Pan-Seared Steaks

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!)

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.

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.

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.