Pan-Seared Steak

Wash and dry all produce.* Cut the potatoes into ½-inch cubes. Peel the onions. On a baking sheet, toss the potatoes and onions with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until potatoes are golden-brown, 25-28 min.

Meanwhile, pat the steak dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the steak. Pan-fry until cooked to desired doneness, 4-7 min per side. (TIP: Cook each piece to a minimal internal temp. of 145°F for medium-rare, as size may vary.**)

Meanwhile, mince or grate the garlic. Roughly chop the parsley. Halve the tomatoes.

When the steak is done, transfer to a plate and set aside. Reduce the heat to medium. Add a drizzle of oil to the same pan, then the tomatoes and garlic. Cook, stirring occasionally, until the tomatoes soften and start to breakdown, 3-4 min.

Add the broth concentrate(s) and 1/3 cup water (double for 4 ppl) to the pan. Bring to a boil over medium heat, then remove the pan from the heat. Stir in 2 tbsp butter (double for 4 ppl) and half the parsley. Season with salt and pepper.