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, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Beef Broth Concentrate
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.