Tender seared sirloin bites are finished in a rich sun-dried tomato cream sauce and served over fluffy garlic mashed potatoes, delivering restaurant-quality comfort in under 30 minutes.
Delivery in as fast as one hour.*
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Cut the steak into 1-inch cubes and place them in a bowl.
Season the steak cubes generously with salt and pepper and toss to coat.
In a hot skillet, sear the steak cubes on all sides until a brown crust forms.
Add butter to the skillet and baste the steak bites. Once cooked, remove the steak from the pan and set aside.
In the same skillet, add minced shallots and garlic and sauté until fragrant.
Add the chopped sun-dried tomatoes, oil from the jar, and tomato paste. Cook for another minute.
Reduce heat to medium-low and pour in the heavy cream, stirring to combine.
Stir in the lemon zest, lemon juice, garlic powder, and grated Parmesan cheese. Continue stirring until the cheese is melted and the sauce has thickened.
Add sriracha to the sauce for a bit of heat and stir to incorporate.
For the mashed potatoes, place whole potatoes and a whole head of garlic in a pot of water. Bring to a boil and cook until the potatoes are fork-tender.
Drain the potatoes and garlic. Peel the cooked potatoes.
Pass the peeled potatoes through a potato ricer into a large bowl.
Squeeze the soft, cooked garlic cloves out of the head and add them to the riced potatoes. Season with salt and pepper.
Mash everything together until smooth and creamy.
To serve, spoon a bed of garlic mashed potatoes onto a plate, top with the seared steak bites, and generously spoon the creamy sauce over everything. Garnish with fresh chives.
Store leftovers in an airtight container for up to 3 days; reheat gently over low heat with a splash of cream to restore sauce consistency.
Yes. Ribeye, New York strip, or filet mignon all work well. Avoid very thin cuts; aim for cubes that stay medium-rare inside when seared.
Sear 2–3 minutes per side for 1-inch cubes over medium-high heat. The exterior should be golden brown and the center slightly pink. Use a meat thermometer if needed (130–135°F for medium-rare).
Yes. Prepare the sun-dried tomato cream sauce up to 2 days ahead. Reheat gently before serving; add the seared steak bites just before plating to avoid overcooking.
Rehydrate dry sun-dried tomatoes in hot water for 10 minutes, then drain and chop. Use butter or olive oil instead of the jarred oil.
Yes. Scale all ingredients proportionally. Cooking time may increase slightly for larger batches; sear steak in batches if needed to avoid crowding the pan.
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