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Pan-Seared Double Steak with Onion-Thyme Gravy

Pan-Seared Double Steak with Onion-Thyme Gravy

with Roasted Potatoes and Brussels Sprouts
4.5(114)
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Calories
: 
1080 kcal
Protein
: 
94g protein
Preparation Time
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Soy
  • Wheat
  • Milk
  • Milk
  • Mustard
  • Peanuts
  • Sesame
  • Sulphites
  • Tree nuts
  • Gluten
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

g

Striploin Steak

g

Yellow Potato

g

Brussels Sprouts

g

Sugar Snap Peas

g

Onion, sliced

unit(s)

Garlic, cloves

unit(s)

Beef Broth Concentrate

g

Parsley and Thyme

g

Gravy Spice Blend

(Contains: Soy, Wheat May contain traces of: Milk, Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Gluten)

Not included in your delivery

tbsp

Oil*

¼ tsp

Pepper*

tsp

Salt*

tbsp

Butter*

(Contains: Milk)

Calories1080 kcal
Fat50 g
Saturated Fat18 g
Carbohydrate63 g
Sugar9 g
Dietary Fiber10 g
Protein94 g
Cholesterol210 mg
Sodium870 mg
Trans Fat1 g
Potassium2500 mg
Calcium175 mg
Iron14 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.
•Baking Sheet
•Measuring Spoons
•Large Non-Stick Pan
•Aluminum Foil
•Measuring Cups

Cooking Steps

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.
  • Remove any brown spots from potatoes, then cut into 1/2-inch pieces.
  • To an unlined baking sheet, add potatoes, half the thyme and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
  • Roast in middle of the oven 22-25 min, flipping halfway through, until tender and golden.
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.
  • 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 2-4 min per side, until golden. 
  • 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 for 6-8 min, until veggies are tender-crisp and steak is cooked to desired doneness.** (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 for 6min, until tender-crisp. (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 3-4 min, stirring often, until softened.
  • 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 2-3 min, stirring often, until gravy thickens slightly.
  • Remove from heat, then add half the parsley and 2 tbsp (4 tbsp) butter. Swirl the pan for 1 min, until butter melts.
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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