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Pan-Seared Steak
with Potato and Sweet Pepper Hash
Pan-seared steak is the star of this sweet pepper hash, its savoury juices adding even more flavour to the roasted potatoes and peppers. A rich rosemary pan sauce locks in all of the taste, bringing home a restaurant-style dinner!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Top Sirloin Steak
50 g
Shallot
160 g
Sweet Bell Pepper
7 g
Parsley
6 g
Garlic
300 g
Yellow Potato
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
1 sprig
Rosemary
1 unit
Beef Broth Concentrate
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F and wash and dry all produce. Don't worry if your potatoes aren't cooked through after Step 1 - in Step 3, they will continue roasting with veggies! Cut potatoes into 1-inch pieces. Toss potatoes and 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in middle of oven, until starting to brown, 14-15 min.
While potatoes roast, core, then cut pepper into 1/2-inch pieces. Peel, then cut shallot into 1/2-inch slices. Roughly chop parsley. Finely chop 2 tsp rosemary leaves (dbl for 4 ppl). Peel, then mash garlic cloves with the flat side of your knife.
When potatoes start to brown, add peppers and shallots to the same baking sheet in the oven. Season with salt and pepper. Stir together. Toss mashed garlic with 1 tsp oil (dbl for 4 ppl) on a small sheet of foil. Wrap tightly. Add wrapped garlic to the same baking sheet. Roast in middle of oven, until potatoes are fork-tender, 11-12 min.
While veggie hash cooks, pat steak dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then steak. Pan-fry, until cooked to desired doneness, 5-8 min per side.** When steak is done, remove pan from heat. Transfer steak to a plate. Loosely cover with foil. Set aside.
Heat same pan over medium heat. When hot, add roasted garlic and carefully break into smaller pieces with a fork. Add rosemary. Cook, stirring often, until fragrant, 1-2 min. Add broth concentrate, vinegar, 1/3 cup water (dbl for 4 ppl) and juices from plate with steak. Cook, stirring often, until combined, 1-2 min.
Sprinkle parsley over veggie hash and toss together. Slice steak. Divide veggie hash and steak between plates. Drizzle over pan sauce.
