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Pan-Seared Steaks
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Pan-Seared Steaks

Pan-Seared Steaks

with Potato and Pepper Hash

Pan-seared steak is the star of this hash. Its savoury juices add tons of flavour to roasted potatoes and both sweet and poblano peppers. A rich rosemary pan sauce locks in all of the taste to create a restaurant-style dinner!


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

Preparation Time30 minutes


serving amount

285 g

Top Sirloin Steak

360 g

Yellow Potato

160 g

Hot Pepper

160 g

Sweet Bell Pepper

50 g


7 g


1 sprig


4 tbsp

White Cooking Wine

(Contains Sulphites)

2 tbsp

Gravy Spice Blend

(Contains Soy, Wheat)

1 unit

Beef Broth Concentrate

Not included in your delivery

2.5 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories610 kcal
Fat24 g
Saturated Fat5 g
Carbohydrate55 g
Sugar10 g
Dietary Fiber7 g
Protein39 g
Cholesterol75 mg
Sodium750 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


Roast potatoes

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast potatoes in the middle of the oven until starting to brown, 14-15 min. (NOTE: Potatoes will continue to roast in step 4.)


Meanwhile, core, then cut bell pepper into 1/2-inch pieces. Peel, then cut half the shallot into 1/4-inch slices. Finely chop remaining shallot. Roughly chop parsley. Finely chop 2 tsp rosemary leaves (dbl for 4 ppl). Core, then cut poblano into 1/2-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping poblanos!)

Roast veggie hash

When potatoes start to brown, carefully remove the baking sheet from the oven, then move potatoes towards one side of the baking sheet. Add bell peppers, poblanos, sliced shallots and 1/2 tbsp oil (dbl for 4 ppl) to the other side of the baking sheet. Season with salt and pepper, then toss to combine. Roast in middle of oven until potatoes and veggies are tender, 11-12 min.

Cook steaks

Heat a large non-stick pan over medium-high heat. While the pan heats, pat steaks dry with paper towels, then season with salt and pepper. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then steaks. Pan-fry until cooked to desired doneness, 4-6 min per side.** (TIP: Reduce heat to medium if steaks are browning too quickly.)Remove from heat, then transfer steaks to a plate. Loosely cover with foil and set aside to rest for 5 min before slicing.

Make pan sauce

Reheat same pan (from step 3) over medium. When hot, add chopped shallots and rosemary. Cook, stirring often, until fragrant, 1-2 min. Sprinkle Gravy Spice Blend over shallots. Stir until coated. Add broth concentrate, cooking wine and 1/2 cup water (dbl for 4 ppl). Bring to a gentle boil. Cook, stirring often, until sauce thickens slightly, 2-3 min.

Finish and serve

Sprinkle parsley over veggie hash, then toss to combine. Slice steaks. Stir any steak resting juices into pan sauce. Divide veggie hash and steaks between plates. Drizzle pan sauce over top.

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