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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!

Allergens:Milk/Lait

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Beef Steak

300 g

Yellow Potato

113 g

Onion, sliced

6 g

Garlic

1 unit

Beef Broth Concentrate

14 g

Parsley and Thyme

113 g

Sugar Snap Peas

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2 tbsp

Oil*

tsp

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Garlic Press
Paper Towel
Instructions
Instructionsarrow up iconarrow up icon
1

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.

2

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.

3

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.

4

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.

5

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.

6

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.