Pan-Seared Steak and Herbed Aioli
with Potato Wedges and Fresh Salad
Can Steak frites get any more delicious? Well adding a tarragon aioli certainly won't hurt! Succulent steak is served with roasted potato wedges, a fragrant and herby tarragon aioli and an orange and spinach-arugula salad, for a well rounded-meal that is sure to please.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Top Sirloin Steak
2 unit(s)
Russet Potato
1 unit(s)
Orange
1 unit(s)
Mini Cucumber
56 g
Arugula and Spinach Mix
7 g
Tarragon
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
28 g
Salad Topping Mix
(Contains Soy May contain Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
2 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
1 tbsp
Garlic Puree
(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
Nutrition Values
Instructions
- Cut potatoes into 1/2-inch wedges.
- Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, thinly slice cucumber.
- Halve halloumi lengthwise, then cut into 1/4-inch-thick slices. Using a strainer, rinse halloumi in cold water, then thoroughly pat dry with paper towels.
- Zest orange.
- Cut a piece off the top and bottom ends of orange.
- Place a flat end on a cutting board, then cut the peel away from top to bottom, turning orange as you go.
- When peeled completely, place orange on its side and cut into 1/4 -inch rounds.
- Heat a large non-stick pan over medium-high heat.
- Meanwhile, pat steaks dry with paper towels. Season with Zesty Garlic Blend and pepper.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then steaks. Sear until golden-brown,1-2 per side. (NOTE: Steaks will finish cooking in step 4 .)
- Remove from heat and transfer steaks to an unlined baking sheet.
- Bake in the top of the oven until cooked to desired doneness, 4-8 min.**
- Transfer steaks to a plate. Cover with foil and set aside to rest.
- Carefully wipe the pan clean.
In dev check if Zesty Garlic Blend is salted
- Meanwhile, reheat the same pan over medium.
- When hot, add halloumi to the dry pan. (NOTE: Don't overcrowd the pan. For 4 ppl, cook in batches.) Cook until golden-brown, 2-3 min per side.
- Remove from heat.
- Combine mayo, garlic puree, tarragon, half the vinegar and 1/4 tsp (1/2 tsp) sugar in a small bowl. Season with salt and pepper.
- Add remaining vinegar, 1/2 tbsp (1 tbsp) orange zest, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Add arugula-spinach mix and cucumbers to the bowl with dressing. Toss to combine.
- Thinly slice steak.
- Divide steaks, potato wedges and salad between plates.
- Spoon any steak juices from the pan over top the steak.
- Top salad with halloumi and orange rounds, then sprinkle with salad topping mix.
- Serve tarragon aioli alongside for dipping.
