Honey Dijon Dill Steak with Shingled Potatoes and Roasted Broccoli

This honey Dijon dill steak is a restaurant-quality meal that comes together in just 35 minutes. A perfectly seared ranch steak is topped with a luscious sauce made from honey, Dijon mustard, sour cream and fresh dill. The sides are just as impressive: thinly sliced potatoes are shingled into a single layer and roasted until crispy on the edges and tender inside, while broccoli gets a bright finish with a sprinkle of lemon zest.

It’s a balanced, flavorful dinner that feels special enough for a celebration but simple enough for a weeknight. The combination of tangy, sweet and herbaceous notes in the sauce pairs beautifully with the rich steak and earthy vegetables. Every bite is a delight.

Log in to save recipes and build weekly shopping lists.

Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Seafood Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

8 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425°F. Wash and dry produce. Cut potatoes into ¼-inch-thick rounds. Peel and mince or grate garlic. Cut broccoli into bite-size pieces if needed. Halve, peel and mince shallot. Pick and finely chop dill fronds. Zest and quarter lemon.
2. In a large bowl, toss potatoes with 2 TBSP oil (4 TBSP for 4 servings), garlic and generous pinches of salt and pepper until well coated. Arrange potatoes on one side of a baking sheet in a single overlapping layer (for 4, layer across entire sheet). Roast on top rack for 10 minutes.
3. After 10 minutes, remove sheet from oven. Carefully add broccoli to empty side; drizzle with olive oil, salt and pepper. (For 4 servings, leave potatoes roasting; add broccoli to a second baking sheet and roast on middle rack.) Return sheet to oven until broccoli and potatoes are browned and tender, 15-18 minutes more.
4. While vegetables roast, pat steak dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook until browned, 5-7 minutes per side for medium-rare or to desired doneness. Transfer to a plate and wipe out pan.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add shallot and cook, stirring, until slightly softened, 2-3 minutes. Stir in mustard, stock concentrate, honey and ¼ cup water (⅓ cup for 4 servings). Simmer until slightly thickened, 2-3 minutes. Turn off heat. Stir in sour cream, half the chopped dill, juice from one lemon wedge and 1 TBSP butter until melted and combined. (For 4, use all dill, juice from two lemon wedges and 2 TBSP butter.) Season with salt and pepper.
6. Toss broccoli with a pinch of lemon zest. Divide potatoes, broccoli and steak between plates. Spoon half the sauce over steak. Serve with remaining sauce and lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with sirloin, ribeye or strip steak. Adjust cooking time based on thickness.

Can I make this recipe dairy-free?

You can use dairy-free sour cream and butter alternatives. The sauce may have a slightly different texture.

How do I store leftovers?

Store steak, potatoes and broccoli separately in airtight containers in the refrigerator for up to 3 days. Reheat gently.