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
570 g
Top Sirloin Steak
10 unit(s)
Yellow Potato
227 g
Onion, sliced
4 unit(s)
Garlic, cloves
2 unit(s)
Beef Broth Concentrate
21 g
Archived
227 g
Sugar Snap Peas
Not included in your delivery
4 tbsp
Oil*
3 tbsp
Unsalted Butter*
½ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Wash and dry all produce.* Strip 2 tbsp thyme leaves off stems. Cut potatoes into 1-inch pieces. On a baking sheet, toss potatoes and 1 tbsp thyme with 2 tbsp oil. Season with salt and pepper. Roast in middle of oven, until potatoes are golden-brown, 25-28 min.
Meanwhile, peel, then mince or grate garlic. Roughly chop parsley. Cut stems off snap peas, if needed. Pat steak dry with paper towel, then season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil, then steak. Pan-fry, until cooked to desired doneness, 4-6 min per side. (TIP: Cook to a min. internal temp. of 63°C/145°F for medium-rare; steak size will affect doneness.**) 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 the pan is hot, add onions. (NOTE: Add 1 tbsp oil, if pan is dry!) Cook, stirring occasionally, until softened, 3-4 min. Meanwhile, on another baking sheet, toss snap peas with 1 tbsp oil. Season with salt and pepper. Roast in top of oven until tender, 4-5 min.
Meanwhile, when onions have softened, add garlic and remaining thyme to the pan. Cook, stirring often, until fragrant, 1 min. Add broth concentrates and 2/3 cup water. Simmer, stirring often, until gravy is slightly reduced, 2-3 min. Add half the parsley and 3 tbsp butter. 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 remaining juices from the plate with beef into sauce, then spoon thyme-onion gravy over steak. Sprinkle over remaining parsley.