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Steak au Jus
with Potato & Onion Mash and Spinach
We've upgraded this classic steak dinner with a rich butter, sherry and dijon pan sauce. The creamy mashed potatoes with sour cream and green onions are the perfect sidekick for this week-night steak dinner!
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
680 g
Red Potato
4 unit
Green Onion
6 tbsp
Sour Cream
(Contains Milk)
1 tbsp
Sherry Vinegar
(Contains Sulphites)
2 tbsp
Dijon Mustard
(Contains Mustard, Sulphites)
227 g
Baby Spinach
20 g
Garlic
1 tsp
Chili Flakes
Not included in your delivery
3 tbsp
Sugar*
1 tsp
Salt*
tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 425°F (to finish steak). Start prepping when your oven comes up to temperature! In Step 5, use the following heat guide to determine the spice level you prefer – add 1/8 tsp for warm, 1/4 tsp for hot and 1/2 tsp for spicy!
Wash and dry all produce.* Mince or grate garlic. Thinly slice green onions. Cut potatoes into 1-inch pieces. In a medium pot, combine the potatoes with 2 cups water and 2 tsp salt. Cover and bring to a boil over high heat. Once the water is boiling, reduce the heat to medium-high. Simmer (uncovered) until the potatoes are fork-tender, 10-12 min.
Meanwhile, pat the steak dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil, then the steak. Pan-fry until cooked to desired doneness, 5-8 min per side. (TIP: Cook to a min. internal temp. of 63°C/145°F for medium-rare; steak size will affect doneness.**)
When the steak is done, remove the pan from the heat and transfer the steak to a plate. Loosely cover with foil and set aside to rest, 3-5 min. Carefully wipe the pan clean.
Meanwhile, heat the same pan over medium heat. When the pan is hot, add 1 tbsp oil, then half the green onions and half the garlic. Cook until fragrant, 1 min. Stir in the mustard, 1 tbsp vinegar, 1 tsp sugar and 1/4 cup water. Add 2 tbsp butter and swirl pan until butter melts. Cook, stirring, until sauce comes together, 1-2 min. Season with salt and pepper. Transfer sauce to a small bowl.
Carefully wipe same pan clean and return to stove. Reduce heat to medium-low. Add the remaining garlic, 1 tbsp butter and 1/4 tsp chili flakes. (NOTE: Reference heat guide in Start Strong.) Stir together until the butter melts, 1 min. Add the spinach. Cook, stirring often, until wilted, 1-2 min. Season with salt and pepper. Remove pan from heat and set aside.
Drain and return potatoes to same pot. Using a potato masher, lightly mash potatoes. Stir in sour cream and remaining green onions. Season with salt and pepper. Thinly slice steak. Divide potatoes, spinach and steak between plates. Spoon sauce over steak.
