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!
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
1 pièce(s)
Échalote
1 pièce(s)
Poivron
7 g
Persil
6 pièce(s)
Gousses d'ail
250 g
Pomme de terre à chair jaune
1 cs
Vinaigre balsamique
(Contient Sulfites)
1 pièce(s)
Branche de romarin
1 pièce(s)
Concentré de bouillon de bœuf
Pas inclus dans votre livraison
¼ cc
Sel et Poivre*
2.5 cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
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.