Pan-Seared Steak
with Roasted Butternut Squash and Green Beans Amandine- Tree nuts
- Milk
Talk about restaurant-quality meals at home! This stunner of a dinner comes together with seared steak, a decadent herb pan sauce, and a colourful pairing of sweet potatoes and green beans. There’s even a French flair in there with a sprinkling of crunchy slivered almonds, also known as amandine.
Ingredients
340 g
Top Sirloin Steak
10 g
Parsley
10 g
Thyme
340 g
Butternut Squash, cubes
170 g
Green Beans, trimmed
1 unit
Vegetable Broth Concentrate
28 g
Almonds, sliced
(Contains: Tree nuts)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
Oil*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 400°F (to roast the veggies). Start prepping when the oven comes up to temperature!
Wash and dry all produce. Finely chop 2 tbsp parsley (double for 4 people). Strip 1/2 tbsp thyme leaves (double for 4 people) off the stems
ROAST SQUASH Toss the squash on a baking sheet with half the thyme and a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 25-28 min.
COOK STEAK Meanwhile, heat a large pan over medium-high heat. Season the steak with salt and pepper. Add a drizzle of oil, then the steak. Cook for 4-7 min per side, until cooked to desired doneness. (TIP: Cook to a minimum internal temperature of 160°F.) Set the steak aside on a plate.
ROAST BEANS Meanwhile, toss the green beans on another baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 10-12 min.
5 MAKE SAUCE Meanwhile, add the broth concentrate(s), remaining thyme and 1/3 cup water (double for 4 people) to the same pan. Bring to a boil over medium-high heat. Boil for 1-2 min, then remove from the heat. Stir in the butter and a pinch of parsley. Season with salt and pepper.
FINISH AND SERVE Thinly slice the steak. Divide the steak, squash and green beans between plates. Sprinkle with almonds. Drizzle with the pan sauce and garnish with remaining parsley.
