Pan-Seared Striploin Steaks
with Pan Sauce and Parsley-Butter Potatoes4.5(16)
Calories
:
710 kcalProtein
:
48g proteinTotal
:
30 minutesDifficulty
:
EasyAllergens:
- Mustard
- Wheat
- Soy
- Milk
- Fish
- Milk
- Soy
- Wheat
- Tree nuts
- Egg
- Sulphites
- Mustard
- Crustaceans
- Sesame
- Gluten
- May contain traces of allergens
- Triticale
- Peanuts
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 hearty broccolini.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
370 g
Striploin Steak
350 g
Yellow Potato
170 g
Broccolini
½ tbsp
Dijon Mustard
(Contains: Mustard May be present: Fish, Milk, Soy, Wheat, Tree nuts, Egg, Sulphites, Mustard, Crustaceans, Sesame, Gluten)
1 unit(s)
Beef Broth Concentrate
2 unit(s)
Garlic, cloves
2 tbsp
Gravy Spice Blend
(Contains: Wheat, Soy May be present: Gluten, Tree nuts, Milk, Soy, Sulphites, Triticale, Wheat, Peanuts, Sesame, Mustard)
7 g
Parsley
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Calories710 kcal
Fat39 g
Saturated Fat15 g
Carbohydrate43 g
Sugar3 g
Dietary Fiber5 g
Protein48 g
Cholesterol125 mg
Sodium670 mg
Trans Fat1 g
Potassium1450 mg
Calcium75 mg
Iron6.5 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
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Large Non-Stick Pan
•Measuring Cups
Cooking Steps
1
- Cut potatoes into 1-inch pieces.
- Add potatoes and 1 tbsp (2 tbsp) oil 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.
2
- Meanwhile, finely chop parsley.
- Trim ends off broccolini, then cut in half. Cut any larger stalks in half lengthwise, leaving thinner stalks whole.
- Peel, then mince or grate garlic.
- Cut 2 tbsp (4 tbsp) butter into small pieces.
3
- 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 (1 tbsp) oil, 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.)
4
- Add broccolini, 1/2 tbsp (1 tbsp) oil and 2 tbsp (4 tbsp) water to the other side of the baking sheet with steaks. Season with salt and pepper, then toss to coat.
- Roast steaks and broccolini in the top of the oven until brocolini are tender-crisp and vibrant green, and steaks are cooked to desired doneness, 6-8 min.**
5
- Meanwhile, carefully wipe the pan (from step 3) clean, then reheat over medium.
- When the pan is hot, add half the butter, then garlic and Gravy Spice Blend. Season with pepper.
- Cook, stirring often, until fragrant, 30 sec.
- Add 1 cup (2 cups) water, broth concentrate and Dijon. Stir to combine, then bring to a simmer.
- Simmer, stirring occasionally, until sauce thickens, 2-3 min.
6
- Set steaks aside to rest, 2-3 min. Cover brocolini 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 broccolini between plates.
- Drizzle pan sauce over steaks. Sprinkle remaining parsley over top.
7
If you've opted for striploin steak, cook it in the same way the recipe instructs you to cook the sirloin steak.
