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Pan-Seared Steak

Pan-Seared Steak

with Potato and Sweet Pepper Hash

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3.4 / 4 Ratingout of 1472 ratings
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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. An elegant rosemary pan sauce locks in all of the taste, bringing home a restaurant-style dinner!

Allergens:Sulphites/Sulfite
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Beef Steak

50 g

Shallot

160 g

Sweet Bell Pepper

7 g

Parsley

6 g

Garlic

300 g

Yellow Potato

2 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

1 sprig

Rosemary

1 unit

Beef Broth Concentrate

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)1966 kJ
Calories470 kcal
Fat18 g
Saturated Fat4 g
Carbohydrate40 g
Sugar7 g
Dietary Fiber5 g
Protein36 g
Cholesterol70 mg
Sodium720 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Aluminum Foil
Paper Towel
Large Non-Stick Pan
Measuring Cups
Instructions
Instructionsarrow up iconarrow up icon
1 ROAST POTATOES
1 ROAST POTATOES
1

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.

2 PREP
2 PREP
2

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.

3 ROAST VEGGIE HASH
3 ROAST VEGGIE HASH
3

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.

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 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.

5 MAKE PAN SAUCE
5 MAKE PAN 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 combined, 1-2 min.

6 FINISH AND SERVE
6 FINISH AND SERVE
6

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