Pan-Seared Steak
with Dijon-Herb Compound Butter, Roasted Potatoes and Green Beans
Nothing says date night like a juicy steak topped with a decadent pat of herby butter. You’ll be skipping the steakhouse and cooking at home in no time!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Top Sirloin Steak
340 g
Yukon Potato
10 g
Garlic
10 g
Parsley
170 g
Green Beans, trimmed
1.5 tsp
Dijon Mustard
(Contains Mustard, Sulphites)
Not included in your delivery
2 g
Butter*
(Contains Milk)
Oil*
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Slice the potatoes into 1/4-inch rounds. Toss the potatoes on a baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, flipping them over halfway through cooking, until the potatoes are golden-brown, 25-28 min.
Meanwhile, mince or grate the garlic. Finely chop 3 tbsp parsley (double for 4 people).
Pat the steak(s) dry with paper towels, then season with salt and pepper. Heat a large pan over medium-high heat. Add a drizzle of oil, then the steak(s). Pan-fry until golden-brown and cooked to desired doneness, 4-7 min per side. (TIP: Cook to a minimum internal temperature of 160°F.) Set the steak(s) aside on a plate.
Meanwhile, in a small bowl, stir together the butter, mustard, 1 tbsp parsley (double for 4 people) and as much garlic as you like. (Adding more garlic will make it spicier!) Season with salt and pepper.
Add a drizzle of oil to the same pan, then the green beans, remaining garlic and remaining parsley. Cook, stirring occasionally, until beans are tender-crisp, 4-5 min.
Thinly slice the steak(s). Divide the steak, potatoes and green beans between plates. Top the steak with the compound butter.
