Sirloin Tip Steaks with New Potato, Asparagus & Radish Hash

Sirloin Tip Steaks

with New Potato, Asparagus & Radish Hash

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Chefs, we love a good hash. Traditionally, potatoes are the stars of the dish—beautifully crisped and browned to savory perfection. And in spring, there’s a special kind of potato available, which we’re using to make this hash unique. While they’re not a separate variety, new potatoes (potatoes harvested while they’re still young) are incredibly delicious. With other spring vegetables like radish and asparagus, juicy slices of sirloin and an Italian salsa verde, this is a new, gourmet spin on one of our favorite meals.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
fresh
ingredients
Sirloin Tip Steaks with New Potato, Asparagus & Radish Hash
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Remove the steaks from the refrigerator to bring to room temperature. Peel and thinly slice the garlic. Snap off and discard the tough, woody ends of the asparagus stems; cut the asparagus into 1-inch pieces on an angle. Quarter and deseed the lemon. Peel and large dice the onion. Quarter the potatoes. Finely chop the parsley leaves and stems. Roughly chop the capers and almonds. Trim off and discard the stem ends of the radishes. Cut the radishes into wedges.

Cook the steaks:
2 Cook the steaks:

Pat the steaks dry with paper towels and season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned steaks and cook 2 to 3 minutes per side for medium, or until cooked to your desired degree of doneness. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Loosely cover the steaks with aluminum foil and let rest for at least 5 minutes.

Start the hash:
3 Start the hash:

While the steaks rest, heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 1 teaspoon of olive oil.) Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned. Add the radishes and cook, stirring occasionally, 2 to 3 minutes, or until the radishes and potatoes are tender when pierced with a fork.

Make the salsa verde:
4 Make the salsa verde:

While the potatoes and radishes cook, in a medium bowl, combine the parsley, capers, almonds and Parmesan cheese. Slowly stir in 2 tablespoons of olive oil to create a paste; season with salt and pepper to taste.

Finish the hash:
5 Finish the hash:

Add the asparagus, onion and garlic to the pan of potatoes and radishes; season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, 5 to 7 minutes, or until the asparagus is bright green and the onion is softened. Remove from heat and stir in the juice of 2 lemon wedges. Season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Find the lines of muscle (or grain) of the rested steaks; thinly slice against the grain. Divide the finished hash and sliced steak between 2 dishes. Top with the salsa verde. Garnish with the remaining lemon wedges. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Remove the steaks from the refrigerator to bring to room temperature. Peel and thinly slice the garlic. Snap off and discard the tough, woody ends of the asparagus stems; cut the asparagus into 1-inch pieces on an angle. Quarter and deseed the lemon. Peel and large dice the onion. Quarter the potatoes. Finely chop the parsley leaves and stems. Roughly chop the capers and almonds. Trim off and discard the stem ends of the radishes. Cut the radishes into wedges.

2 Cook the steaks:

Pat the steaks dry with paper towels and season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned steaks and cook 2 to 3 minutes per side for medium, or until cooked to your desired degree of doneness. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Loosely cover the steaks with aluminum foil and let rest for at least 5 minutes.

Cook the steaks:
Start the hash:
3 Start the hash:

While the steaks rest, heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 1 teaspoon of olive oil.) Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned. Add the radishes and cook, stirring occasionally, 2 to 3 minutes, or until the radishes and potatoes are tender when pierced with a fork.

4 Make the salsa verde:

While the potatoes and radishes cook, in a medium bowl, combine the parsley, capers, almonds and Parmesan cheese. Slowly stir in 2 tablespoons of olive oil to create a paste; season with salt and pepper to taste.

Make the salsa verde:
Finish the hash:
5 Finish the hash:

Add the asparagus, onion and garlic to the pan of potatoes and radishes; season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, 5 to 7 minutes, or until the asparagus is bright green and the onion is softened. Remove from heat and stir in the juice of 2 lemon wedges. Season with salt and pepper to taste.

6 Plate your dish:

Find the lines of muscle (or grain) of the rested steaks; thinly slice against the grain. Divide the finished hash and sliced steak between 2 dishes. Top with the salsa verde. Garnish with the remaining lemon wedges. Enjoy!

Plate your dish:
Browse Steps
1 of 6