Pan-Seared Steak
with Dijon-Herb Butter, Roasted Potatoes and Green Beans
Butter, need I say more? This pan-seared steak gets the royal treatment with a rich and herby compound butter. Roasted potatoes and garlicky green beans round out this winning weeknight dish.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
570 g
Top Sirloin Steak
10 unit(s)
Yellow Potato
2 unit(s)
Garlic, cloves
21 g
Archived
340 g
Green Beans
1 tbsp
Dijon Mustard
Not included in your delivery
5 tbsp
Oil*
3 tbsp
Unsalted Butter*
½ tsp
Salt and Pepper*
Nutrition Values
Cooking Steps
Wash and dry all produce.* Cut potatoes into 1/4-inch rounds. Strip 2 tbsp thyme leaves off stems. On a baking sheet, toss potatoes and thyme with 2 tbsp oil. Arrange in an even layer. Season with salt and pepper. Roast in middle of oven, until golden, 25-28 min.
While potatoes roast, finely chop parsley. Trim green beans. Peel, then mince or grate garlic.Pat steak dry with paper towels, then season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp oil, 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.**)
While steak cooks, in a small bowl, stir together parsley, mustard, half the garlic and 3 tbsp room temp. butter. Season with salt and pepper. Set aside. When steak is done, remove the pan from heat and transfer steak to a plate. Divide herbed butter overtop. Loosely cover with foil. Set aside to rest.
Heat the same pan over medium-high heat. When hot, add 1 tbsp oil, then green beans. Cook, stirring occasionally, until tender-crisp, 4-5 min. Add remaining garlic. Cook, stirring often, until garlic is fragrant, 1 min. Season with salt and pepper.
Slice steak. Divide steak, potatoes and beans between plates. Spoon warmed herb butter over steak.
