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Pan-Seared Striploin Steaks
with Roasted Potato Coins and Tomato Pan Sauce
Juicy striploin steaks drizzled with a rich tomato pan sauce – this dish would win any chef’s stamp of approval!
Ingredients: Striploin steak • Yellow potato • Broccoli • Baby tomatoes • Shallot • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef flavor (flavoring, water, salt, dried beef stock, beef stock, yeast extract, xanthan gum, glutamic acid, tricalcium phosphate), beef fat, salt, yeast extract, xanthan gum) • Parsley • Garlic • Garlic salt (salt, garlic powder, silicon dioxide).
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
370 g
Striploin Steak
300 g
Yellow Potato
227 g
Broccoli
113 g
Baby Tomatoes
1 unit
Shallot
2 unit
Garlic, cloves
7 g
Parsley
1 unit
Beef Broth Concentrate
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
Not included in your delivery
0.13 tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
3 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1/4-inch rounds.
- Add potatoes and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with half the garlic salt and pepper, then toss to coat.
- Roast in the middle of the oven, stirring halfway through, until golden-brown and tender, 25-28 min.
- Meanwhile, roughly chop parsley.
- Peel, then finely chop shallot.
- Halve tomatoes.
- Peel, then mince or grate garlic.
- Cut broccoli into bite-sized pieces.
- Add broccoli and 1/2 tbsp (1 tbsp) oil to one side of an unlined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the top of the oven until beginning to soften, 3 min. (NOTE: Broccoli will continue to roast with steaks in step 4.)
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, pat steaks dry with paper towels, then season with remaining garlic salt and pepper.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then steaks. Pan-fry until golden-brown, 1-2 min per side.
- Transfer steaks to the other side of the baking sheet with broccoli. Continue to roast in the top of the oven until broccoli is tender-crisp and steaks are cooked to desired doneness, 4-8 min.**
- Transfer steaks to a plate. Cover with foil and set aside to rest.
- Reheat the same pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then tomatoes, shallots and garlic. Cook, stirring occasionally, until tomatoes begin to soften, 3-4 min.
- Add broth concentrate and 1/4 cup (1/3 cup) water. Bring to a boil over medium-high.
- Once boiling, remove the pan from heat. Add half the parsley and 2 tbsp (4 tbsp) butter. Season with salt and pepper, to taste, then stir to combine until butter melts, 1 min.
- Thinly slice steaks.
- Stir any steak juices from the plate into the pan with sauce. (TIP: For a lighter sauce consistency, add more water, 1-2 tbsp at a time, if desired.)
- Divide steaks, broccoli and potato coins between plates.
- Spoon tomato pan sauce over steaks.
- Sprinkle remaining parsley over top.
If you've opted for striploin steak, cook in the same way the recipe instructs you to cook sirloin steak.
