

While the steaks rest, heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 2 teaspoons of olive oil.) Add the green beans; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly softened. Add the garlic and tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the tomatoes have softened slightly.

Start the vegetables:
Finish the vegetables:
5 Finish the vegetables:

Add the vinegar and ⅓ cup of water to the pan of vegetables; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the liquid has reduced by ¾ and the green beans have softened. Add the tarragon and remaining butter. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Remove from heat and season with salt and pepper to taste.

6 Finish & plate your dish:

Find the lines of muscle (or grain) of the rested steaks; thinly slice against the grain. Add any juices from the cutting board to the finished vegetables; stir to combine. Divide the sliced steaks, mashed potatoes and finished vegetables between 2 plates. Garnish with the green tops of the scallions. Enjoy!

Finish & plate your dish: