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Pan-Seared Steak

Pan-Seared Steak

with Cipollini Onions, Roasted Yukon Potatoes, and Tomato Pan Sauce

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These flat, tiny onions are sweeter than typical onions. After a quick roast in the oven, they become caramelized and nearly candy-like. Served alongside juicy steak and drizzled with a rich tomato pan sauce, this dish would win any chef’s stamp of approval.

Allergens:Milk/Lait

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

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

340 g

Cipollini Onions

10 g

Garlic

1 unit

Beef Broth Concentrate

10 g

Parsley

113 g

Grape Tomatoes

Not included in your delivery

2 tbsp

Butter*

(ContainsMilk/Lait)

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2477 kJ
Calories592 kcal
Fat11 g
Carbohydrate50 g
Sugar11 g
Dietary Fiber8 g
Protein43 g
Cholesterol93 mg
Sodium521 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Non-Stick Pan
Garlic Press
Measuring Cups
Measuring Spoons
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 450°F (to roast the potatoes and onions). Start prepping when the oven comes up to temperature!

2

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.

3

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.**)

4

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

5

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.

6

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.

7

Thinly slice the steak. Divide the steak, roasted potatoes and onions between plates. Spoon the tomato pan sauce over the steak and sprinkle with remaining parsley.