HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPan Seared Steaks
topBanner
Pan-Seared Steaks

Pan-Seared Steaks

with Roasted Potato Coins and Tomato Pan Sauce

Read more

Juicy steaks drizzled with a rich tomato pan sauce; this dish would win any chef’s stamp of approval!

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

340 g

Top Sirloin Steak

300 g

Yellow Potato

227 g

Broccoli, florets

113 g

Baby Tomatoes

50 g

Shallot

2 unit

Garlic, cloves

7 g

Parsley

1 unit

Beef Broth Concentrate

1 tsp

Garlic Salt

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

3 tbsp

Oil*

0.13 tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories710 kcal
Fat40 g
Saturated Fat13 g
Carbohydrate43 g
Sugar7 g
Dietary Fiber7 g
Protein46 g
Cholesterol121 mg
Sodium1070 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Aluminum Foil
Measuring Cups
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/4-inch rounds. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with half the garlic salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until golden-brown and tender, 25-28 min.

2

Meanwhile, roughly chop parsley. Peel, then finely chop shallot. Halve tomatoes. Peel, then mince or grate garlic. Cut broccoli into bite-sized pieces.

3

Add broccoli and 1/2 tbsp oil (dbl for 4 ppl) to one side of an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the top of the oven until beginning to soften, 3 min. (NOTE: Broccoli will continue to roast with steaks in step 4.)

4

Heat a large non-stick pan over medium-high heat. While the pan heats, pat steaks dry with paper towels, then season with remaining garlic salt and pepper. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then steaks. Pan-fry until golden-brown, 1-2 min per side. Transfer steaks to the other side of the baking sheet with broccoli. Continue to roast in the top of the oven until broccoli is tender-crisp and steaks are cooked to desired doneness, 5-8 min.**Transfer steaks to a plate. Cover with foil and set aside to rest.

5

Reheat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then tomatoes, shallots and garlic. Cook, stirring occasionally, until tomatoes begin to soften, 3-4 min. Add broth concentrate and 1/4 cup water (1/3 cup for 4 ppl) to the pan. Bring to a boil over medium-high. Once boiling, remove the pan from heat. Add half the parsley and 2 tbsp butter (dbl for 4 ppl). Season with salt and pepper, to taste, then stir to combine until butter melts, 1 min.

6

Thinly slice steaks. Stir any steak juices from the plate into the pan with sauce. (TIP: For a lighter sauce consistency, add more water, 1-2 tbsp at a time, if desired.)Divide steaks, broccoli and potato coins between plates. Spoon tomato pan sauce over steaks. Sprinkle remaining parsley over top.