Pan-seared steak is the star of this sweet pepper hash, its savoury juices adding even more flavour to the roasted potatoes and peppers. An elegant rosemary pan sauce locks in all of the taste, bringing home a restaurant-style dinner!
Sweet Bell Pepper
Beef Broth Concentrate
Salt and Pepper*
Preheat the oven to 450°F (to roast veggie hash). Start prep when oven comes up to temp! Don't worry if your potatoes aren't cooked through after Step 1 - in Step 3, they will continue roasting with veggies! Wash and dry all produce.* Cut potatoes into 1-inch pieces. On a baking sheet, toss potatoes and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast, in middle of oven, until starting to brown, 14-15 min.
Meanwhile, core, then cut pepper(s) into 1/2-inch pieces. Peel, then cut shallot(s) 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.
When potatoes start to brown, to the same baking sheet, add peppers and shallots. Season with salt and pepper. Stir together. On a small sheet of foil, toss mashed garlic with 1 tsp oil (dbl for 4 ppl). Wrap tightly. To the same baking sheet, add wrapped garlic. Roast, in middle of oven, until potatoes are fork-tender, 11-12 min.
Meanwhile, pat steak dry with paper towel, 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. (TIP: Cook to a min. internal temp. of 63°C/145°F for medium-rare; steak size will affect doneness.**) When steak is done, remove pan from heat. Transfer steak to a plate. Loosely cover with foil. Set aside.
Heat same pan over medium heat. When pan is hot, add garlic and carefully break into smaller pieces with a fork. Add rosemary. Cook, stirring often, until fragrant, 1-2 min. Add broth concentrate(s), 1 tbsp vinegar (dbl for 4 ppl), 1/3 cup water (dbl for 4 ppl) and juices from plate with steak. Cook, stirring often, until combined, 1-2 min.
Sprinkle parsley over veggie hash and toss together. Thinly slice steak. Divide veggie hash and steak between plates. Drizzle over pan sauce.