Ranch Steak & Sherry Shallot Sauce

🥘 Ingredients

• Parmesan cheese
  6 tbsp
• beef stock concentrate
  2 unit
• black
• black pepper (to taste)
• butter
  2 tbsp
• cooking
• cooking oil
  4 tsp
• garlic powder
  2 tsp
• mixed greens
  4 oz
• olive oil (1 tbsp for 2, 2 tbsp for 4, 4 tbsp for 4)
  8 tbsp
• paper
• potatoes
  24 oz
• ranch steak
  20 oz
• salt (to taste)
• shallot (all for 4 servings)
  1
• sherry
• sherry vinegar (you'll use the rest later)
  3.333 tbsp
• sour cream
  3 tbsp
• steak
• sugar (½ tsp for 2)
  1 tsp
• water
  ¼ cup

🍳 Cookware

• small
• baking
• large
• cutting
• large

1. 

   1

   Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce. Slice potatoes into ¼-inch-thick rounds. Halve, peel, and finely chop half the shallot . In a small bowl, whisk together half the sherry vinegar , olive oil , and sugar . Season with salt and black pepper .

   potatoes: 24 oz, shallot: 1 (all for 4 servings), sherry vinegar: 3.333 tbsp (you'll use the rest later), olive oil: 6 tbsp (1 tbsp for 2, 2 tbsp for 4), sugar: 1 tsp (½ tsp for 2), salt (to taste), black pepper (to taste)
2. 

   2

   Lightly oil a baking sheet. In a large bowl, combine potatoes already mentioned with garlic powder , olive oil , 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 . Return to oven and roast until potatoes are tender and cheese is browned, ⏱️ 10-12 minutes more.

   potatoes, garlic powder: 2 tsp, olive oil: 2 tbsp (4 tbsp for 4), salt, black, Parmesan cheese: 6 tbsp
3. 

   3

   While potatoes roast, pat ranch steak dry with paper towels; season all over with salt and black pepper. Heat a large drizzle of cooking oil 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.

   ranch steak: 20 oz, paper, salt, black, cooking oil: 4 tsp
4. 

   4

   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 and water (⅓%cup for 4 servings). Simmer until thickened, ⏱️ 2-3 minutes . Turn off heat. Stir in sour cream and butter until melted and combined. Season with salt and black pepper.

   cooking, shallot, sherry, beef stock concentrate: 2 unit, water: ¼ cup, sour cream: 3 tbsp, butter: 2 tbsp, salt, black
5. 

   5

   In a second large bowl, toss mixed greens with as much vinaigrette as you like. Season with salt and black pepper.

   mixed greens: 4 oz, salt, black
6. 

   6

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

   steak