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Pan-Seared Steak

Pan-Seared Steak

with Peppercorn Pan Sauce and Warm Potato Salad

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Our peppercorn crust pulls no punches. It’s time for this seasoning to shine, as you enjoy hints of citrus, mustard and even sweetness 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.

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

340 g

Top Sirloin Steak

340 g

Yukon Potato

2 unit(s)

Green Onion

10 g

Dill

1 tsp

Peppercorns, ground

227 g

Sugar Snap Peas

1.6 tbsp

Mayonnaise

½ tbsp

Dijon Mustard

1 unit(s)

Beef Broth Concentrate

1 unit(s)

Garlic, cloves

Nutrition Values

Calories240 kcal

Fat7 g

Saturated Fat3 g

Carbohydrate3 g

Sugar1 g

Protein39 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.

Cooking Steps

1

Wash and dry all produce.* Cut the potatoes into ½-inch cubes. On a baking sheet, toss the potatoes with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until the potatoes are golden-brown, 25-28 min.

2

Meanwhile, thinly slice the green onions. Finely chop 2 tbsp dill (double for 4 ppl). Mince or grate the garlic. Pat the steak dry with paper towels, then season with salt and pepper.

3

Heat a large non-stick pan over medium heat. Add a drizzle of oil, then the steak. Pan-fry until cooked to desired doneness, 5-8 min per side. (TIP: Cook to a minimum internal temp. of 145°F for medium-rare, steak size will affect doneness.**)

4

Meanwhile, on another baking sheet, toss the sugar snap peas with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, until tender, 8-10 min.

5

When the steak is done, transfer to a plate. Cover to keep warm and set aside. Remove the pan from the heat add the garlic, 1 tbsp butter (double for 4 ppl) and 1/4 tsp peppercorns (double for 4 ppl). Stir until fragrant, 1 min. Add the broth concentrate(s) and 1/2 cup water (double for 4 ppl). Stir until slightly thickened, 2-3 min.

6

In a large bowl, whisk together the mayo and mustard. Toss in the roasted veggies, green onions and dill. Season with salt and pepper. Divide the steak and salad between plates. Drizzle the pan sauce over the steak.

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