Pan-Seared Steak
with Dijon-Herb Butter, Roasted Potatoes and Green Beans
Butter, need I say more? This pan-seared steak gets the royal treatment with a rich and herby compound butter. Roasted potatoes and garlicky green beans round out this winning weeknight dish.
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
250 g
Yellow Potato
3 unit(s)
Garlic, cloves
14 g
Parsley and Thyme
170 g
Green Beans, trimmed
1 tbsp
Dijon Mustard
(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
tsp
Salt and Pepper*
tbsp
Oil*
tbsp
Unsalted Butter*
Nutrition Values
Instructions
Cut potatoes into 1/4-inch rounds. Strip 2 tbsp thyme leaves off stems. Toss potatoes and thyme with 2 tbsp oil on a baking sheet. Arrange in an even layer. Season with salt and pepper. Roast in middle of oven, until golden, 25-28 min.
While potatoes roast, finely chop parsley. Trim green beans. 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 2 tbsp oil, then steak. Pan-fry, until cooked to desired doneness, 5-8 min per side.**
While steak cooks, stir together parsley, mustard, half the garlic and 3 tbsp butter (room temp.) in a small bowl. Season with salt and pepper. Set aside. When steak is done, remove the pan from heat and transfer steak to a plate. Divide herbed butter overtop. Loosely cover with foil. Set aside to rest.
Heat the same pan over medium-high heat. When hot, add 1 tbsp oil, then green beans. Cook, stirring occasionally, until tender-crisp, 4-5 min. Add remaining garlic. Cook, stirring often, until garlic is fragrant, 1 min. Season with salt and pepper.
Slice steak. Divide steak, potatoes and beans between plates. Spoon warmed herb butter over steak.