Pan-Seared Steaks
with Pan Sauce and Parsley-Butter Potatoes- Mustard
- Milk
- Soy
- Wheat
Our tasty pan sauce pulls no punches, and this dish really lets it shine. For balance, we've paired it with warm roasted potatoes and crunchy green beans.
Ingredients
340 g
Top Sirloin Steak
360 g
Yellow Potato
170 g
Green Beans
1.5 tsp
Dijon Mustard
(Contains: Mustard)
1 unit
Beef Broth Concentrate
2 unit
Garlic, cloves
2 tbsp
Gravy Spice Blend
(Contains: Soy, Wheat)
7 g
Parsley
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
3 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut potatoes into 1-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, tossing halfway through, until golden-brown and tender, 25-28 min.
Meanwhile, finely chop parsley. Trim, then halve green beans. Peel, then mince or grate garlic. Cut 2 tbsp butter (dbl for 4 ppl) into small pieces.
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 1/2 tbsp oil (dbl for 4 ppl), then steaks. Pan-fry until golden-brown, 2-3 min per side. Transfer steaks to one side of another parchment-lined baking sheet. (NOTE: Steaks will finish cooking in step 4.)
Add green beans and 1/2 tbsp oil (dbl for 4 ppl) to the other side of the baking sheet with steaks. Season with salt and pepper, then toss to coat. Roast steaks and green beans in the top of the oven, until green beans are tender and steaks are cooked to desired doneness, 6-8 min.**
Meanwhile, carefully wipe the pan (from step 3) clean, then heat over medium. When hot, add half the butter, then garlic and Gravy Spice Blend. Season with pepper. Cook, stirring often, until fragrant, 30 sec. Add 1 cup water (dbl for 4 ppl), broth concentrate and Dijon. Stir to combine, then bring to a simmer. Simmer, stirring occasionally, until sauce thickens, 2-3 min.
Set steaks aside to rest for 2-3 min. Cover green beans to keep warm. When potatoes are done, add remaining butter and half the parsley, then toss to combine. Thinly slice steaks. Divide steaks, potatoes and green beans between plates. Drizzle pan sauce over steaks. Sprinkle remaining parsley over top.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The pan sauce is a standout, with many reviewers calling it delicious and flavourful; some felt the steak itself could use more seasoning or a bolder spice blend.
- Ease of prep: Most reviewers found the recipe straightforward to follow, though a few noted that cooking the steak and green beans together on the same sheet can make timing tricky.
- Suggestions: Add extra garlic or seasoning like Montreal steak spice to boost the steak's flavour; consider cooking the green beans separately to better control doneness. If the sauce feels too salty, reduce the amount of broth concentrate slightly, and whisk thoroughly to avoid lumps. Some reviewers preferred not slicing the steak until serving, finding it stayed more tender that way.
- Leftovers: At least one reviewer noted the meal held up well the next day, making it a solid option if you have extra portions to save.
- Portions: Several reviewers felt the steak portions were on the smaller side, so pairing with extra potatoes or a side salad can help round out the meal.
