Pan-Seared Steak and Thyme-Onion Gravy
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Pan-Seared Steak and Thyme-Onion Gravy

Pan-Seared Steak and Thyme-Onion Gravy

with Roasted Potatoes and Brussels Sprouts

Steak, roasted potatoes and gravy: Need we say more about this classic trio? The easy thyme-onion gravy gives this dish a timeless, rich flavour that’s perfect for any night of the week!

Allergens:
Soy
Wheat
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

370 g

Striploin Steak

400 g

Yellow Potato

170 g

Brussels Sprouts

133 g

Sugar Snap Peas

113 g

Onion, sliced

2 piece

Garlic, cloves

1 piece

Beef Broth Concentrate

14 g

Parsley and Thyme

2 tbsp

Gravy Spice Blend

(Contains Soy, Wheat)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

3 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories860 kcal
Fat45 g
Saturated Fat14 g
Carbohydrate63 g
Sugar9 g
Dietary Fiber10 g
Protein53 g
Cholesterol120 mg
Sodium760 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

Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Aluminum Foil
Measuring Cups

Instructions

Roast potatoes
1

Before starting, preheat the oven to 450°F.Wash and dry all produce. Strip 1 tbsp (2 tbsp) thyme leaves from stems. Cut potatoes into 1/2-inch pieces. Add potatoes, half the thyme and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min.

Prep and roast veggies
2

Meanwhile, halve Brussels sprouts (if larger, quarter them).Trim snap peas.Peel, then mince or grate garlic. Roughly chop parsley. Add Brussels sprouts, snap peas and 1/2 tbsp (1 tbsp) oil to one side of another unlined baking sheet. Season with salt and pepper, then toss to coat. Set aside.

Sear steak
3

Heat a large non-stick pan over medium-high heat. While the pan heats, pat steak dry with paper towels. Season with salt and pepper. When the pan is hot, add 1 tbsp (2 tbsp) oil, then steak. Sear until golden-brown, 2-4 min per side. Remove the pan from heat, then transfer steak to other side of the baking sheet with veggies.

Roast steak and veggies
4

Roast in the top of the oven until veggies are tender-crisp and steak is cooked to desired doneness, 6-8 min.** (TIP: Steak will be done before veggies. Remove steak from the oven when it is cooked to your desired doneness.)When steak is done, transfer to a plate. Loosely cover with foil and set aside to rest for 5 min.Stir veggies and continue to roast until tender-crisp, 6 min. (NOTE: Veggies will roast for a total of 12-14 min.)

Make gravy
5

Meanwhile, reheat the same pan (from step 3) over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then onions. Season with salt and pepper. Cook, stirring often, until softened, 3-4 min. Add garlic, remaining thyme and Gravy Spice Blend. Cook, stirring often, until onions are coated, 30 sec. Add 1 cup (1 1/2 cups) water, then broth concentrate. Bring to a boil. Once boiling, cook, stirring often, until gravy thickens slightly, 2-3 min. Remove from heat, then add half the parsley and 2 tbsp (4 tbsp) butter. Swirl the pan until butter melts, 1 min.

Finish and serve
6

Thinly slice steak. Divide steak, roasted potatoes and veggies between plates. Stir any juices from the plate with steak into thyme-onion gravy. Spoon gravy over steak. Sprinkle remaining parsley over top.

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