Pan Fried Steak and Paprika Shrimp
Red pepper Hash
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Steak de haut de surlonge
285 g
Crevettes
(Contient Crevettes)
7 g
Estragon
2 pièce(s)
Pain ciabatta
1 pièce(s)
Poivron
1 pièce(s)
Échalote
1 cs
Mélange paprika-cumin-ail
250 g
Pomme de terre à chair jaune
¼ tasse(s)
Feta, émietté
6 pièce(s)
Gousses d'ail
Informations nutritionnelles
Instructions
Wash and dry all produce.* Cut the potatoes into 1-inch pieces. On a baking sheet, toss the potatoes with 1 tbsp oil (dbl for 4 ppl). Roast in the middle of the oven, until the potatoes are goldenbrown and tender, 25-28 min.
Meanwhile, roughly chop tarragon. Core, then cut pepper(s) into 1/4-inch slices. Mince or grate garlic. Peel, then thinly slice shallot. Drain, then pat shrimp dry with paper towels. In a medium bowl, whisk together garlic, paprika and 1 tbsp oil (dbl 4 ppl). Add the shrimp. Toss to coat. Season with salt and pepper. Set aside.
Cut ciabatta buns in half and arrange on a baking sheet, cut-side up. Divide the shrimp between buns. Toast in the bottom of the oven, until ciabatta are golden-brown and shrimp are cooked through 6-8 min. (TIP: Cook to a min. internal temp of 74°C/165°F.**)
Meanwhile, pat the steak dry with paper towels. Season with salt and pepper. Heat a medium non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil (dbl for 4 ppl), then the steak. Pan-fry until cooked to desired doneness, 4-6 min per side. (TIP: Cook to a min. internal temp. of 63°C/145°F for mediumrare; steak size will affect doneness.**)
When the steak is done, transfer steak to a plate. Loosely cover with foil and set aside to rest, 3-5 min. Heat the same pan over medium heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then peppers and shallots. Cook, stirring occasionally, until the peppers are tender-crisp, 3-4 min.
Thinly slice the steak. Divide the steak , pepper hash, potatoes and shrimps on toast between plates. Crumble the feta over the veggies and sprinkle with the tarragon.