Pan-Seared Steak
with Dijon-Herb Butter, Roasted Potatoes and Green Beans- Mustard
- Sulphites
- Milk
Butter, need I say more? This pan-seared steak gets the royal treatment with a rich and herby compound butter. Roasted potatoes and garlicky green beans round out this winning weeknight dish.
Ingredients
570 g
Top Sirloin Steak
600 g
Yellow Potato
6 g
Garlic
21 g
Parsley and Thyme
340 g
Green Beans
1 tbsp
Dijon Mustard
(Contains: Mustard, Sulphites)
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains: Milk)
5 tbsp
Oil*
Ā½ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 450Ā°F (to roast potatoes). Start prepping when the oven comes up to temperature! Remove 3 tbsp butter from the fridge and let it soften to room temperature. Cut potatoes into 1/4-inch rounds. Strip 2 tbsp thyme leaves oļ¬ stems. Toss potatoes and thyme with 2 tbsp oil on a baking sheet. Arrange in an even layer. Season with salt and pepper. Roast in middle of oven, until golden, 25-28 min.
While potatoes roast, finely chop parsley. Trim green beans. Peel, then mince or grate garlic. Pat steak dry with paper towels, then season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp oil, then steak. Pan-fry, until cooked to desired doneness, 5-8 min per side.**
While steak cooks, stir together parsley, mustard, half the garlic and 3 tbsp butter (room temp.) in a small bowl. Season with salt and pepper. Set aside. When steak is done, remove the pan from heat and transfer steak to a plate. Divide herbed butter overtop. Loosely cover with foil. Set aside to rest.
Heat the same pan over medium-high heat. When hot, add 1 tbsp oil, then green beans. Cook, stirring occasionally, until tender-crisp, 4-5 min. Add remaining garlic. Cook, stirring often, until garlic is fragrant, 1 min. Season with salt and pepper.
Slice steak. Divide steak, potatoes and beans between plates. Spoon warmed herb butter over steak.
