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.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
680 g
Steak de bœuf
680 g
Pomme de terre Yukon
454 g
Oignons cipollini
4 gousse(s)
Ail
2 pièce(s)
Concentré de bouillon de bœuf
14 g
Persil
4 pièce(s)
Tomates campari
Pas inclus dans votre livraison
4 cs
Beurre*
(Contient: Lait)
pièce(s)
Huile*
Ustensiles
Instructions
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!
