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Pan-Seared Steak

Pan-Seared Steak

with Herb Butter, Roasted Potatoes, and Green Bean Sauté

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Nothing says date night like a juicy steak topped with a decadent pat of herby butter. You’ll be skipping the steakhouse and cooking at home a lot more o en with this recipe in your back pocket!

Allergens:Milk/LaitMustard/MoutardeSulphites/Sulfite

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 amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Beef Steak

340 g

Yukon Potato

2 clove

Garlic

7 g

Parsley

113 g

Green Beans, trimmed

1 tsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

Not included in your delivery

1 tbsp

Butter*

(ContainsMilk/Lait)

unit

Oil*

unit

Salt*

unit

Pepper*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories0 kcal
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 mg
Instructionsarrow up iconarrow up icon
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1

Prep: Preheat the oven to 425°F. Remove butter and the steak from the refrigerator. Wash and dry all produce. Thinly slice the garlic. Finely chop 2 tbsp parsley (double for 4 people.) Peel (if desired), then cut the potatoes into 1⁄2-inch cubes.

2

Roast the potatoes: Toss the potatoes on a foil-lined baking sheet with a drizzle of oil and a pinch of salt and pepper. Bake in the oven for 20-25 minutes, tossing halfway through cooking, until golden brown.

3

Sear the steak: Heat a drizzle of oil in a large pan over medium-high heat. Pat dry the steak with a paper towel. Add to the pan and cook for 4-7 minutes per side, until cooked to desired doneness. (TIP: Inserting a thermometer into a medium steak should display an internal temperature of 160°F.) Set aside on a plate to rest for 5 minutes.

4

Cook the green beans: While the steak rests, heat a drizzle of oil in the same pan over medium heat. Add the green beans and cook, tossing for 3-5 minutes, until crisp-tender. Add the garlic and cook for another 30 seconds, until fragrant. Season with salt and pepper.

5

Make the herb butter: In a small bowl, stir together the softened butter, Dijon mustard (DO: measure out), and chopped parsley. Season with salt.

6

Finish and serve: Slice the steak against the grain and top the with the herb butter. Serve alongside the green bean and roasted potatoes. Enjoy! BBQ TIP: Instead of pan-frying, grill steaks on medium-high heat, with lid open, 4 to 7 min per side, for medium.