Pan-Seared Steak
with Shallots, Roasted Potatoes, and Tomato Pan Sauce
After a quick roast in the oven, these shallots 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.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Top Sirloin Steak
5 unit(s)
Yellow Potato
2 unit(s)
Garlic, cloves
1 unit(s)
Beef Broth Concentrate
7 g
Parsley
113 g
Baby Tomatoes
2 unit(s)
Shallot
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce.* Cut potatoes into ½-inch pieces. Peel, then cut shallots into quarters. On a baking sheet, toss potatoes and shallots with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in middle of oven, stirring halfway through cooking, until potatoes are golden-brown, 25-28 min.
Meanwhile, peel, then mince or grate garlic . Roughly chop parsley . Halve tomatoes . Pat steak dry with paper towel, then season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then 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.**)
When steak is done, remove the pan from heat. Transfer steak to a plate. Cover with foil and set aside to rest, 3-5 min. Using the same pan, reduce heat to medium. Add 1/2 tbsp oil (dbl for 4 ppl), then tomatoes and garlic. Cook, stirring occasionally, until tomatoes soften and start to break down, 3-4 min.
To the pan, add broth concentrate(s) and 1/3 cup water (dbl for 4 ppl). Bring to a boil over medium heat, then remove the pan from heat. Stir in 2 tbsp butter (dbl for 4 ppl), half the parsley and any juices from steak. Season with salt and pepper.
Thinly slice steak. Divide steak, roasted potatoes and shallots between plates. Spoon tomato pan sauce over steak and sprinkle over remaining parsley.
