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.
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
340 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 traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
227 g
Sugar Snap Peas
½ tbsp
Dijon Mustard
1 unit(s)
Beef Broth Concentrate
2 unit(s)
Garlic, cloves
1 tsp
Peppercorns, ground
Not included in your delivery
2 tbsp
Unsalted Butter*
¼ tsp
Salt and Pepper*
3 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.**
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.
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.
