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Pan-Seared Steak
with Peppercorn Pan Sauce and Warm Potato Salad
Our peppercorn sauce pulls no punches. It’s time for this seasoning to shine, as you enjoy hints of garlic and even the sweetness that pepper can offer. We've softened the blow with our creamy potato salad - crunchy sugar snap peas and dill add sophistication.
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
300 g
Yellow Potato
2 unit
Green Onion
7 g
Dill
¼ cup
Mayonnaise
(Contains Egg, Sulphites, Mustard)
227 g
Sugar Snap Peas
1.5 tsp
Dijon Mustard
(Contains Mustard, Sulphites)
1 unit
Beef Broth Concentrate
6 g
Garlic
1 tsp
Peppercorns, ground
2 tbsp
Unsalted Butter
(Contains Milk)
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Heat Guide for Step 5: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Before starting, preheat the oven to 450°F and wash and dry all produce. Cut potatoes into 1-inch pieces. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, until golden-brown, 25-28 min.
While potatoes roast, thinly slice green onions. Finely chop 2 tbsp dill (dbl for 4 ppl). Trim snap peas. Peel, then mince or grate garlic. 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 golden-brown, 2-3 min per side. Meanwhile, toss snap peas with 1 tbsp oil (dbl for 4 ppl) on one half of another baking sheet. Season with salt and pepper. Set aside.
When steak is golden-brown, remove pan from heat. Transfer steak to the other side of the baking sheet with snap peas. Roast in top of oven, until steak is cooked to desired doneness, 6-8 min.**
While steak cooks, carefully wipe the same pan clean, then heat over low heat. When hot, add garlic, 2 tbsp butter (dbl for 4 ppl) and 1 tsp peppercorns. (NOTE: Reference Heat Guide in Start Strong.) Cook, stirring often, until fragrant, 1 min. Add broth concentrate and 1/4 cup water (dbl for 4 ppl). Stir together, until sauce thickens, 2-3 min.
Whisk together mayo and mustard in a large bowl. Add potatoes, snap peas, green onions and dill. Toss together. Slice steak. Divide steak and potato salad between plates. Drizzle peppercorn pan sauce over steak.
