---
title: Ranch Steak & Sherry Shallot Sauce
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/ranch-steak-and-sherry-shallot-sauce-69a9b39ca3d58664123ba0a7
prep time: 20 minutes
cook time: 20 minutes
time required: 40 minutes
difficulty: easy
allergens:
  - Milk
tags:
  - Carb Conscious
rating: 5.0
rating_count: 4
nutrition:
  calories: 710
  protein: 32
  fat: 48
  saturated fat: 14
  carbohydrates: 38
  sugar: 5
  fiber: 4
  cholesterol: 105
  sodium: 990
  potassium: 1300
  calcium: 140
  iron: 4.5
image: "https://images.recipes.furrysalamander.com/Beef%20Recipes/ranch-steak-sherry-shallot-sauce.avif"
---
Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce. Slice @potatoes{24%oz} into ¼-inch-thick rounds. Halve, peel, and finely chop half the @shallot{1}(all for 4 servings). In a #small bowl, whisk together half the @sherry vinegar{10%tsp}(you'll use the rest later), @olive oil{6%tbsp}(1 tbsp for 2, 2 tbsp for 4), and @sugar{1%tsp}(½ tsp for 2). Season with @salt{}(to taste) and @black pepper{}(to taste).

Lightly oil a #baking sheet. In a #large bowl, combine @potatoes already mentioned with @garlic powder{2%tsp}, @olive oil{2%tbsp}(4 tbsp for 4), a couple big pinches of @salt, and @black pepper; toss to coat completely. Arrange on prepared sheet into clusters (about six slightly overlapping slices each). Roast on middle rack ~{12%minutes}. Remove from oven, sprinkle with @Parmesan cheese{6%tbsp}. Return to oven and roast until potatoes are tender and cheese is browned, ~{10-12%minutes} more.

While potatoes roast, pat @ranch steak{20%oz} dry with @paper towels; season all over with @salt and @black pepper. Heat a large drizzle of @cooking oil{4%tsp} in a large pan over medium-high heat. Add steak, cook until desired doneness, ~{5-7%minutes} per side. Turn off heat; transfer steak to a #cutting board and let rest. Wipe out pan.

Heat a drizzle of @cooking oil in the same pan over medium heat. Add remaining @shallot, cook, stirring, until softened, ~{1-2%minutes}. Pour in remaining @sherry vinegar and simmer until reduced by half, ~{30%seconds}. Stir in @beef stock concentrate{2%unit} and @water{¼%cup} (⅓%cup for 4 servings). Simmer until thickened, ~{2-3%minutes}. Turn off heat. Stir in @sour cream{3%tbsp} and @butter{2%tbsp} until melted and combined. Season with @salt and @black pepper.

In a second #large bowl, toss @mixed greens{4%oz} with as much vinaigrette as you like. Season with @salt and @black pepper.

Slice @steak against the grain. Divide steak, potato clusters, and salad between plates. Top steak with the sauce.