Herb-Crusted Sirloin Steak with Roasted Asparagus, Potatoes and Garlic Aioli

Indulge in a restaurant-quality steak dinner right at home. This sirloin steak is seasoned with Herbes de Provence, a fragrant blend of lavender, rosemary and tarragon, then seared to perfection. Paired with roasted asparagus and potatoes and finished with a luscious garlic aioli, every bite is a harmony of flavors and textures.

This recipe is designed for home cooks looking to impress. With simple ingredients and clear steps, you can create a memorable meal that feels special any night of the week.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

14 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Herbes de ProvenceView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Wash and dry the potatoes, then cut them into 1-inch cubes. Trim the woody ends off the asparagus. Peel and thinly slice the red onion. Mince the garlic. Thinly slice the scallions.
2. On a baking sheet, toss the potatoes with 2 teaspoons of cooking oil, salt and pepper. Spread in a single layer. Roast for 15 minutes.
3. Meanwhile, pat the sirloin steak dry with paper towels. Season generously with salt, pepper and the Herbes de Provence, pressing the herbs into the meat.
4. After 15 minutes, add the asparagus to the baking sheet with the potatoes. Drizzle with 1 teaspoon of oil and season with salt and pepper. Roast for another 10-12 minutes, until the potatoes are golden and the asparagus is tender.
5. While the vegetables roast, heat 1 teaspoon of oil in a large skillet over medium-high heat. Add the steak and cook for 4-5 minutes per side for medium-rare or to your desired doneness. In the last minute, add the butter to the pan and baste the steak. Transfer the steak to a cutting board and let rest for 5 minutes.
6. In the same skillet, reduce the heat to medium. Add the sliced red onion and cook for 2 minutes, stirring. Add the beef stock concentrate and 1/4 cup of water. Scrape up any browned bits from the bottom of the pan. Simmer for 1-2 minutes until slightly thickened. Remove from heat and stir in the scallions.
7. In a small bowl, combine the mayonnaise and minced garlic to make the aioli.
8. Slice the rested steak against the grain. Serve the steak with the roasted potatoes and asparagus, drizzle with the pan sauce and top with a dollop of garlic aioli.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with ribeye or strip steak, but adjust cooking time accordingly.

What can I use instead of Herbes de Provence?

A mix of dried thyme, rosemary and lavender can work or use Italian seasoning.

How do I make the aioli without mayonnaise?

You can whisk together an egg yolk, lemon juice and olive oil to make a homemade aioli.