Maple-Mustard Steak
with Broccoli and Sweet Potatoes
Best friends forever – steak, mustard and maple will always be our favourite pals! This oh-so-Canadian combo of maple and mustard on tender sirloin won't let you down. Hearty veggies complement the sweet and zesty glaze perfectly!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Top Sirloin Steak
340 g
Sweet Potato
7 g
Thyme
227 g
Broccoli, florets
113 g
Onion, sliced
2 tbsp
Maple Syrup
1 tbsp
Whole Grain Mustard
(Contains Mustard)
1 tsp
Garlic Salt
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes, onions, thyme sprigs, 1/2 tsp garlic salt and 1 tbsp oil (dbl both for 4 ppl) to a baking sheet. Season with pepper, then toss to combine. Roast in the middle of the oven until golden-brown and tender, 20-22 min.
Cut broccoli into bite sized pieces. Add broccoli, 1/4 tsp garlic salt and 1 tbsp oil (dbl both for 4 ppl) to another baking sheet. Season with pepper, then toss to coat. When sweet potatoes and onions have been roasting for 10 minutes, roast broccoli in the top of the oven, until tender, 10-12 min.
While veggies roast, stir together maple syrup and mustard in a small bowl. Set aside.
Pat steaks dry with paper towels. Season with pepper and remaining garlic salt. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then steaks. Pan-fry until golden-brown and cooked to desired doneness, 5-8 min per side.**
Remove pan from heat, then add maple-mustard sauce. Flip steaks to coat.
Thinly slice steaks. Discard thyme sprigs from baking sheet, then divide veggies between plates. Top with steaks, then drizzle maple-mustard sauce from pan over steaks and veggies.
