Steak with Rosemary Potatoes
with Caesar-Dressed Salad
This dish has simple ingredients that combine to make a delicious steak dinner any night of the week! The buttery sauce adds sweetness and depth to the steak. Enjoy!
Allergens:
Anchovies
•Egg
•Milk
•Mustard
•Sulphites
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time30 minutes
Cooking Time8 minutes
DifficultyEasy
Ingredients
serving amount
285 g
Top Sirloin Steak
2 unit(s)
Russet Potato
2 tbsp
Caesar Dressing
(Contains Anchovies, Egg, Milk, Mustard May contain Crustaceans, Fish, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
113 g
Spring Mix
113 g
Baby Tomatoes
3 unit(s)
Garlic, cloves
unit(s)
Garlic, bulb
1 unit(s)
Rosemary, sprig
1 unit(s)
Beef Broth Concentrate
Not included in your delivery
¼ tsp
Salt*
¼ tsp
Pepper*
tsp
Salt and Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
Nutrition Values
Calories650 kcal
Fat33 g
Saturated Fat9 g
Carbohydrate50 g
Sugar5 g
Dietary Fiber5 g
Protein39 g
Cholesterol100 mg
Sodium630 mg
Trans Fat0.5 g
Potassium1700 mg
Calcium100 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Large Non-Stick Pan
•Aluminum Foil
•Large Bowl
•Measuring Cups
Instructions
1
- Cut potatoes into 1/2-inch pieces.
- Add potatoes, rosemary and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet.
- Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, stirring halfway, until tender and golden-brown, 20-22 min.
2
- Meanwhile, heat a large non-stick pan over medium-high heat.
- While the pan heats, pat steaks dry with paper towels. Season with salt and pepper.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then steaks.
- Pan-fry until cooked to desired doneness, 5-8 min per side.**
- Remove from heat, then transfer to a clean cutting board.
- Cover loosely with foil.
3
- Meanwhile, halve tomatoes.
- Peel, then mince or grate garlic.
4
- Reheat the same pan (from step 2) over medium-low.
- When hot, add 1 tbsp (2 tbsp) butter, then garlic. Stir until butter melts and garlic is fragrant, 30 sec.
- Add 1/4 cup (1/2 cup) water, broth concentrate and vinegar. Bring to a simmer.
- Once simmering, cook, stirring often, until sauce reduces slightly, 2-4 min.
- Remove from heat.
- Season with salt and pepper, to taste. Cover to keep warm.
5
- Thinly slice steaks.
- Add any steak juices from the cutting board to sauce, then stir to combine.
- Add tomatoes, spring mix and Caesar dressing to a large bowl. Toss to combine.
- Divide steaks, rosemary potatoes and salad between plates.
- Drizzle sauce over steaks.
