Seared Double Steaks & Herby Parmesan Potatoes
with creamy charred scallion sauce
Perfectly-seared and roasted steak is served with herby Parmesan-roasted potatoes and a delightful medley of sautéed veggies. No meal is complete without a great sauce and this one is a winner! Creamy charred scallion sauce is the prefect accompaniment to the steak and veggies, and you will want to dunk in every bite!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
570 g
Top Sirloin Steak
300 g
Yellow Potato
2 unit(s)
Green Onion
1 tbsp
White Wine Vinegar
(Contains Sulphites May contain Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
1 unit(s)
Garlic, cloves
5 g
Italian Herb Spice Blend
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Red Onion
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
113 g
Sugar Snap Peas
Not included in your delivery
1 tsp
Sugar*
0.13 tsp
Pepper*
2 tbsp
Oil*
1 tbsp
Butter*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes, three-quarters of the Italian Herb Spice Blend and 1 tbsp oil. (NOTE: For 4 portions, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast on the middle rack of the oven for 24-28 min, until tender and golden-brown. (NOTE: For 4 portions, roast on the middle and lower racks of the oven, switching baking sheet positions halfway through.)
- Sprinkle Parmesan over top.
- Meanwhile, peel, then cut red onion into 1/2-inch slices.
- Cut pepper into 1/2-inch slices.
- Peel, then mince or grate garlic.
- Trim snap peas.
- Trim, then cut green onions in half, crosswise.
- Pat steaks dry with paper towels, then season with salt and pepper.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high heat.
- When the pan is hot, add steaks and green onions.
- Cook for 1-2 min per side, until steaks are browned and onions are charred.
- Remove the pan from heat.
- Transfer steaks and green onions to an unlined baking sheet.
- Roast on the upper rack of the oven for 4-6 min, until green onions are tender and steaks are cooked to desired doneness.**
- While steaks and onions roast, in the same pan, heat 1 tbsp (2 tbsp) butter, sliced peppers and red onions over medium. Season with salt and pepper.
- Cook for 4-6 min, stirring occasionally, until just tender.
- Add snap peas and 2 tbsp (4 tbsp) water. Cook for another 2-3 min, stirring often, until tender-crisp.
- When cool enough to handle, thinly slice roasted green onions.
- To a medium bowl, add mayo, half the vinegar (use all for 4 portions), garlic, green onions, 1 tsp (2 tsp) sugar and remaining Italian Herb Spice Blend. Season with salt and pepper, then stir to combine.
- Slice steaks.
- Divide steak, veggies and potatoes between plates. Spoon creamy scallion sauce over steak and veggies.
- Enjoy!
