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Pan-Seared Steak

Pan-Seared Steak

with Potato and Sweet Pepper Hash

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Peppers, potatoes, and steak are a perfect combo! This dish capitalizes on a classic with a sumptuous sweet pepper hash. The perfect stick-to-your-ribs winter dinner is born!

Allergens:Sulphites/Sulfite
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

340 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)

7 g

Rosemary

1 unit

Beef Broth Concentrate

Not included in your delivery

2 tbsp

Oil*

3

Salt and Pepper*

Nutrition Values
Nutrition Values
Calories514 kcal
Fat22 g
Saturated Fat5 g
Carbohydrate39 g
Sugar7 g
Dietary Fiber6 g
Protein42 g
Cholesterol71 mg
Sodium585 mg
Utensils
Utensils
Baking Sheet
Measuring Spoons
Aluminum Foil
Paper Towel
Large Non-Stick Pan
Measuring Cups
InstructionsPDF
Instructions
1 ROAST POTATOES
1 ROAST POTATOES
1

Preheat the oven to 450°F (to roast veggie hash). Start prepping when oven comes up to temperature! Don't worry if your potatoes aren't cooked through after Step 1. In Step 3, they will continue roasting with the other veggies!

Wash and dry all produce.* Cut potatoes into 1-inch pieces. On a baking sheet, toss potatoes with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in the middle of the oven, until potatoes start to brown, 14-15 min.

2 PREP
2 PREP
2

Meanwhile, core and cut bell pepper(s) into 1/2-inch pieces. Peel, then thinly slice shallot(s) into 1/2-inch slices. Roughly chop parsley. Strip a few rosemary leaves from stems and finely chop 2 tsp (dbl for 4 ppl). On your cutting board, peel, then mash garlic cloves with the flat side of your knife.

3 ROAST VEGGIE HASH
3 ROAST VEGGIE HASH
3

When potatoes start to brown, add peppers and shallots to the same baking sheet. Season with salt and pepper. Stir together. On a small sheet of foil, toss smashed garlic cloves with 1 tsp oil (dbl for 4 ppl). Wrap tightly. Place on the same baking sheet. Roast in the middle of oven, until veggies are tender, garlic softens, potatoes are cooked through, 11-12 min.

4 COOK STEAK
4 COOK STEAK
4

Meanwhile, pat steak dry with paper towel, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When pan is 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 and set aside to rest.

5 MAKE SAUCE
5 MAKE SAUCE
5

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 sauce comes together, 1-2 min.

6 FINISH AND SERVE
6 FINISH AND SERVE
6

On the baking sheet with roasted veggies and potatoes, sprinkle over parsley and toss together. Thinly slice steak. Divide veggie hash and steak between plates. Drizzle over with pan sauce.