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Oven-Baked Steak

Oven-Baked 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.

Allergens:Milk/Lait

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
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Beef Steak

3 unit

Russet Potato

2 unit

Carrot

340 g

Green Beans, trimmed

10 g

Rosemary

10 g

Chives

6 tbsp

Sour Cream

(ContainsMilk/Lait)

Not included in your delivery

1 tbsp

Butter*

(ContainsMilk/Lait)

unit

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1975 kJ
Calories472 kcal
Fat16 g
Saturated Fat6 g
Carbohydrate42 g
Sugar6 g
Dietary Fiber8 g
Protein41 g
Cholesterol110 mg
Sodium242 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Baking Sheet
Non-Stick Pan
Potato Masher
Strainer
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 400°F (to roast the veggies and steak). Start prepping when the oven comes up to temperature!

2

Prep: Wash and dry all produce. Peel, then cut the potatoes into 1/2-inch pieces. Cover the potatoes with cold water in a large pot and bring it to a boil over medium-high until potatoes are fork-tender, 12-14 min.

3

Roast the veggies: Meanwhile, cut the carrots into 1/4-inch rounds. Finely chop 1 tbsp rosemary leaves. Toss the green beans and carrots with a drizzle of oil on a large baking sheet. (TIP: Use 2 baking sheets if you don't have a large one!) Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until veggies are golden and tender, 20-22 min.

4

Sear the steaks: Season the steaks with rosemary, salt and pepper. Heat a large non-stick pan over medium-high. Add a drizzle of oil, then the steaks. Sear until golden-brown on the outside, 1-2 min per side. Make some space on the baking sheets in the oven, then transfer the steaks to the baking sheets to roast alongside the veggies. Roast until steak is cooked to desired doneness, 6-8 min (TIP: Inserting a thermometer into a medium steak should display an internal temperature of 160°F.)

5

Mash the potatoes: 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.

6

Finish and serve: Slice the steak. Serve alongside a scoop of sour cream and chive mash and a side of roasted veggies. Enjoy!

RE-HEATING TIP: To re-heat leftovers, microwave the meal on a microwave-safe plate on high for 1-2 min.