Pan-Seared Double Steak with Onion-Thyme Gravy
with Roasted Potatoes and Brussels Sprouts
4.4
(114)
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
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Preparation Time35 minutes
Cooking Time13 minutes
DifficultyEasy
Ingredients
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)
Nutrition Values
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.
Utensils
•Baking Sheet
•Measuring Spoons
•Large Non-Stick Pan
•Aluminum Foil
•Measuring Cups
Cooking Steps
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.
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.
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.
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.)
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.
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.
