Lighten up your potato salad with roasted snap peas. It's the perfect pairing for steak and this rich pan sauce. Tonight’s dinner is simple but impressive!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Mayonnaise(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)
Dijon Mustard(ContainsSulphites/Sulfite, Mustard/Moutarde)
Beef Broth Concentrate
Salt and Pepper*
Before starting, preheat the oven to 450°F and wash and dry all produce. Cut potatoes into 1-inch pieces. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in middle of oven, until golden-brown, 25-28 min.
While potatoes roast, thinly slice green onions. Finely chop 2 tbsp dill (dbl for 4 ppl). Peel, then mince or grate garlic. Pat steak dry with paper towels, then season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl) then steak. Pan-fry, until golden-brown, 2-3 min per side. Toss peas with 1 tbsp oil (dbl for 4 ppl on one half of another baking sheet. Season with salt and pepper. Set aside.
When steak is golden-brown, remove the pan from heat and transfer steak to the other side of the baking sheet. Roast in top of oven, until steak is cooked to desired doneness, 6-8 min.**
While steak and peas cook, carefully wipe the same pan clean. Heat the pan over low heat. When hot, add garlic and 2 tbsp butter (dbl for 4 ppl). Cook, stirring often, until garlic is fragrant and butter melts, 1 min. Add broth concentrate and 1/4 cup water (dbl for 4 ppl). Stir together, until sauce thickens, 2-3 min.
Whisk together mayo and mustard in a large bowl. Add potatoes, peas, green onions and dill. Toss together. Thinly slice steak, then divide between plates. Add potato salad and drizzle pan sauce over steak.