Pan-Seared Steak au Jus

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 pan is hot, add 1 tbsp oil (dbl for 4 ppl) then steak. Sear, until golden-brown, 2-3 min per side. Meanwhile, on one 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 the pan from heat and transfer steak to the other side of the baking sheet. Roast in the top of the oven, until snap peas are tender crisp and 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 the pan is 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(s) and 1/4 cup water (dbl for 4 ppl). Stir together until sauce thickens, 2-3 min.