Pan-Seared Steak

Pan-Seared Steak

with Roasted Potato Coins, Garlic Spinach and Creamy Mustard Sauce

Read more

We believe there are three key elements to a killer steak dinner. First you’ve got to have awesome quality steak. Next, delicious potatoes (we love them roasted!). And finally, a tasty sauce to crown your glory.


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

Beef Steak

340 g

Yukon Potato

113 g

Baby Spinach

10 g


2 tsp

Mustard Seeds


3 tbsp

Sour Cream


1 unit

Beef Broth Concentrate

1 tbsp

Dijon Mustard

(ContainsMustard/Moutarde, Sulphites/Sulfite)

Not included in your delivery

1 tbsp





Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2310 kJ
Calories552 kcal
Fat27 g
Saturated Fat11 g
Carbohydrate36 g
Sugar2 g
Dietary Fiber5 g
Protein42 g
Cholesterol130 mg
Sodium683 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Instructionsarrow up iconarrow up icon
download icondownload icon

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


Prep and roast the potatoes: Wash and dry all produce. Cut the potatoes into 1/4-inch rounds. Toss them on a parchment-lined baking sheet with drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, flipping the potatoes halfway through cooking, until golden-brown, 25-28 min.


Wilt the spinach: Meanwhile, mince or grate the garlic. Heat a medium pan over medium heat. Add a drizzle of oil, then the garlic. Cook until fragrant, 1 min. Add the spinach. Stir until wilted, 1-2 min. Transfer to a plate and cover with a lid to keep warm.


Cook the steak: Heat the same pan over medium-high heat. Season the steak with salt and pepper. 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 mustard sauce: Reduce the heat to medium. Add the mustard seeds. Cook, swirling the pan occasionally, until the seeds start to pop, 2-4 min. (You'll hear them pop!) Add the butter, broth concentrate(s) and 1/3 cup water (double for 4 people). Stir, scraping up any brown bits from the bottom of the pan. Bring to a boil, then remove the pan fro


Finish and serve: Divide the crispy potatoes between plates. Top with the garlic spinach, then the steak. Spoon over the mustard sauce and enjoy!