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Pan-Seared Steak

Pan-Seared Steak

with Peppercorn Pan Sauce and Warm Potato Salad

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Our peppercorn sauce pulls no punches. It’s time for this seasoning to shine, as you enjoy hints of garlic and even the sweetness that pepper can offer. We've softened the blow with our creamy potato salad - crunchy sugar snap peas and dill add sophistication.

Allergens:Egg/OeufSulphites/SulfiteMustard/MoutardeMilk/Lait

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Beef Steak

300 g

Yellow Potato

2 unit

Green Onions

7 g

Dill

¼ cup

Mayonnaise

(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

227 g

Sugar Snap Peas

1.5 tsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

1 unit

Beef Broth Concentrate

6 g

Garlic

1 tsp

Peppercorns, ground

2 tbsp

Unsalted Butter

(ContainsMilk/Lait)

Not included in your delivery

3 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3515 kJ
Calories840 kcal
Fat59 g
Saturated Fat16 g
Carbohydrate40 g
Sugar7 g
Dietary Fiber6 g
Protein39 g
Cholesterol130 mg
Sodium880 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Paper Towel
Baking Sheet
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Heat Guide for Step 5: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Before starting, preheat the oven to 450°F and wash and dry all produce. Cut potatoes into 1-inch pieces. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, until golden-brown, 25-28 min.

2

While potatoes roast, thinly slice green onions. Finely chop 2 tbsp dill (dbl for 4 ppl). Trim snap peas. Peel, then mince or grate garlic. Pat steak dry with paper towels, then season with salt and pepper.

3

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 golden-brown, 2-3 min per side. Meanwhile, toss snap peas with 1 tbsp oil (dbl for 4 ppl) on one half of another baking sheet. Season with salt and pepper. Set aside.

4

When steak is golden-brown, remove pan from heat. Transfer steak to the other side of the baking sheet with snap peas. Roast in top of oven, until steak is cooked to desired doneness, 6-8 min.**

5

While steak cooks, carefully wipe the same pan clean, then heat over low heat. When hot, add garlic, 2 tbsp butter (dbl for 4 ppl) and 1 tsp peppercorns. (NOTE: Reference Heat Guide in Start Strong.) Cook, stirring often, until fragrant, 1 min. Add broth concentrate and 1/4 cup water (dbl for 4 ppl). Stir together, until sauce thickens, 2-3 min.

6

Whisk together mayo and mustard in a large bowl. Add potatoes, snap peas, green onions and dill. Toss together. Slice steak. Divide steak and potato salad between plates. Drizzle peppercorn pan sauce over steak.