with Roasted Veggies and Sour Cream and Chive Mash
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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Steak de bœuf
Pomme de terre Russet
Haricots verts, parés
Pas inclus dans votre livraison
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.