Herbes De Provence Sirloin Steak with Roasted Potatoes and Asparagus

This sirloin steak recipe brings the flavors of southern France to your table. Seasoned with Herbes de Provence-a fragrant blend of lavender, rosemary and tarragon-the steak develops an aromatic crust that pairs beautifully with roasted Yukon Gold potatoes and tender asparagus. A quick pan sauce made from the drippings and a dollop of homemade garlic aioli complete the dish, making it feel both rustic and refined.

Perfect for a special dinner or when you want to impress guests, this meal comes together in under an hour. The key is to let the steak rest before slicing and to baste it with butter and herbs for extra richness. Serve it all on one plate for a stunning presentation that tastes as good as it looks.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

14 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Herbes de ProvenceView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C). Wash and dry all produce. Cut the potatoes in half, then into ½-inch-thick wedges. Trim the woody ends from the asparagus and cut into 1-inch pieces. Pat the steak dry with paper towels and season generously with salt and pepper. Let it sit at room temperature.
2. On one side of a baking sheet, toss the potato wedges with a drizzle of olive oil, salt and pepper. Peel the garlic clove and place it in the center of a small piece of foil. Drizzle with olive oil and season with salt and pepper. Wrap into a packet and place on the same baking sheet. Roast on the top rack for 18 minutes.
3. After 18 minutes, remove the sheet from the oven. Add the asparagus to the empty side of the sheet, drizzle with olive oil, salt and pepper and toss to coat. Return to the oven and roast until the potatoes are browned and tender and the asparagus is lightly browned, about 10-12 minutes more.
4. While the vegetables roast, prepare the aromatics. Trim and thinly slice the scallions, separating the white and green parts. Halve, peel and mince the red onion until you have 2 tablespoons (or more if desired).
5. Pat the steak dry again. Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the steak and cook until browned on the first side, 3-6 minutes. Flip the steak, reduce the heat to medium and add 1 teaspoon Herbes de Provence and 2 tablespoons butter to the pan. Tilt the pan slightly and use a spoon to baste the steak with the melted butter continuously until the steak reaches your desired doneness, 6-9 minutes more. Transfer the steak to a cutting board to rest, leaving the butter in the pan.
6. Return the skillet to medium-high heat. Add the minced onion and cook, stirring, until softened, 3-4 minutes. Add the scallion whites and cook for 1-2 minutes. Stir in the beef stock concentrate and ¼ cup water. Bring to a simmer and cook until the sauce thickens slightly, 2-3 minutes. Remove from heat.
7. Carefully unwrap the roasted garlic and mash it with a fork. In a small bowl, combine the mayonnaise with as much mashed garlic as you like. Season with salt and pepper.
8. Slice the rested steak against the grain. Divide the steak, roasted potatoes and asparagus among plates. Stir any juices from the cutting board into the pan sauce. Drizzle the sauce over the steak and garnish with scallion greens. Serve the garlic aioli on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

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

What can I substitute for Herbes de Provence?

A mix of dried thyme, rosemary and lavender can mimic the flavor or use Italian seasoning as a substitute.

How do I know when the steak is done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium and 150°F for medium-well.