Pan-Seared Steak
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Pan-Seared Steak

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.

Tags:
Chef's Choice

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

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

sideBannerName

Nutrition Values

Calories230 kcal
Fat7 g
Saturated Fat3 g
Carbohydrate1 g
Sugar0 g
Dietary Fiber0 g
Protein38 g
Cholesterol90 mg
Sodium100 mg
Trans Fat0.2 g
Potassium600 mg
Calcium10 mg
Iron4 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

Aluminum Foil

Instructions

ROAST POTATOES
1

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.

PREP
2

While potatoes cook, roughly chop parsley. Halve tomatoes. Peel, then mince or grate garlic. Pat steak dry with paper towels, then season with salt and pepper.

COOK STEAK
3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then steak. Pan-fry, until golden-brown and 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.**)

START SAUCE
4

When steak is done, remove the pan from heat. Transfer steak to a plate. Cover with foil and set aside to rest. 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.

FINISH SAUCE
5

To the pan, add broth concentrate and 1/3 cup water (dbl for 4 ppl). Bring to a boil over medium heat, then remove the pan from heat. Stir in half the parsley, 2 tbsp butter (dbl for 4 ppl) and any juices from steak. Season with salt and pepper.

FINISH AND SERVE
6

Slice steak. Divide steak, roasted potatoes and shallots between plates. Spoon tomato pan sauce over steak and sprinkle over remaining parsley.

Meal right image

Explore Similar Recipes

Meal left image