Pan-Seared Steak with Thyme-Onion Gravy

Pan-Seared Steak with Thyme-Onion Gravy

Roasted Potatoes and Sugar Snap Peas

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Steak, potatoes and gravy, need we say more about this classic combo? The easy thyme-onion gravy makes this dish rich and flavourful - timeless and perfect for all nights of the week!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Beef Steak

300 g

Yellow Potato

113 g

Onion, sliced

6 g


1 unit

Beef Broth Concentrate

14 g

Parsley and Thyme

113 g

Sugar Snap Peas

Not included in your delivery

2 tbsp

Unsalted Butter*


2 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2385 kJ
Calories570 kcal
Fat29 g
Saturated Fat11 g
Carbohydrate39 g
Sugar6 g
Dietary Fiber5 g
Protein37 g
Cholesterol105 mg
Sodium570 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Garlic Press
Paper Towel
Instructionsarrow up iconarrow up icon

Before starting, preheat the oven to 450°F and wash and dry all produce. Strip 1 tbsp thyme leaves (dbl for 4ppl) off stems. Cut potatoes into 1-inch pieces. Toss potatoes and half the thyme with 1 tbsp oil (dbl for 4ppl) on a baking sheet. Season with salt and pepper. Roast in middle of oven, until potatoes are golden-brown, 25-28 min.


While potatoes roast, roughly chop parsley. Trim snap peas. 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 1/2 tbsp oil (dbl for 4ppl), then steak. Pan-fry, until cooked to desired doneness, 5-8 min per side.** Remove the pan from heat, then transfer steaks to a plate. Loosely cover with foil and set aside to rest.


Heat the same pan over medium-high heat. When hot, add onions. (NOTE: Add 1/2 tbsp oil, if pan is dry!) Cook, stirring occasionally, until softened, 3-4 min. Meanwhile, toss snap peas with 1/2 tbsp oil (dbl for 4ppl) on another baking sheet. Season with salt and pepper. Roast in top of oven, until tender, 4-5 min.


While snap peas roast, add garlic and remaining thyme to the pan with the softened onions. Cook, stirring often, until fragrant, 1 min. Add broth concentrates and 1/2 cup water (2/3 cup for 4ppl). Simmer, stirring often, until gravy is slightly reduced, 2-3 min. Add half the parsley and 2 tbsp butter (dbl for 4ppl). Stir, until butter melts, 1-2 min. Season with salt and pepper.


Thinly slice steak. Divide steak, roasted potatoes and sugar snap peas between plates. Stir any juices from the plate with beef into the thyme-onion gravy, the spoon over the steak. Sprinkle over remaining parsley.