Sirloin Steaks with Mashed Purple Potatoes & Summer Vegetables

Sirloin Steaks

with Mashed Purple Potatoes & Summer Vegetables

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

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.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
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
time-saving
tips & techniques
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

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:
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.

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:
Browse Steps
1 of 6