1 Shallot

12 oz Yukon Gold Potatoes

2 oz Mixed Greens

1 tsp Garlic Powder

1/4 cup Parmesan Cheese

14 oz Sirloin Steak

5 tsp Sherry Vinegar

Beef Stock Concentrate

2 tbsp Sour Cream

Adjust rack to middle position and preheat oven to 450 degrees.

Wash and dry all produce. Slice potatoes into 1/4-inch-thick rounds. Halve and peel shallot then finely chop half.

In a small bowl, whisk together half the vinegar (you’ll use the rest later), 1 tablespoon olive oil, and 1/2 teaspoon sugar. Season with salt and pepper.

Lightly oil a baking sheet. In a large bowl, combine potatoes, garlic powder, 2 Tablespoons olive oil, and a couple big pinches of salt and pepper.

Toss until potatoes are completely coated. Arrange on prepared sheet into clusters (about 6 slightly overlapping slices each).

Roast on middle rack for 12 minutes, then sprinkle with Parmesan. Return to middle rack until potatoes are tender and cheese is lightly browned, 10-12 minutes more.

While potatoes roast, pat steak dry with paper towels. Season all over with salt and pepper.

Heat a large drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side.

Turn off heat. Transfer to a cutting board to rest. Wipe out pan.

Heat a drizzle of oil in pan used for steak over medium heat. Add chopped shallotand cook, stirring, until softened, 1-2 minutes.

Pour in remaining vinegar. Simmer until reduced by half, 30 seconds.

Stir in stock concentrate and 1/4 cup water. Simmer until thickened, 2-3 minutes. Turn off heat.

Stir in sour cream and 1 Tablespoon butter. Season with salt and pepper.

While sauce cooks, toss mixed greens in a second large bowl with as much vinaigrette as desired. Season with salt and pepper.

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