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Juicy Steak

Juicy Steak

with Roasted Veggies and Sour Cream and Chive Mash

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This steak will be perfectly juicy and tender after pan-searing each side and then a few minutes in the oven. Roasting the vegetables with the steak make this dish extra easy and fabulous. Look out for this sour cream and chive mash too - it’s an absolute winner.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Top Sirloin Steak

4 unit

Russet Potato

340 g


340 g

Green Beans, trimmed

10 g


10 g


6 tbsp

Sour Cream


Not included in your delivery

1 tbsp





Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2326 kJ
Calories556 kcal
Fat19 g
Saturated Fat8 g
Carbohydrate55 g
Sugar7 g
Dietary Fiber8 g
Protein43 g
Cholesterol121 mg
Sodium264 mg
Utensilsarrow down iconarrow down icon
Large Pot
Baking Sheet
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 400°F (to roast the veggies and steaks). Start prepping when the oven comes up to temperature!


Wash and dry all produce. Peel the potatoes then cut into ½-inch cubes. Combine the potatoes with enough salted water to cover in a large pot. Cover and boil until potatoes are fork-tender, 10-12 min.


Meanwhile, toss the green beans and carrots with a drizzle of oil on a large baking sheet. (TIP: Or use 2 smaller baking sheets.) Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until veggies are golden-brown, 20-22 min.


Finely chop 1 tbsp rosemary leaves. Season the steaks with rosemary, salt and pepper. Heat a large pan over medium-high heat. Add a drizzle of oil to the pan, then the steaks. Sear until browned but not yet cooked through, 3-4 min per side.


Transfer steaks to the baking sheet to roast alongside the veggies. Roast until the steaks are cooked to desired doneness, 6-8 min. (TIP: Cook to a minimum internal temperature of 160F.)


Meanwhile, finely chop the chives. Reserve 1/4 cup water from the potatoes. Drain the potatoes, then return them to the pot. Using a potato masher or fork, mash in the sour cream, butter, reserved potato water and chives until creamy.


Slice the steaks. Serve alongside the sour cream and chive mash and roasted veggies.