HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPan Seared Steak
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.


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Top Sirloin Steak

340 g

Yukon Potato

340 g

Cipollini Onions

10 g


1 unit

Beef Broth Concentrate

10 g


113 g

Grape Tomatoes

Not included in your delivery

2 tbsp




Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2477 kJ
Calories592 kcal
Fat11 g
Saturated Fat0 g
Carbohydrate50 g
Sugar11 g
Dietary Fiber8 g
Protein43 g
Cholesterol93 mg
Sodium521 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
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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Preheat the oven to 450°F (to roast the potatoes and onions). Start prepping when the oven comes up to temperature!


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.


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.