Pan-Seared Steak
with Cipollini Onions, Roasted Potatoes and Tomato Pan Sauce
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
680 g
Top Sirloin Steak
680 g
Yukon Potato
454 g
Cipollini Onions
4 clove
Garlic
2 unit
Beef Broth Concentrate
14 g
Parsley
4 unit
Campari Tomatoes
Not included in your delivery
4 tbsp
Butter*
(Contains: Milk)
unit
Oil*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 425°F. (To roast the veggies.) Start prepping when the oven comes up to temperature!
Prep: Wash and dry all produce. Cut the potatoes into 3/4-inch pieces. Peel the onions. Toss the onions and potatoes on a baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until tender and golden-brown, 25-30 min.
Cook the steak: Meanwhile, season the steak with salt and pepper. Heat a large 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: Inserting a thermometer into a medium steak should display an internal temperature of 160°F.) Transfer to a plate.
Make the tomato pan sauce: Reduce the heat to medium. Add another drizzle of oil (if needed.) Add the tomato and garlic to the pan. Cook until the tomato softens, 1-2 min. Add the broth concentrates and 3/4 cup water to the pan and bring to a boil. Remove the pan from the heat. Stir in the butter and half the parsley. Season with salt and pepper.
Finish and serve: Slice the steak against the grain and serve with the potatoes and onions. Spoon the tomato pan sauce over the steak and sprinkle with the remaining parsley. Enjoy!
