Lighten up your potato salad with roasted snap peas. It's the perfect pairing for this steak and rich pan sauce. Tonight’s dinner is simple and impressive!
Snow Peas, trimmed
Mayonnaise(ContainsEgg/Oeuf, Mustard/Moutarde, Sulphites/Sulfite)
Sugar Snap Peas
Dijon Mustard(ContainsMustard/Moutarde, Sulphites/Sulfite)
Beef Broth Concentrate
Salt and Pepper*
Preheat your oven to 450°F (to roast potatoes, sugar snap peas and finish steak). Start prepping when your oven comes up to temperature! Wash and dry all produce.* Cut potatoes into 1-inch pieces. On a baking sheet, toss potatoes with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in middle of oven, until golden-brown, 25-28 min.
Meanwhile, thinly slice green onions. Finely chop 2 tbsp dill (dbl for 4 ppl). Peel, then mince or grate garlic. Cut stems off snap peas, if needed. Pat steak dry with paper towel, then season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl) then steak. Sear, until golden-brown, 2-3 min per side. Meanwhile, on half of another baking sheet, toss snap peas with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Set aside.
When steak is golden-brown, remove pan from heat. To the other side of the baking sheet with snap peas, transfer steak. Roast in top of oven, until steak is cooked to desired doneness, 6-8 min. (TIP: Cook to a min. internal temp. of 63°C/145°F for medium-rare; steak size will affect doneness.**)
Meanwhile, 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, 1 min. Add broth concentrate(s) and 1/4 cup water (dbl for 4 ppl). Stir together, until sauce thickens, 2-3 min.
In a large bowl, whisk together mayo and mustard. Add potatoes, snap peas, green onions and dill. Toss together. Thinly slice steak. Divide steak and salad between plates. Drizzle pan sauce over steak.