Pan-Seared Steaks
with Roasted Potato Coins and Tomato Pan Sauce
Juicy steaks drizzled with a rich tomato pan sauce; this dish would win any chef’s stamp of approval!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Top Sirloin Steak
360 g
Yellow Potato
227 g
Broccoli, florets
113 g
Baby Tomatoes
50 g
Shallot
2 unit
Garlic, cloves
7 g
Parsley
1 unit
Beef Stock Reduction
1 tsp
Garlic Salt
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
3 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
Meanwhile, roughly chop parsley. Peel, then finely chop shallot. Halve tomatoes. Peel, then mince or grate garlic.Cut broccoli into bite-sized pieces.
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.)
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, 4-8 min.**Transfer steaks to a plate. Cover with foil and set aside to rest.
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). 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.
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.
