Pan-Seared Steak
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Pan-Seared Steak

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!

Allergens:
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

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*

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Nutrition Values

Energy (kJ)2092 kJ
Calories500 kcal
Fat22 g
Saturated Fat4.5 g
Carbohydrate40 g
Sugar8 g
Dietary Fiber5 g
Protein36 g
Cholesterol70 mg
Sodium580 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Aluminum Foil

Instructions

ROAST POTATOES
1

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.

PREP
2

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.

ROAST VEGGIE HASH
3

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.

COOK STEAK
4

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.

MAKE PAN SAUCE
5

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.

FINISH AND SERVE
6

Sprinkle parsley over veggie hash and toss together. Slice steak. Divide veggie hash and steak between plates. Drizzle over pan sauce.

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