Pan-Seared Steak with Thyme-Onion Gravy
Roasted Potatoes and Sugar Snap Peas
Steak, potatoes and gravy, need we say more about this classic combo? The easy thyme-onion gravy makes this dish rich and flavourful - timeless and perfect for all nights of the week!
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
113 g
Onion, sliced
2 unit(s)
Garlic, cloves
1 unit(s)
Beef Broth Concentrate
14 g
Parsley and Thyme
113 g
Sugar Snap Peas
Not included in your delivery
2 tbsp
Oil*
2 tbsp
Unsalted Butter*
tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Strip 1 tbsp thyme leaves (dbl for 4ppl) off stems. Cut potatoes into 1-inch pieces. Toss potatoes and half the thyme with 1 tbsp oil (dbl for 4ppl) on a baking sheet. Season with salt and pepper. Roast in middle of oven, until potatoes are golden-brown, 25-28 min.
While potatoes roast, roughly chop parsley. Trim snap peas. 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 1/2 tbsp oil (dbl for 4ppl), then steak. Pan-fry, until cooked to desired doneness, 5-8 min per side.** Remove the pan from heat, then transfer steaks to a plate. Loosely cover with foil and set aside to rest.
Heat the same pan over medium-high heat. When hot, add onions. (NOTE: Add 1/2 tbsp oil, if pan is dry!) Cook, stirring occasionally, until softened, 3-4 min. Meanwhile, toss snap peas with 1/2 tbsp oil (dbl for 4ppl) on another baking sheet. Season with salt and pepper. Roast in top of oven, until tender, 4-5 min.
While snap peas roast, add garlic and remaining thyme to the pan with the softened onions. Cook, stirring often, until fragrant, 1 min. Add broth concentrates and 1/2 cup water (2/3 cup for 4ppl). Simmer, stirring often, until gravy is slightly reduced, 2-3 min. Add half the parsley and 2 tbsp butter (dbl for 4ppl). Stir, until butter melts, 1-2 min. Season with salt and pepper.
Thinly slice steak. Divide steak, roasted potatoes and sugar snap peas between plates. Stir any juices from the plate with beef into the thyme-onion gravy, the spoon over the steak. Sprinkle over remaining parsley.