Pan-Seared Steak
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Pan-Seared Steak

Pan-Seared Steak

with Peppercorn Pan Sauce and Warm Potato Salad

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
Mustard

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

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

285 g

Top Sirloin Steak

5 unit(s)

Yellow Potato

2 unit(s)

Green Onion

7 g

Dill

4 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

227 g

Sugar Snap Peas

½ tbsp

Dijon Mustard

1 unit(s)

Beef Broth Concentrate

2 unit(s)

Garlic, cloves

1.5 tsp

Peppercorns, ground

Not included in your delivery

2 tbsp

Unsalted Butter*

3 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories670 kcal
Fat59 g
Saturated Fat15 g
Carbohydrate1 g
Sugar1 g
Dietary Fiber0 g
Protein33 g
Cholesterol130 mg
Sodium410 mg
Trans Fat1 g
Potassium500 mg
Calcium10 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Large Non-Stick Pan

Instructions

ROAST POTATOES
1

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.

PREP
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.

START STEAK
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. 

ROAST STEAK & PEAS
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.**

MAKE PAN SAUCE
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.

FINISH AND SERVE
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