If you are using a screen reader and are having problems using this website, please call 1-855-272-7002 for assistance.
Pan-Seared Steak

Pan-Seared Steak

with Shallots, Roasted Potatoes, and Tomato Pan Sauce

3.3 / 4 Rating
Rate this recipe
Download the recipe
Read more

These flat, tiny onions are sweeter than typical onions. After a quick roast in the oven, they become caramelized and nearly candy-like. Served alongside juicy steak and drizzled with a rich tomato pan sauce, this dish would win any chef’s stamp of approval.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
serving amount

340 g

Beef Steak

340 g

Yellow Potato

100 g


6 g


1 unit

Beef Broth Concentrate

10 g


113 g

Grape Tomatoes

Not included in your delivery

2 tbsp



3 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Values
Calories693 kcal
Fat40 g
Saturated Fat13 g
Carbohydrate44 g
Sugar7 g
Dietary Fiber6 g
Protein42 g
Cholesterol93 mg
Sodium697 mg
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Garlic Press
Aluminum Foil
Measuring Cups

Preheat the oven to 450°F (to roast the potatoes and shallots). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Cut the potatoes into ½-inch cubes. Peel then cut the shallots into quarters. On a baking sheet, toss the potatoes and shallots with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in the middle of the oven, stirring halfway through cooking, until potatoes are golden-brown, 25-28 min.


Meanwhile, pat the steak dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then the steak. Pan-fry until golden-brown and cooked to desired doneness, 3-4 min per side. (TIP: Cook to a min. internal temp. of 63°C/145°F for medium-rare; steak size will affect doneness.**)


Meanwhile, peel, then mince or grate the garlic. Roughly chop the parsley. Halve the tomatoes.


When the steak is done, remove the pan from the heat and transfer steak to a plate. Loosely cover with foil and set aside to rest, 3-5 min. Reduce the heat to medium. Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then the tomatoes and garlic. Cook, stirring occasionally, until the tomatoes soften and start to break down, 3-4 min.


Add the broth concentrate(s) and 1/3 cup water (dbl for 4 ppl) to the pan. Bring to a boil over medium heat, then remove the pan from the heat. Stir in 2 tbsp butter (dbl for 4 ppl) and half the parsley. Season with salt and pepper.


Thinly slice the steak. Divide the steak, roasted potatoes and shallots between plates. Spoon the tomato pan sauce over the steak and sprinkle over the remaining parsley.