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Pan-Seared Steak

Pan-Seared Steak

with Potato and Sweet Pepper Hash

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Pan-seared steak is the star of this sweet pepper hash, its savoury juices adding even more flavour to the roasted potatoes and peppers. A rich rosemary pan sauce locks in all of the taste, bringing home a restaurant-style dinner!

Allergens:Sulphites/Sulfite

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Beef Steak

50 g

Shallot

160 g

Sweet Bell Pepper

7 g

Parsley

6 g

Garlic

300 g

Yellow Potato

1 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

1 sprig

Rosemary

1 unit

Beef Broth Concentrate

Not included in your delivery

2.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2092 kJ
Calories500 kcal
Fat22 g
Saturated Fat4.5 g
Carbohydrate40 g
Sugar8 g
Dietary Fiber5 g
Protein36 g
Cholesterol70 mg
Sodium580 mg
Utensils
Utensilsarrow down iconarrow down icon
Aluminum Foil
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F and wash and dry all produce. Don't worry if your potatoes aren't cooked through after Step 1 - in Step 3, they will continue roasting with veggies! Cut potatoes into 1-inch pieces. Toss potatoes and 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in middle of oven, until starting to brown, 14-15 min.

2

While potatoes roast, core, then cut pepper into 1/2-inch pieces. Peel, then cut shallot into 1/2-inch slices. Roughly chop parsley. Finely chop 2 tsp rosemary leaves (dbl for 4 ppl). Peel, then mash garlic cloves with the flat side of your knife.

3

When potatoes start to brown, add peppers and shallots to the same baking sheet in the oven. Season with salt and pepper. Stir together. Toss mashed garlic with 1 tsp oil (dbl for 4 ppl) on a small sheet of foil. Wrap tightly. Add wrapped garlic to the same baking sheet. Roast in middle of oven, until potatoes are fork-tender, 11-12 min.

4

While veggie hash cooks, 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 1 tbsp oil (dbl for 4 ppl), then steak. Pan-fry, until cooked to desired doneness, 5-8 min per side.** When steak is done, remove pan from heat. Transfer steak to a plate. Loosely cover with foil. Set aside.

5

Heat same pan over medium heat. When hot, add roasted garlic and carefully break into smaller pieces with a fork. Add rosemary. Cook, stirring often, until fragrant, 1-2 min. Add broth concentrate, vinegar, 1/3 cup water (dbl for 4 ppl) and juices from plate with steak. Cook, stirring often, until combined, 1-2 min.

6

Sprinkle parsley over veggie hash and toss together. Slice steak. Divide veggie hash and steak between plates. Drizzle over pan sauce.