Pan-Seared Striploin with Onion-Thyme Gravy
with Roasted Potatoes and Brussels Sprouts- Soy
- Wheat
- Milk
- Milk
- Mustard
- Peanuts
- Sesame
- Sulphites
- Tree nuts
- Gluten
- May contain traces of allergens
Ingredients: Yellow potato • Striploin steak • Brussels sprouts • Sugar snap peas • Yellow onion • Gravy spice blend (wheat flour (wheat), dehydrated soy sauce [soy sauce (soybeans, wheat, salt), maltodextrin, salt], onion powder, garlic powder, sugars(corn syrup solids, maltodextrin), yeast extract, silicon-dioxide, canola oil, caramel color) (soy, wheat) • Herb mix (parsley, thyme) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef fat, salt, natural flavor, yeast extract, xanthan gum) • Garlic.
Ingredients
g
Striploin Steak
g
Yellow Potato
g
Brussels Sprouts
g
Sugar Snap Peas
g
Onion, sliced
unit
Garlic, cloves
unit
Beef Broth Concentrate
g
Parsley and Thyme
g
Gravy Spice Blend
(Contains: Soy, Wheat May contain traces of: Milk, Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Gluten)
Not included in your delivery
tbsp
Oil*
¼ tsp
Pepper*
tsp
Salt*
tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Strip 1 tbsp (2 tbsp) thyme leaves from stems.
- Remove any brown spots from potatoes, then cut into 1/2-inch pieces.
- To an unlined baking sheet, add potatoes, half the thyme and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in middle of the oven 22-25 min, flipping halfway through, until tender and golden.
- Meanwhile, halve Brussels sprouts (if larger, quarter them).
- Trim snap peas.
- Peel, then mince or grate garlic.
- Roughly chop parsley.
- Add Brussels sprouts, snap peas and 1/2 tbsp (1 tbsp) oil to one side of another unlined baking sheet. Season with salt and pepper, then toss to coat. Set aside.
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat steak dry with paper towels. Season with salt and pepper.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then steak. Sear 2-4 min per side, until golden.
- Remove the pan from heat, then transfer steak to other side of the baking sheet with veggies.
- Roast in the top of the oven for 6-8 min, until veggies are tender-crisp and steak is cooked to desired doneness.** (TIP: Steak will be done before veggies. Remove steak from the oven when it is cooked to your desired doneness.)
- When steak is done, transfer to a plate. Loosely cover with foil and set aside to rest for 5 min.
- Stir veggies and continue to roast for 6min, until tender-crisp. (NOTE: Veggies will roast for a total of 12-14 min.)
- Meanwhile, reheat the same pan (from step 3) over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then onions. Season with salt and pepper. Cook 3-4 min, stirring often, until softened.
- Add garlic, remaining thyme and Gravy Spice Blend. Cook 30 sec, stirring often, until onions are coated.
- Add 1 cup (1 1/2 cups) water, then broth concentrate. Bring to a boil.
- Once boiling, cook 2-3 min, stirring often, until gravy thickens slightly.
- Remove from heat, then add half the parsley and 2 tbsp (4 tbsp) butter. Swirl the pan for 1 min, until butter melts.
- Thinly slice steak.
- Divide steak, roasted potatoes and veggies between plates.
- Stir any juices from the plate with steak into thyme-onion gravy.
- Spoon gravy over steak. Sprinkle remaining parsley over top.
