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Seared Steaks with Herb-Garlic Butter

Seared Steaks with Herb-Garlic Butter

with Roasted Potatoes and Sautéed Green Beans
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
690 kcal
Protein
: 
40g protein
Difficulty
: 
Medium
Allergens:
  • Milk
  • Milk
  • Sulphites
  • Wheat
  • Tree nuts
  • Triticale
  • Mustard
  • Soy
  • Sesame
  • Peanuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

285 g

Top Sirloin Steak

2 unit(s)

Garlic, cloves

2 unit(s)

Russet Potato

4 g

Garlic Salt

(Contains: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts, May contain traces of allergens)

170 g

Green Beans

7 g

Thyme

7 g

Parsley

1 unit(s)

Shallot

Not included in your delivery

2 tbsp

Butter*

(Contains: Milk)

2.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories690 kcal
Fat35 g
Saturated Fat12 g
Carbohydrate57 g
Sugar6 g
Dietary Fiber7 g
Protein40 g
Cholesterol105 mg
Sodium830 mg
Trans Fat1 g
Potassium1800 mg
Calcium125 mg
Iron7.5 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.
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Small Bowl
•Large Non-Stick Pan
•Aluminum Foil
•Large Pot
•Measuring Cups

Cooking Steps

Prep potatoes
1
  • Before starting, preheat the oven to 450˚F.
  • Remove 2 tbsp (4 tbsp) butter  from the fridge and set aside to come up to room temperature.
  • Wash and dry all produce.
  • Remove any brown spots from potatoes, then cut into 1-inch pieces. To a parchment-lined baking sheet, add potatoes, half the garlic salt and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with pepper, then toss to coat.  
Roast potatoes and finish prep
2
  • Roast potatoes in the middle of the oven for 24-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and the bottom the oven, rotating sheets halfway through.)
  • Meanwhile, trim green beans.
  • Peel, then mince or grate garlic.
  • Peel, then finely chop shallot.
  • Strip 2 tsp (4 tsp) thyme leaves from stems, then finely chop.
  • Finely chop parsley.
Cook steak
3
  • Pat steaks dry with paper towels. Season with remaining garlic salt and pepper.
  • Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then steak. Cook for 1-2 min per side, until browned.
  • Remove from heat and transfer steak to an unlined baking sheet. Roast in the top of the oven for 5-8 min, or until cooked to desired doneness.**
  • When steaks are done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.
  • Carefully wipe the pan clean. 
Make herb-garlic butter
4
  • To a small bowl, add 2 tbsp (4 tbsp) softened butter, thyme, parsley and half the garlic, then season with salt and pepper. Mix well to combine.
Cook green beans
5
  • Meanwhile, reheat the same pan (from step 4) over medium-high. When hot, add green beans and 1/2 cup (1 cup) water. Cook for 4-6 min, stirring occasionally, until water evaporates.
  • Add 1/2 tbsp (1 tbsp) oil, shallot and remaining garlic. Cook for 1 min, stirring often, until garlic is fragrant and green beans are tender-crisp. Season with salt and pepper.
Finish and serve
6
  • Add half the herb-garlic butter to potatoes. Toss to coat.
  • Thinly slice steak.
  • Divide potatoes, green beans and steak between plates.
  • Top steaks with remaining herb-garlic butter.

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